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Juice is from safeway, but is fresh pressed 100 percent apple juice. Very cloudy, and even a little bit of sediment at the bottom. Just wondering

This stuff looks good, only ingredient is apple juice, has some stuff settled on the bottom of the bottle, on sale for $2 for a 64oz bottle.

I'm using Nottingham for the first time for some cran/rasberry cider, and its way more aggressive than montrachet. For a day or so there was a little foam going up into the airlock, so I wrapped a paper towel around it to make sure it didnt make a mess (its not much thats foaming over). so 12...

In the past I have added store bought "pumkin pie" spice to my apple cider and it makes it delicious. The only problem is that since I added it after fermentation it doesn't dissolve into the juice its just kind of floating around, and often sinks to the bottom. Now I realized I probably...

I had a cider that had just cleared up, with quite a bit of sludge on the bottom. So I re-racket it into another carboy for some aging, being careful not to siphon any of the sediment on the bottom. Next day the cider was still "read a newspaper though it" clear, but now a few days later it is...

I dont exactly know how long, but ive had some cider I started a bucket for a couple, maybe a few weeks now. The longest ive done before is a week. Is it going to be oxidized? took a peek and its still fermenting, so hopefully that will save it

I came back from a trip to find my peach cider that i'm making completely still. I used white cran peach juice and a 49oz can of peach puree. It had only been 3 weeks so i thought it was infected but i checked the hygrometer and it was a little less than 1. I also topped it off with juice and it...

I am thinking of attempting to make a cranberry/raspberry graff. For all of those that have made graff do you think this will taste good? I have had some raspberry beers that were really good. I just finished a Cranberry Raspberry cider made from Safeway Cranberry Raspberry and its...

I've got some peach Harvest fruit wine base and some Oregon Peach puree. I'm looking to make a sweet wine, probably more like a still cider. I want to do a 6 gallon batch and I figure I'll probably use about 1/2 the sugar that the recipe says. I'm wondering if it is ok for me to leave the fruit...

I have tried potassium sorbate and super kleer, but none of then seem to do the job very effectively, especially the sorbate. Ideally i would like to be able to stop fermentation when there is still some sugar left.

Has anyone ever seen on of these? I am a college student and for Halloween I am going to be a beer keg. I want to either add some pumpkin flavoring to the cider i make or make a pumpkin beer and carry it around in a 5 gallon home brew keg. I figure i can carb with CO2, and then use a hand pump...

I am going to add some peach flavoring to create a peach cider, but i dont know what i am going to add it too. Should I ferment some apple juice for a apple peach (keep in mind i want it to be mainly peach flovored, but i already have the juice) or should i just ferment water and sugar or DME?

Has anyone successfully brewed a juice that contains this? A search yielded no results. It is in the safeway cranberry apple juice cocktail i just bought.

What do you guys think about substituting cranberry juice for the apple?

so im going to be leaving for a few weeks and am going to leave some carboys with a friend. one i am going to do cranberry with a few cans of concentrate and s04 yeast the other is going to be cranberry also and i would like to use as much of the 8lbs of sugar that i have left along...

I have a 5 gallon batch that long story short got oxidized. Im not going to throw it out but i was wondering if there is anything i can do? Perhaps ferment it some more?

So the SG of the apple juice i use is enough for a 6% abv. I added 4 cups of sugar (a little less then 2 lbs) and 4 16oz cans of concentrate(a little more then 2 lbs of sugar) to 6 gallons. I am sure that it was very well mixed but my hygrometer is only reading 8% potential. Does this seem right?

So i reracked some apple after about 2 weeks in the bucket and it smells strongly of sulfur. I used half a campden tablet per gallon 24 hours before because the juice isnt pasturized, but im thinking i should have skipped this step because its worked fine without before. I put in a can...

well i put my cranberry in the fridge to clear and there are now 2 layers. The top is clear and the bottom is not. Its about half and half. It was like that for a few days then I shook it up and withing a few hours it returned to the same spot. I really dont think its just that some of it hasnt...

So I'm moving into a house next year that's nicknamed "Peach". Move in is July 1st so its about I start perfecting a peach cider. Has anyone found a reasonably priced Peach concentrate? I didn't find any at Safeway.