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I bought a kit to make kombucha a while ago, and I finally got around to starting it this week. Then I do some reading. Wikipedia refers to the SCOBY as being a mother of vinegar and talking about acetobactor and what not. Now I'm worried that I brought the dreaded enemy vinegar maker into my...

I processed some peaches in the fall and put them in the freezer, and then I set them out to thaw two days ago. They are thawed ready to be put in a bucket and start fermenting today. Problem is, chaptilization has been a thorn in my side. I've heard different quantities per volume to raise the...

Interesting, what happened to Bobby_M's post about the OP and what not? It read: The OP was a little stressed that it hadn't started bubbling after 20 hours, and listed what had been done. I stated it wasn't a reason to worry because, to sum things up, this is cider (a wine) and not beer and...

Because it makes it more like a malt beverage when it has more kick, and nobody really cares for those. http://www.slate.com/id/2231001/

Really what it comes down to is this: You all are probably home brewers because you like beer, and you realized you can make a better beer than Budwizer, Miller, Coors, etc. You are craft beer makers! But for some reason, this group insists on adulterating and cheapening cider by adding sugar...

I like your attitude. To hell with standards! I think I'll start using corn as a filler in my beer now. It is the same thing as adding sugar to cider, and this group accepts that.

GinKings, you pulled that from the specialty cider, not the stanard cider. If you read the BJCP guidelines for cider, it says: Therefore, adding sugar for something like a New England Cider is an exception, not the common accepted practice for standard ciders.

Such as...

20 hours is not long enough to worry. Sometimes things don't get started for 48 hours. Plus, you could have not had a good seal, so the gas could have been going out somewhere else. Cider doesn't make krausen. Real cider is just fermented juice at 6%-8%, and apple wine has sugar added to push it...

You don't need to pasturize a thing. Sulfites will paralize (not kill) stuff long enough for your yeast to get going. Once the yeast is going, there won't be much food left for the baddies, and the alcohol will kill what's left. Fermentation is known to kill salmonella and e coli, though not...

Just get some unfiltered apple juice and add wine yeast. Rack after 3 weeks, and again after another 1-2 months. Treat it like a wine, not a beer, because it is a "fruit wine." It will naturally want to go dry. No special equipment needed beyond the normal homebrew stuff. You could add sulfites...

username: candlepdx

First off, a cider is just apple juice that has been fermented. An apple wine (apfelwein) is apple juice and sugar that has been fermented. You will find that it is pretty much the same yeast. As far as scrumpy goes... it is hard to pin down that definition. The one I like the best is this...

I've been studying cider from a British producer this summer. I can't tell you how to make a clone, but I have some theories. First off, notice that Spire is 5%. You are going to get at least 6% with apple juice. Secondly, it is dark, but it is not dry. Therefore, ferment apple juice to...

No, that's not it. Cider will always go dry if you let it, but it should have only been enough sugar for 8% max.

Is that Tree Top juice liquid when you got it, or concentrate? If it was concentrate, was it diluted down enough? If it wasn't, did they add something to it? You are right that it shouldn't have come out that high as a general rule of apple juice. Should have been 8% max.

Have you put a posting on the Home Orchard Society's website?

Portland Nursery might have some. Raintree up in WA has some online, and so does One Green World out Salem. You haven't looked hard enough.

I thought that was Pommeau...

Wandering Aengus Ciderworks does the cider, stablizes, then adds cherry juice. They said it is horrible if the cherries ferment. I have to say that I'm a little nevous that you are throwing in whole fruit at the end - not sure you are going to get the juice out of it, and the pits can cause off...