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Great info! Thanks for the reply. I wasn't aware that brown sugar could cause clarity issues, how interesting. I did in fact use brown sugar, won't next time though for the simple reason I'll just focus on AJconcentrate for sugars and more flavor/complexity. I'm also going to look into tannin...

I just recently started homebrewing. Within the last 4 weeks I've noticed if I leave the mix (1tbs/gal) in glass or plastic bowls or the caraboy, and actually even the hose, for more than a few hours it turns milky with a powdery build up. On a glass and plastic bowl I even had to scrub pretty...

Awesome, ya its very dry with some of the bite of champagne. I dishwashed 2 bottles yesterday and tried one today. They didn't explode so woo hoo! Carbonation was good, I immediately noticed a difference in taste. Everything was sharper apart from the smell which was milder. The alcohol, the...

Thanks again but Im not looking for info on Angry Orchard Im trying to find out what homemade cider tastes/is like, generally. Is it more acidic? More real apple flavor? Less apple flavor because they add apple flavor in commercial hard cider? Tastes just a little different than...

OH YEAH! And since it no longer needs to ferment I took 2 of the 3 bottles and put em in the dishwasher to pasteurize. I wanna see if 1. they don't pop, 2. If it changes the flavor at all and 3. If it truly will stop the yeast. So ill drink one and let the other continue to sit. Its funny...

OH YEAH! And since it no longer needs to ferment I took 2 of the 3 bottles and put em in the dishwasher to pasteurize. I wanna see if 1. they don't pop, 2. If it changes the flavor at all and 3. If it truly will stop the yeast. So ill drink one and let the other continue to sit. Its funny how...

Thanks for the replies guys. Im not worried about matching Angry Orchard but just using as context, or in comparison to. Day 3 when I transferred to secondary: a. Reeked of Alcohol b. .996G c. Slight carbonation d. Very dry but with a hint of sweet surprisingly e. Could definitely taste the...

Or more accurately Applewine, lol. Ok so day 8! I decided to sample it yesterday after 5 days of sitting in secondary. Sure enough after adding the extra apple juice it has started fermenting again but slower thankfully since Ive lowered the storage temperature. The alcohol smell has...

Thanks GF! Ill definitely check those out.

Well that sure sounds like a pro reply :) Thank you! And yes I meant 1.060. I love the info on Motts acidity because at this point Im just guessing with what brands and sulfates to use. I look forward to being able to brew based on those more complex factors like ph and acidity...

Hello everyone. I recently started my first batch of hard cider using champagne yeast with 3 gals of motts natural juice (very pulpy) 24oz of apple concentrate and about 12oz of light brown sugar. It started out at 1.6gravity and fermented quick in 2.5 days (I now know my temp was too high)...

Well thank you. I guess Ill let it sit in secondary for a while and see what happens. Again with the sugar I added it tastes surprisingly good considering everything said cider will be harsh at this stage... Thanks yall.

And a quick update!!! So I siphoned to the 3gal secondary and added a little random apple juice to cap off. Just smelling I can sense the high alcohol levels... which I cant decide if I like or am disappointed. The flavor is definitely akin to adding a very good, fairly mild, vodka to a good...

Thanks for the details! I like learning this stuff as much as I hope to enjoy drinking my homemade hooch, lol. I bit the bullet and went and bought a 3gal caraboy. I also picked up some sodium bisulfate (same as camden tablets) in case I decide to just kill the yeast, lol. I'll make sure to...

Thanks mylar! I went ahead bit the bullet and bought a 3 gal. Problem solved and I will continue my quest to learn EVERYTHING about hard cider, additives and aeration lol. Thanks everyone for the help.

My garage is about 78? Which is where im fermenting. So I can just open the 5gal and top it off with more juice sugar and yeast? Id fear more oxygen would get in. So noone answered my question on my other post. Could yall? Is it a problem that the cider hits oxygen at all or if it just sits...

Ya sorry misread... It's .997 which I believe is normal but still need help with the other issues. Thank you!

Hello all. I started my first batch of hard cider 2.5 days ago. Fermentation has almost completely stopped as I have no bubbles and my gravity has surprisingly dropped to about .970. What now?? I expected to have more time... Also is that gravity too low? I am stuck with no way to purge...

Thanks all for the great responses. I am not planning on using sulfites, and I did not use any pectin as clarity dont bother me just yet. I guess I could skip the secondary this time and just bottle after exhausting the yeast. I am planning on mixing priming sugar to the whole batch before...

Thanks bigjack! So on step 2 if I cant purge the oxygen am I guaranteed vinegar or is it a gamble?