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i know this is kinda old,,,are the propane burners still around???

Sorry about the above typo errors..it is 180-190 degrees not 109.. lol

What did was load the cooler with bottles. I added 1 empty and filled it with water. i then put a remote thermometer probe in that bottle to monitor the temp. i then added hot tap water to the cooler to acclimate the bottles to a hotter water. i did this while i had my kettle on my burner...

I did the cooler method of pasteurizing. I filled an empty bottle with water and put a remote thermometer to monitor the temperature.. Worked awesome. No breakage, no bottle bombs... definitely a way to go

So i bottled my cider Friday night (2 nights ago) popped one today, decent carbonation (not as carbonated as i like).I'm thinking I may wait 1 more day. My question should i pasteurize? or simply cold crash? whats the reasoning to pasteurize? simply to kill off the yeast? wont cold crashing do...

Gravity of 1.018...it's been a week and a half. Maybe another 2-5 days?

Apple pie cider

Couple of questions..(Thanks for all the helpful info, i'm kinda a newbie here) i cannot find cinnamon extract here where i live, but found a ton of cinnamon oil. would this work mixing it in with the caramel sauce? or would it float on top of the cider like most other oils and liquid? when...

I made my first batch of A/P Cider yesterday. Followed the updated instructions from Mike. How log should i expect the Nottingham yeast to start doing their thing? I've seen no bubbling out of my airlock . I'm a brewer and usually, i see action within 24 hrs. is this the same with cider? i...

due to the fact i have a 5 gallon carboy, do the ingredients need to be scaled back? or can i use 5 gallons of apple juice with the same amount of ingredients in a 5 gallon carboy? what about using a 6 gallon plastic fermenting bucket?