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For the record - the cider I used was pasteurized but did not contain preservatives.

I am new to the world of cider. I just kegged and force carbonated my cider to the delight of all who visit. It came out great. I placed three gallons of quality organize cider and two pounds of granulated sugar in a fermenter (3 gal glass carboy) and allowed it to ferment for 5 months...

I am in the process of sparging my first all grain brew (FINALLY!!!). The water is heated to 180 but think it needs to be a bit higher next time. I am getting the grain up to about 165. Phil's Sparger looks cool as hell. It is spinning like hell. But... it is shooting water EVERYWHERE...

For my next experiment with cider I plan to ferment three gallons of cider. When its done fermenting (thinking 6 months or so) I'll stop the fermentation and mix it with two gallons of unfermented cider and force carbonate. That way I can return a little bit of that apple sweetness. But in...

Clearly I'm no expert... but have been doing a lot of reading on making ciders. How did you make your cider? What kind of yeast did you use? Did you add anything else to the cider? Depending on the recipe is it possible that you got a very high abv that maxed out your yeast? Like I...

Thanks - that helps a lot! I guess I'll have to be patient.... just means I need to focus on drinking the beer I have in the meantime. I've conditioned an Imperial Stout for a full year so I guess I can handle a couple months. One question - what is DAP? I'm going to try doing some 1...

Typical story as everyone else posting in the Cider discussions. I am a beer brewer who is being drawn to try something new. I started my first attempt at a cider about 2 weeks ago. I used 5 gallons of natural apple juice (no preservatives but was pastuerized) from our local organic foods...