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sat in primary 4-5 weeks. Not much longer. I did use an unfiltered juice where I usually don't. Every batch I've made with unfiltered juice has had this happen.

I made a batch of cider a few months ago. 5 gallons of an unfiltered juice. Added just about a cup of dextrose and a tablespoon of acid blend to the mix. I used Montrachet for the yeast. After bottling and 3 weeks in the bottle the cider is finished. Even though I added less priming sugar that I...

The flavor is there. I can taste it behind the yeast. It's sorta similar to the AO Cinnful that's out right now, but as it's bottled carbed, less sweet. Even with the cold crash, the flavor is super yeast dominated though. Maybe I'll open another later and just pour off the top of the bottle to...

I just opened the first bottle of a small, experimental batch of cider I made. I used a fresh pressed gallon of juice and a simple champagne yeast (montrachet or cote de blanc). After it finished fermenting I melted down some of those cinnamon red hot candies and added the syrup to my cider...

That's saying something as Angry Orchard is complete crap! Love Joe Herron and Crispin though!

Steam Juicer

For some reason, instead of making a simple syrup with my priming sugar, I stupidly just added it to the cider. I said to myself, "why is it foaming. I've never seen it do that before." Then it dawned on me. Duh! I'm supposed to dissolve it first! So basically I want to stir it up to get the...

There's a micro-cidery out of Salem, Oregon that's awesome! Wandering Aengus. Their Wanderlust cider is freakin amazing! I don't have access to pressed juice, or I might try imitating it. If I had any clue how to go about coming up with clones. hah!

has anyone ever used anything from these guys? http://www.naturesflavors.com/ Would it be as simple as brewing a regular cider then just adding the correct amount of flavoring during secondary or bottling? ty

I want this setup!

Thanks Yooper! I always wondered why all my HB friends told me to use the dishwasher. Only seemed to make the bottles hot. I guess if there was crap in the bottom and there were germs living on said "crap" then those germs would be dead. But I'd still have "crap" in the bottom!

4 days ago my family and I moved farther out into the country to a nice piece of property that her best friend owns. After all the moving and packing and unpacking I finally have a moment to stop and think about what kind of cider I'm going to start next (mainly because I'm almost out :eek:)...

So, I never filtered the liquid off the solids. I just let it sit in there. It looked very similar to "Stifler's Pale Ale" from American Pie *eww* I siphoned the liquid off, leaving as much of the solids behind as I could. Below is the results. It tasted AWESOME! It had a nice pineappley taste...

So, last week I decided that the primary ferment of my cider was just about done. I decided I was going to add some Sour Cherry juice to the batch without racking. Oops, Not enough room in the bottle! I racked about 2/3 of a gallon off into a 1gallon jug. Hmm, too much headroom and I don't...

Just juiced 3#'s of sour pie cherries using my wife's steam juicer. Took me about 30min from frozen. Almost no clean up. Was great. I got almost 2 full quarts of juice from them. No pulp, at all! It's beautifuly clear! Will let you know how it turns out

Technically a Perry is made from Perry pears. Some people use the term Perry for any "cider" made with all pear juice. I would guess this would be an Apple Pear cider. seeing as the OP used Apple Cider and Pear Conc. as the liquid base. If he had used just pear juice you might get away with...

I want to make sure I get this right. if my OG is 1.054 and I want to add some juice to the brew after it's been fermenting but want to try and keep track of the ABV should it go something like this: OG - Gravity reading before new fermentables introduced = XXX% ABV Add fermentables...

Thanks!

Is there a way to add tartness to a cider? I just tasted a batch I bottled 10 days ago (I know it needs another 10 days at least to finish carbing) and I love how light it is. I like the flavor so far but I couldn't help but wish it finished a bit tarter. Is there a way to add that for those...

yeah, I won't do it with apples. It will set the pectin which is why the juice looks "syrupy". I put a sock of raspberries in a cyser I made last year for about 18 hours. I pulled them out and the brew had great flavor. Then I started noticing that all of the bottles had a huge chunk of...