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Wow, you were NOT kidding.

I talked to the guy at the brew store and he pointed out that the acid in vinegar is very volatile, which is to say its very potent smelling. This stuff smells very sweet and of apples, it just tastes really sour. So, its apparently just really high in acid and needs to be sweetened, but...

Wow, this cider's been going longer than I thought..! Now that its autumn and fresh cider is abundant, I picked up 5 lbs of local honey and am trying to decide what recipe to go with. Also came time to see whats the deal with this last cider. It always just smelled really sweet so I figured...

Indeed, its not American in origin - if anywhere its northern European. As I understand it, its widespread enough in Finland that McDonalds commonly carries GF buns for the burgers. My mom's side of the family is from Finland so.. we're thinking thats where it came from. That being said, I...

Red Star Champagne, and Nottingham - those were the dry yeasts.

So my last batch of cider is still sitting where it has been for months, and I'm thinking of bottling it soon. This is the batch where I hadn't noticed the dark print on the dark label saying it had preservatives. After the fact, I made a booster yeast culture and added it to the mixture but...

Its not a huge deal to take a trip to the brew store again, so I might just pick up another American Ale pack and let it grow this evening, pitching before bed. I probably won't use DME, since the reason I'm making cider instead of beer is an unfortunate recent celiac diagnosis. (Talked to the...

Good info, thanks! I stopped at the brew store earlier in the week to get some yeast for the cider, as well as some to have on hand. I like the convenience of the already-sterile nutrition packs of the Wyeast, but apparently they don't make Nottingham. I pitched the cider with American Ale...

heh, in a weird coincidence, it just had its first bubble. I can see some tiny bubbles seeping up from the sludge layer at the bottom, too. Maybe its not over yet

poopsticks. Its just a bad time of year, I guess. I live in an area with many apple orchards, and the cider I used to make my initial batch was bought at a farm stand, fresh pressed. I think some of the character was from natural bacteria, its really mellowed out as its aged. Is there...

'Ello again My first batch of cider turned out pretty good, but its about gone and its time to be making more. I picked up some cider at the store a few days back. I'd read the label and saw "Pasteurized" and "100% Juice" on the jugs so figured it was ok. Dumped em into the carboy (with 2...

Question 5 still stands as far as oxygenating goes, but I hadn't considered making gluten free beer, nor did I notice the GF subforum just a few above this one! (oops) I think I'll keep my stone.

As someone recently (ie, this Monday) diagnosed with/condemned by Celiac, my doc recommends easing back on malt-based homebrewing. Its about time for a new brew and I was thinking of making a mead, but given that its autumn anyway, I figure a cider would be a good place to start. I suppose...

On another forum I'm a member of, someone started a thread about homebrewing and this forum was mentioned in the discussion. Lots of good information, required registration to use the search feature so here I am :) I guess this'll also count as my introduction post! I'm also waiting on...