Search results

Magners Pear is my favorite cider. I want to try and make something close, I know I don't have the right fruit but I want to at least get a few things right. I press my own cider. Pears and apples or just pears? I can get Bosc pears by the bushel, good choice or bad? Does a pear do...

+1 to Maylar

If you want some one to respond, quote them. You act like you are making a 1 gallon batch of cider. So go to the grocery store or orchard and buy 1/2 gallon or a gallon of cider/juice. Make sure it does not have preservatives, there are plenty of apple juices without preservatives at the...

Yea, I heard of people being able to do it as well. Use a large ass starter though; for instance start a new batch of 1 gallon of cider then after 3 days when the fermentation is roaring pour it in your other batches.

Pictures hard to see, is it film yeast?

K-meta shouldn't impact flavor as long as you use it as directed. As long as you do not use K-sorbate you should be able to bottle carb. If the infection does not go away you should use K-sorbate.

Looks like CO2 to me, but its too long after fermentation. Your Carboy is so dirty so I assume you haven't racked it yet. You say its been at least 1 month, why have you not racked it? You have so much head room, that's your issue. You should rack it and hit it with k-meta (campden) and...

I read that at least 6% is ideal. I cannot remember where I read it though.

I found 50 ornamental crabapple trees. They are the size of a wild cheery (pea). Bright red. Bitter. Really sweet. Crazy towel mouth. Are these any good in a blend for cider?

I suggest a cyser or a plain batch sweetened with honey. Basically the same thing.

I would add 3-5 cinnamon sticks (depending how cinnamony you want it) in primary fermentation. The fermentation mixes the sticks in.

They are all larger and are bitter with the towel mouth feel and then I found some that are just sweet. Is there any way to identify them? I found them at a park I go to lol.

Not sure about mincemeat but for a Christmas Cider I would just add cinnamon personally. But there are other recipes with cloves and other stuff. You should make sure you use whole spices and not ground ones though. I would just drop a few sticks of cinnamon in your secondary and let it age with...

Because you have campden in the juice there is no immediate danger of infection. You should wait at least 2 days till you worry. I would wait 3. If after 3 days no change then add yeast nutrients and re-pitch yeast. I see nothing wrong with what you did. If you want to add more yeast now...

I found some crabapples and want to know anyone's experience on using crabapples with other apples in a cider pressing. How does it change the flavor? In what ratio/percent of apples do you use them in a normal batch of cider? Any info/experience is appreciated.

You can top it off with juice the little extra fermentation won't do anything bad. But if you can't/don't want to top it off then just add k-meta and sorbate then you don't need to top it off and there is no risk of oxidation.

Sam, You did overdose the cider with Sodium-meta but you did not kill it. I do not think that's your issue. You shocked the yeast dead. You need to get new yeast and re-hydrate it like the packet tells you. I would also suggest using yeast nutrients. I would do this before you try messing...

A starter is not necessary with cider.

Maylar, Thank you for your reply. I would still like to hear what others have to say.

I had good luck with a cyser. This year I am going to make a cider and back sweeten it with honey for a similar, hopefully better, effect.