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Yes, perhaps a temperature change and restricted volume might be the cause of the bubbling. Only the full glass gallon jug exhibited the errant behavior. I split up the cider into two gallon jugs, each now about 3/4 of the way full and placed them outside with the caps slightly ajar (I'm in...

Thanks for the help here! much appreciated. I will read up on pasteurization threads. I hadn't bottled the cider - it was in a 5 gal stainless steel pot and heated on the stove. It took around an hour to get the right spiced flavor and then I turned off the heat and let it cool which took...

When I mull hard cider, spices are placed in a paint sock or cheesecloth and I heat the cider to 155 deg F. This speeds up the infusion process (keep tasting it for if the spices sit too long, the resultant product is way too bitter to drink). I add brown sugar instead of one of the many...

Last year, I misread the potassium bimetasulfite and used the sanitizer concentration (2 oz/ gal.) instead of the 1/4 tsp/6 gal. I'm an idiot. At least I was more conservative and only got 1/2 bin of apples, instead of the full 800 pounds. It took almost a month to get the musts to begin to...

OK, thanks for the clarifications - I will assume that it makes no difference whether or not the gas is left on or not for an extended period of time during the carbonation process. I will try again in a couple weeks when I get back upstate NY. I will be sure to sanitize and rinse out the keg...

A subtle point about force carbonating hard cider in a keg. Can someone please offer their thoughts? Whenever I force carbonate hard cider using a 5 gallon KegCo keg and food grade CO2, the cider changes in flavor (not for the good) to produce a bitter aftertaste. During the carbonation...

Yes! This Sept - Oct I will try a number of different ale yeasts per the CvilleKevin thread : Nottingham, Safale S-04, Safale US-23 and Saflager S-23 if I can find them. Slow fermenting at 60 degrees F, keeping a watch on the progress and taking steps to halt fermentation before the must...

Thanks RPh_Guy for your thoughts. I ordered the book and read through the CvilleKevin post. As far as cold crashing, this fall I will try different yeasts, sugar/no sugar, pasteurized and non-pasteurized (if the presser allows this) in different experiments and take the time to cold crash and...

Agree that in the future, I need to focus more on producing a good basic cider before adding in sweeteners or other chemicals and try to get a nice tasting reproducible recipe. Overall, eliminating any corn sugar, varying the yeasts and apple blends, and stopping fermentation are all on the...

Thanks, people - I will look into using the xylitol or erythritol - the internet says that these are both nonfermentable so they can be used with bottle conditioning - great. Corn sugar was only used to up the alcohol potential to 7 - 8% ABV; I don't use very much of it any more since the...

Hi. Been making hard cider for 4 years now and ran across your forum page. I’m looking for some tips for how to get a better overall taste of the cider once racked and aged as well as some ideas for finishing the cider (conditioning, spicing, flavoring, back-sweetening, …). Attached is a core...