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That is why Papper's stove top pasteurizing method is so exciting, you don't have to cold crash or store your brew in the fridge--it is shelf stable after the process. The details on this method are in a stickie at the top of the cider forum. As far as yeast measurement, I like your idea...

I second Papper's suggestion for Nottingham. I use about half the package 5.5g for 5/6Gal of cider. My first baches were with wine and champagne yeast and I know what you are talking about with the yeasty flavor. Blech! You also may not want to wait so long to rack it off the lees. I only let it...

You guys are scaring me with the "drinking out of the jug" and "spit" bit :) Sterile technique is important in cider as in all brewing if you want predictable results that don't make folks sick. If you are getting your cider fresh from a mill, you can bet the wild yeast floating around the air...

I am thrilled to try this out! I have 5Gal of cider in primary right now, and I am going to run a little science project using 3 different carbonation methods including your pasteurization stove top method. If all goes well, I am planning on adding a whole new page to our step-by-step cider...

Thanks Pappers and mcbethenstein for the kudos! This is Jessica author of makinghardcider.com, and I am thrilled you guys are digging the site. We really have had fantastic response (over 5k visits a month now) and I am so honored by your review Pappers on singinboybrewing.com! I have been...