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Nice! Thank you. But where's the cider marking?! lol I guess the beer marking is closest?

Forgive my ignorance but what is the gauge you have on the front of this?

Just agitating the carboy worked! I rocked the bucket back and forth and it actually blew the lid off! So I didn't even have to add more yeast. I just secured the lid back off and it was off and running. Thanks for the replies and suggestions.

Well, I've gotten into the bad habit of not getting that information before or after. I'm approaching it more as an artistic effort than a scientific one. lol Guess that might be a problem but I hardly ever run into this issue.

Been brewing cider for about a decade and I have a problem with a 5 gallon batch that I just started. This happens occasionally and I'm wondering what other people do. Tried and true formula of around 2 lbs sugar source (cane sugar) and one packet yeast (1 packet Red Star Premier Blanc), along...

Great, thanks again for all the advice guys. Looking forward to tasting the results in a week or two.

So is it better to have shorter lines? I could and probably should shorten mine quite a bit. It would definitely make for less clutter.

Sounds like it makes sense but I'm not sure how I would balance my lines. What's that about?

Awesome guys! I will try to be patient.

I just converted my cider fridge into a kegarator. My major motivation in doing this was my inconsistant results with trying for a light carbonation of my ciders. I've found that when I pressurize the two kegs I have to between 10-12 PSI as instructed by the manual, my taps pour my ciders...

Do you think the cider I pulled from beneath and bottled is safe to drink since the sample didn't affect me though?

This should read NOT wrenching or vomiting.

Ok, I did this and it tasted fine, and I'm alive and well this morning, now wrenching or vomiting! I bottled it, leaving quite a bit with the berries that I flushed down the garbage disposal. Thanks for the help guys.

It's possible I guess. It doesn't smell bad like I said. This was a five gallon batch originally. I split almost three gallons away after the primary fermentation and kept two gallons without berries. That batch has no foamy head. Maybe the sugar in the berries resulted in further fermentation?

I have almost 3 gallons of cider that I ran through primary fermentation and then crushed and added 3 packages of raspberries to on 10/27. I went to bottle it today and the top looks moldy but it smells fine, you can definitely smell berries. I've used berries before but never let them sit...

Ok, I've got my batch in a secondary but the honey seems to settle to the bottom even after thorough mixing. Is this normal? Should I mix it one last time before bottling and then give the bottle a shake before opening?

They don't really discuss if they rinsed or sterilized the barrel though. Thanks for the link regardless, a lot of good info.

Wait, do you mean Jim Beam?! It's supposed to have had select bourbon in it already. Wish the people that sold it to me would answer their damn phone!

I have LD Carlson Easy Clean I use for everything else. Will this not work?

What say ye?! Got a bourbon barrel to age my cider in and the manufacturers aren't to quick on the response. Should I rinse, clean or sterilize it before first usage?