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Sorry bout that brewinjack. I cleared it out,

Cool, 8oz of juice per gallon of wine. Plus, like you said, aging in that barrel should help with oak and apple flavor I'm hoping. Thanks, Chris

Thanks Jack! I bought the bottles from the brew store so I'm pretty sure they're pressure proof but definitely good to know. I thought we could bottle in anything but I guess not. This stuff tastes just like wine. I'm amazed at how little cider flavor there is. Maybe I used too much sugar but I...

I've left messages for them but no response yet. I bottled up six wine bottles of cider and put in 2 tsp fermenting sugar and waited 2 days before opening but very little carbonation. I wonder why???

I was lucky that the orchard found a barrel for me and was able to fill it for me as well. Not sure if I should give out the name and how much he wants to be pressing next fall. I'll try and get in touch with him and get back to you about giving out the info. Hardest working people I've ever...

That's a mistake in my profile. I'll have to change that somehow. I got married to my wife at an apple orchard up the road and the people that run the farm and 3 other farms kind of took a liking to us and our families so I guess we do have access to that every year. We live in New...

Right on! i like the way you guys think! Thanks, Chris

Alright!!!!!! What a great idea. Stabilize tomorrow and wait until June or whenever the oak flavor becomes too much. Right On!!

Ok So I took out 5 gallons from the barrel in the beginning to make room for sugar so I guess the barrel contains 50 gallons now. Is it better to go under rather than over it terms of stabilizer??

Alright! So I will add stabilizer to the barrel tomorrow and then wait 2 days. Then I will add maybe 7 cans of concentrate, some Cinnamon and stir. And then......... Wait a long time before I bottle!!

So i could add this to the barrel right now. Maybe 10 oz. and heat up some cider, mix it in and then pour back into the barrel and let sit??? What about pouring 10 frozen concentrates into the barrel now too and stirring it up with the MD and let that sit?? What about some cinnamen and some...

Thanks for all the ideas!! Has anyone ever added spices or would recommend doing so? Would adding Cinnamon or nutmeg or anything like that at this point help give it more body?? Thanks, Chris

Cool, so that's 1 can of concentrate per 5 gallon carboy right? Any other sweeteners that people have tried? What if I did want to carbonate? How would I semi-sweeten and also carbonate? Thanks, Chris

Thanks everyone for the help and I'm sorry to have taken over the thread. I'm moving my questions over to here: https://www.homebrewtalk.com/f32/how-finish-barrel-cider-98174/#post1069245 Thanks again and please let me know how the Power house cider comes out!! Chris

I have a 55 gallon white oak barrel that has finished fermenting and has a alcohol content of about 11.5 percent. The samples appear to be clear and the taste is dry with a bit of a bite to it. I'm moving this tread here as I high jacked another thread and don't want to continue doing that. So...

Thanks for the equation! So whats the best way to make this pleasing to drink? Leave it in the barrel to mature for 3 months? Add sugar to sweeten it? rack it in something else? You guys rock!!

Hi, I took another sample and the reading was the same. I'm still very unclear about the equation. Can someone elaborate for me what my reading probably would have been after I added the sugar to the cider and then what the math is if the reading now is 0.998? and what the ABV is now...

Alright I did my research. From the shop guy my original cider reading should have been between 1.060 and 1.075. I then added 50 lbs of white sugar ( amazingly it cost me $12 at Sam's Club). My reading today is 0.998, the top number on the hydrometer. I must say that the stuff is amazingly...

The guy at the shop was guessing a reading for today at 1.001? Not sure but I bought the Hydrometer and some stabilizer and will post my results in a couple hours. He said to stop fiddling with it and leave it alone until June when it will taste like apple juice.

Fresh Pressed apples from the orchard. Off to the brew shop today to buy whatever you think I might need. Please advise. Sorry to high jack your thread Jack. Thanks, Chris