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Greetings! For the new year I have decided to return cider making and was hoping for a recipe suggestion. I made a few batches a couple of years ago and I still have the equipment, but didn't write anything down about what I did. I was looking to make a sweet, still cider that tastes like...

Yeah, I know the new batch isn't ready and I'll let it keep on chugging, but I was just amazed a batch with the yeast still in suspension would have such a slight yeast taste, and my first batch, racked off the yeast and cold crashed would still have such a strong yeast taste. And everybody...

So now I'm really confused. A couple of weeks after putting down my first batch, I tried my second as follows. 5 gallons of Simply Apple apple juice 3.5 pounds of white sugar Nottingham yeast OG 1.063 This second batch took significantly longer to start bubbling and has never bubble as...

The thing is, alcoholy tasting isn't the problem. Alcohol = good. Yeasty tasting is the problem.

Went out today and bought a hydrometer. The cider seems to be at 0.999 FG. I don't think it's infested with anything, just yeasty tasting. Sounds like aging is the thing to do.

I didn't take a gravity reading when I started, and it fermented for about a week and a half. The temperature probably varied, say from 63-68 degrees.

A few weeks ago I put down my first batch of cider (before I found this forum), as follows: 5 gallons Mussleman's apple cider 5.5 pounds brown sugar pectic enzyme yeast energiser redstar cuvee yeast Fermented it out till the air lock pretty much quit bubbling, and then racked it to...