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My batch coming up in the second stage of fermentation i would like to put in some orange peel(zest), and lavender. Does the orange zest need to be dried? same with the lavender. If so where can i get it from?

I'm looking at gathering as much info on French Style cider. Any good resources out there that anyone knows about. What kind of Yeast, fermentation process? Thanks in advance.

Is there such a thing as too slow fermentation. I had trouble get fermentation started because i was in too cold of an area. Got it started and moved it back to where i wanted it. Digital readings of temp are 45-42F. Only two weeks in to fermentation. It is bubbling but at a rate of 2...

after 4 batches of cider and some experimenting with different taste i am looking for some new tastes to try and blend with my cider. I want to stay away from the honey and raises. I would like to try some Lavender. Any other suggestions? Thanks.

I would like to try aged in an oak barrel taste, would adding oak chips do the same? If so how many/much would one suggest i use. Also if yes should i do in primary or secondary? Or is there any other suggestions that anyone may have. Thanks

Making my first batch ever. I have no bubble yet in my air lock after a full 24hrs of adding the yeast. However when i added the yeast i dumped it in the 5 gal batch and stirred every well, instead of hydrating the yeast before i dumped it into the batch as i was instructed to do. Could that...