Search results

Hello, I usually stick my cider in a corny keg, chill it to 35f, blast it with 20 PSI for a couple weeks and everyone's happy. But now I have to stick to a max of 0.64g CO2 / 100ml to meet federal cider laws. Can anyone here translate that to the good old fashioned carbonation chart like...

Hello everyone. I'm about to get my commercial license to start making cider for reals and was wondering, if you do this commercially, how long do you leave your dry cider for? I was thinking: 2 weeks fermentation 4 weeks in secondary Filter to brite 10 days in brite Canned and...

Hello, Does anyone have any experience fermenting in a IBC tote? if so, how did you make a bubbler for the fermentation process? I hear that these lids (pictured below) work great but have no idea what to do with them when they arrive. Do those white caps come out and then you plug the...

Hello. I'm going to try something new for me, priming in korny kegs. This is for a family wedding in mid-June. I'm going to carbonate two kegs - one with dry cider, one with hopped cider - and instead of force carbonating I'm going to add priming sugar to the kegs. I will be storing...

Hello, My previous attempts at dry-hopped cider were outstanding, all made using Champagne yeast. I have 14 gallons in primary right now - 7 of which i used Nottingham yeast for and 7 which i used champagne yeast for. I'd like to dry-hop the Nottingham, but would you recommend it...

Hello, I am going to set up a cidery in a local winery. I want to use Nottingham yeast for at least one style of the three I will be producing initially. The winery are a little concerned that the ale yeast might overpower their wine yeasts which will be in the same building. Is this a...

Hello, I'm applying for my license now to go semi-pro with the cider making. I am going to go into Alternating Proprietorship with an established winery so i can start with minimum cash. It means I can rent their equipment and premises until I find my feet. One thing I can't rent from the...

Well, it's blackberry season here in Oregon and I was thinking of making a blackberry cider. My question is fourfold: 1. Do I need to pasteurize the blackberry juice to get rid of natural yeast? Will heating do the trick? 2. Do you add the blackberry juice just before bottling or at the...

Hello everyone, I'm new here. I've been making cider for four years now and getting better and better. One thing that's puzzled me is the appearance of what i can only describe as shiny grease posts on my cider. Please see attached photo. This has been happening pretty much every...