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i've been brewing cider for about 2 years now and have used store bought apple juice, ranging from tree top to local farm produced apple juice/cider (pasteurized). i have access to an apple press so want to know: what is the standard procedure when i comes to brewing with fresh pressed apple...

that's a relief. this recipe has yielded some really solid cider so i didn't want to have to dump it out. thanks.

it is powdery. there is no off smell and it tasted quite nice during racking. it is bubbling infrequently, approx 1/minute.

I brewed 3 gal of Tree Top apple cider w/wild blackberries 30 days ago. 4 days ago I racked into secondary to get rid of the leftover blackberry muck. I noticed today that there are white spots. I picked the wild blackberries in the forest of Oregon and upon returning home, washed like hell...

sampled a glass while racking to secondary w/fresh blackberries. tastes great at 30 days! tart, crisp. i plan on backsweetening and pasteurizing after tertiary, possibly wine bottle a few and age for 6-8 months. attached: 3 gal looking good in secondary.

question: i'm racking to secondary today w/18 oz of blackberries. do you think it's okay to top off the new carboy w/fresh apple juice? i plan on losing some volume from the old lees and "white" blackberries.

great! i'm going to start a 3 gal batch this weekend. do you know what gravity reading you got post-sugar where you were happy with the sweetness? i know "to each his own", but just curious.

if you were to do 3 gallons, would you up the sugar to 3 cups when backsweetening? this looks like a great, straightforward recipe!

okay. i feel better now. at 8 days i took a reading at 1.052. at 13 days i took another reading at 1.034. it is active. the primary is obviously compromised probably due to the lack of a seal on the lid. i am going to rack fairly soon to a 3 gal and 2 1 gal carboys tomorrow so all is well. thank...

Recipe --> Starter (in growler for 24 hours) 1 pint of honey 2 cups of water 1 package of Lalvin 71B-1122 yeast 1 pinch of yeast nutient (Wyeast Beer Nutrient Blend) Next day, 5 GAL 15 lbs of Oregon wildflower honey (minus pint for starter) 4 gallons of springwater 2 tsp of yeast nutirent...

To answer Rainyn's question: Around room temperature, 72F. The water was room temp and I warmed the honey by placing the bucket in a large pot on the stove at the lowest setting (1) so it would pour easier but then waited until it settled at room temperature to pitch the yeast. gratus...

A week a go I made a 5 gallon batch of mead with the very traditional ingredients (wildflower honey, water, Lalvin 71B-1122 yeast and yeast nutrient). I created a starter in a growler 24 hours before and it was very active. It had at least a 1 inch layer of foam at the top. I mixed the...