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Well its that time a season again!! I just found out that my locally orchard supply store got a shipment of Bourbon Whiskey barrels in. I use to be able to buy them at one of the apple orchards near my house, but they have had trouble getting them the past couple years. I'm all ready to buy a...

So I bottled one of my 5 gallon batches last week. When bottling it tasted pretty good. My plan was to bottle age it till next christmas. However, last night (New Years) I decided to crack open one bottle, early in the day so I could get a feel for the taste. It was unbearable!! I'm not sure how...

So I did 2 6gallon batches. One with White Labs Hefeweizen (wlp380) and the other with Belgian (wlp550). I bottled the Belgian today, OG=1.066, FG= 1.010 (cold crashed). I had actually let the Belgain go all the way dry then added 2 16oz cans of apple concentrate. Its good, a little tart on 1st...

Quick question about the malolactic fermentation. One of my ciders has been sitting in secondary for a few weeks now. It has cleared nicely and FG is about 1.006. OG was 1.066. I am in the process of cold crashing it and then was planning on keeping it in the basement to age a little. During...

So I'm about to rack to secondary. Basically i'm gonna rack to a 6 gallon ferment bucket, clean out my carboy and then rack back into it. My question is, is it ok to expose the cider to air while racking? I would pull the airlock and bung out then siphon into open bucket. Probley about 10...

just wondering at what temperature does cold crashing work with cider? Could I stick my carboys outside say 35-40 degrees?? and for how long? Do I want to avoid possible freezing temps?? thanks

I just wanted to start and thank everyone on this site who has answered all my newbie questions. Cheers to everyone.:mug: So I'm doing 2 6gallon carboys with fresh pressed cider from my local orchard. It can be had for $3.70 a gallon un-treated. They pastuerize(treat) their cider using UV rays...

Newbie here with a few more questions. I'll be making 10 gallons of cider I got from my local orchard. I have 2 plastic 5 gallon Carboys and 2 plastic 6 gallon fermention buckets with lids. I remember back in the day helping my stepfather make cider in 50 gallon Whiskey barrels and there was a...

Whats a general idea for knowing how much yeast will ferment how much sugar? Is it possible for a yeast to die out before all the sugar has been fermented because of not using enough yeast?? Can you use to much yeast and not enough sugar and have a bad taste/flavor? I'm just starting...

Hi new to this forum here ;) Well i have to say my stepfather and I have made hard cider using unpasteurized cider and 55 gallon whiskey barrels for a few years now. I never new much of anything about it and he just used a few tips a buddy of his gave him. We always used the natural yeast from...