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Pasteurization has been the only effective route I've found for sparkling + sweet, unless you want to use artificial sweeteners. Links to one of my pasteurization sagas, with a cautionary tale about explosions included for good measure...

Pasteurization is probably your best bet. Just be safe! http://www.ciderhomebrewing.com/2011/05/pasteurization-explosion.html Given the fact that you're not going to let them prime, your risk is probably much lower.

I made a similar blueberry one last summer, although with a blueberry juice blend which I think also included white grape juice. It got some pretty rave reviews when it was finished. http://www.ciderhomebrewing.com/2011/06/blueberry-cider.html I've also experimented with various cranberry...

A drilled universal rubber stopper works for these--I think I got this one: http://www.learntobrew.com/store/item/yvbo/-_Stoppers_and_Airlocks/Universal_Rubber_Stopper_Drilled.html

I used 32 ounces of berry juice (blueberry in one, cranberry in the other), and the remainder (about 93 ounces, with some room at the top--these are both gallon jugs) was apple juice. I'll definitely have to try the chopped up Craisin's approach--sounds interesting! A comparison between that...

I'm aiming to make some simple, tart, bubbly blueberry cider and cranberry cider, now that summer is definitely here. Check these beauties out: Both have OG of 1.040, with colors that demand clear bottles, once they're done fermenting.

Yes please!

I think that sounds delicious. I'd go for a mix/process that will get end in a high FG, though--you'll probably want something sweet to balance out that heat.

I'm not sure why, but I had a bottle explode while pasteurizing, even though I'd only had the cider bottled for about 24 hours. Here's the fuller picture: Regular store-bought apple juice with brown sugar added to 1.065. Lalvin EC--1118. As soon as the SG dipped to 1.020, I bottled...

My FG when I use Lalvin EC-118 is always 1.000 or lower (.998), even when the OG is fairly high (e.g. 1.080). It's a monster.

I agree, it sounds like it's going fine. Lalvin EC-1118 is a beast--I've had fermentation with that yeast go from 1.075 to 1.000 in four days flat. But at other times, with more complicated sugars or at lower temperatures, EC-1118 can take its time. (and taste better!). You can take an SG...

I'll do that--steaming would be much easier, and retain the flavor better I imagine. Good idea with the bag/floss method. Don't want to overdo the oaky-ness.

Any advice on the best way to use oak chips in making a simple cider? I'll be starting with apple juice (i.e. filtered), so I was thinking about boiling the oak chips in some of the juice and then straining out the oak chips and fermenting. Alternatively, I'd boil the oak chips in...

Sounds magnificent! I was looking for a good cyser recipe. Have you ever tried this recipe without the cranberries? I imagine the honey flavor might be stronger that way, especially if you're using clover honey. And since you have lemon juice in there already, you could still give it a nice...

The backsweetened version worked out much better. The taste was similar, but I had a bottle-bomb when pasteurizing the non-backsweetened batch, despite having let it prime for the same amount of time (1 day). My guess is that this was due to a higher carbonation level, likely because the...

Hello all! I've got a question--how different is cider when it is backsweetened with brown sugar as opposed to adding the brown sugar to the original must? Has anyone tried this and had a strong preference? Here's the goal: a roughly 6% ABV carbonated cider made with brown sugar, apple...

Sadly, I don't have much control over temperature--I'd love to keep the apartment a bit cooler, but my ladyfriend prefers it warm (80ish). I'll opt for a different type of yeast next time.

I'll use much less yeast next time. Also a less vigorous strain. Temp was about 80 for most of that week, I believe.

The total fluid was a gallon, and I probably put in somewhat less than a pound. Do smaller batches brew that much faster? (1 gallon as opposed to what appears to be a 5 gallon standard for carboys). I think I'd like it a little sweeter than it turned out, but also carbonated. Any good way to...

Hello HBF! I was inspired by a friend at my law firm to try out homebrewing, despite living in a tiny 450 square foot apartment on Wall Street in the Big Apple. For my must, I used one 64 ounce bottle of Trader Joe's Spiced Cider, and one 64 ounce bottle of Shoprite Organic Apple Juice...