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I have just started to read Jolicoeur's book. If you're interested in the history of cider this isn't the book for you. If you're looking for information on cider making equipment, fermentation, conditioning, apple variety selection, or planning an orchard this is clearly an excellent book to...

My hives have not been very productive. I've had a few that overwintered well but were very poor honey producers, and a couple that did fairly well. I may have gotten about 130 lbs.

I have honeybees so I use my own honey.

I don't use any nutrient or energizer. I prefer a long cool fermentation.

I use a gallon of Whole Food's juice and one pound of honey. I remove about three cups of juice from the jug to begin the preparation. Gently warm the container of honey and eventually dilute the honey in a sterile saucepan with a little of the juice. I don't boil anything. Just very low...

I have never read of someone adding yeast to juice after a successful keeve.

Jolicoeur has a cider book coming out this year.

This might be of interest : http://www.cumminsnursery.com/cidervar.htm The Google Group "Cider Workshop" might be helpful as well.

For the keeving process I chaptalize the juice to bring it up to a sg of 1.055 and then aim for a final gravity of 1.010 I would suggest that you try making a cyser with part of your juice if you want something more. Another time you can try keeving if you care for a sparkling sweet cider...

Squirrels don't like Red Delicious? :)

Hi Pommeau, Do you have your own apples? If so, you're very lucky ... Good luck!

I'll be getting 10 gallons of juice this weekend for my 2012 batch of keeved cider. Last year's juice was from a mixture of desert apples. This year I will be using a pressing of traditional cider varieties. Some of the juice may end up in some cyser...

I bottled cider at 1.006, 1.008, and 1.010 sg's. For a sparkling sweet cider, 1.010 was the target. The bottle we tried was from the 1010 bottling. There was just a slight bubbling over when it was uncorked. I should have taken a picture of the glass... the co2 was streaming up nicely and did...

We had our first taste of my keeved cider. If other bottles are similar I'll be very pleased. The cider was sweet and sparkling without back sweetening. I'll need to sample bottles from other bottling dates and sg's, but for now, I'm declaring this a success.

Champagne bottles eliminate some of the worries over having bombs...

I love the Blé Noir crepes... and desert was always more crepes! :) My cider travels a lot according to the temperature. It went from the den, to the garage, to the attic for the winter, and now it's in the garage. To avoid to quick of a finish I may rack it. I need to find a Cider Friend...

I made a quick check of my cider today and the gravity is at about 1.020 I'm thinking that I might be bottling it in about a month, but I'm thinking of raking it before then.

I started a wild yeast, keeved cider at the end of November. The temperature has been at around 40° for much of that time. For this technique it is recommended to rack the cider if the gravity drop is greater than 2 points per week ... The result is normally a naturally sweet and sparkling cider.

I haven't tried concentrate yet... I'm planning on keeving more juice next Fall if this batch works out. I eventually plan to have some local cider apples to use. Plant apples if you can!

This is my first year of playing with cider so I'm just going by what I've read. For keeved juice, it has been suggested that 2 points of sg drop per week is good. If the gravity drop was faster they would rack the cider. It could be racked multiple times. I'm less concerned with the Whole...