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in addition to the 41 gallons I already reported, I made 5 gallons of winter spice cider from grocery store juice in November, and on December 30th, I pressed the last apples that were being stored in bins in my garage. Another 11 gallons worth! Clean up was difficult in the cold, as it was 21F...

Ahh ok. I like my cider with some age on it, but usually I have it bottled within 6 months, rather than still in the secondary. If I had a basement or other place out of the way where I could store them, I might keep them in secondary longer, but in my little ranch style house, the kitchen is...

Howdy new member! :mug: I've learned a whole lot about cider and gluten free brewing on these forums :)

I don't have an answer to your question, per se, but did you taste this cider a while back? What it acidic tasting previously an now isn't? I had a cheap pH meter that never worked quite right, so I have been using pH strips which are cheap and easy. Just make sure you get the ones in the...

That's my experience at least. I will note that if the added adjunct is something you're fermenting out to dryness (another type of juice) then it also may benefit from more time. For instance, I sometimes make a pumpkin spice cider in the fall, and the addition of the spices make it pretty...

The actual primary fermentation should wrap up in 2 weeks if you have a nice vigorous fermentation, but probably you'll want to let it sit in a secondary or in bottles for weeks to months for the best result (I'm talking about plain, dry cider. If you're back sweetening or adding adjunct...

I just did this with a yeast cake from a previous cider batch (just about had finished primary fermentation with D47). The new batch I poured onto the yeast cake immediately started an active fermentation, while a second new batch that I pitched a new packet of yeast took far longer to become...

I'm going to bump those numbers right now! It's been a great apple year in Flagstaff Arizona because we didn't get the typical high altitude late spring frost that is often the demise of many blossoms. We have one mature tree in our yard and I was able to get 7 gallons from that one tree...

For the tea, I’ve made a strong batch (with boiling water) and added to taste at bottling once cool. You can take a small bit of your (8oz or something) and add the tea to taste and scale up. I should note, the better the cider I end up with, the more likely I am to not add flavorings...

To add one thing to this great post, one sugar the priming sugar calculator doesn't include (because it's for beer) is apple juice. I think it's the easiest way to prime my bottled ciders... for store bought juice I use it in a 1:8 ratio. So a pint of juice per gallon of fermented cider. If...

Congrats on your first batch from fresh pressed apples! Did you take gravity or ph readings? As a silly American, I was looking at 67kg of apples and 35L of juice and thought it sounded like a terrible yield, but after mathing it, that sounds exactly normal :) I've experimented with all...

To be clear, did you dry out the hops or are they fresh hops? If they’re still wet/fresh, you may not get the hop character you desire. Either way, risk of infection is quite quite low.

My buddy who owns a brewery just put on a PB&J beer that worked really well. They used peanut butter powder for the flavor, and it turned out well. There’s definitely a reason they didn’t use peanut oil... it wouldn’t have gone into solution. If walnut flavor is what you want, you may have to a)...

I wonder if it was my juice that was the culprit for the sulfur last year?

Ok, so I was asked for a bit more detail on a couple ciders I mentioned Pumpkin spiced: Fresh pressed juice from unknown varieties, a mix from 3 trees in town. Fairly tart juice. D47 yeast. No pumpkin in it, but I’d like to try that experiment at some point. This one was partially spiced in...

Yar, ‘‘tis be mold, I reckon. Was this a fairly high pH (low acid) juice that you used? If so, adding cinnamon sticks without any kind of sanitation / heat could have introduced it. Get those bits out if they’re and you’ll probably save the cider just fine

Sorry for the late reply but... I did 5 gallons of hatch chili cider, and three “mild / medium” peppers (6-8 inches long) in the whole batch for 2 weeks made for a plenty spicy cider! I had made some pepper tincture with vodka that I was thinking of using, but definitely didn’t need. Now I’ve...

I’ve been much happier with EC-1118 than other people I feel. That and D47 are my two favorites from previous years.... we’ll see what some of my beer yeast experiments produce this year. That being said the various cider yeasts (safcider and mangrove jacks and cider house) produces TONS of...

I’m at 85 gallons this year. Previous best was 35 gallons in a year. I went in on a small commercial grinder / mill that has made all the difference. I’ve already bottled 7 gallons of pumpkin-spiced cider, 5 gallons of hatch chili cider, and 5 gallons of plain cider (all dry). A few yeast...

Oh dang, did I miss the funk bus? It looks like I can’t order it now that it’s reached the minimum order?