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I wanna try these for JAOM and Tepache but I can only find ‘em in four packs. Anyone else use them?

So I’ve made a bunch of fruit flavored ciders using whole fruit as well as fruit juice. But I’ve seen some good organic all natural fruit concentrates at the natural food store. I was wondering if there is a correlation between the reconstitution instructions on the concentrate and how much to...

O.K. I'm looking for a lower ABV cyzer recipe I can modify and force carb. Trying to hit 5.5-6.5% I'm thinking I need to start with apple juice around 1.050-1.060 and add honey + water in the 1.040-1.050 area. Just afraid the water will cause it to loose some flavor. Help!

O.K. I'm looking for a lower ABV cyzer recipe I can modify and force carb. Trying to hit 5.5-6.5% I'm thinking I need to start with apple juice around 1.050-1.060 and add honey + water in the 1.040-1.050 area. Just afraid the water will cause it to loose some flavor. Help!

So far I age my cider in a carboy under an airlock. What are the pros and cons to aging it that why vs. in the bottle under a cap and in the corny keg under pressure?

So here is my idea. Ferment Apple juice with a cider yeast. When fermentation slows and krausen settles top off with fresh juice and inoculate with Brett. Has anyone done this? What were your findings? Are there any other suggestions? Thanks

I want to back sweeten a finished dry cider with honey then keg and carb. So how do I get the honey to mix into the cider when both are room temp.?

Has anyone here ever added alcohol to a cider before it's dry to retain sweetness and get a higher ABV? I don't have access to cheap apple brandy so it would have to be something neutral.

I just had a Concord grape apple cider at a local farm that makes both. So do I make a cider and a wine and blend or can I use fresh pressed juice and must in one fermenter? If yes what do you think the ratio should be?

I have an Ale Pail drilled with a spigot and a snap on lid with a grommet. I wanna buy a couple more of each BUT with NEITHER drilled. I've seen some priced o.k. but crazy shipping and other priced crazy. Can someone point me to a reasonable web/mail order or brick & mortor in Connecticut...

I recently picked up a 5 gal. oak barrel previously charred and used for bourbon. So I got it soaking with water + citric acid + camden to make sure it's clean and don't leak. Gonna try aging a cider I already fermented without any added fruit or sugar. So before I start, how important is...

Been skimming thru lots of recipes. I'm seeing 3-4 pounds of honey per gal. of water and 1-4 pounds of fruit per gal. of water. I like creating my own recipes but need a benchmark. So what ratios of honey or fruit do you use?

Want To Buy 2-1/2 or 3 gal. Ball lock corny keg. Located in Connecticut [email protected]

Just made my first cyzer. I used cider yeast cuz cider is what I do and had plenty on hand. After all there is Apple juice in cyzer. So what yeast do most people use when making mead, cyzer and melomel? I've read a lot of recipes with wine or champagne yeast. But that's how I started cider...

Just started a one gal. test batch of Cyser. I've used honey to back sweeten and prime but never before pitching. Here's what I started: Apple Cyser Ingredients: 1 gallon apple juice/cider 1 lb unprocessed honey 1 Campden tablet 1/2 tsp yeast nutrient 1/4 tsp acid blend 1/4 tsp pectic enzyme 1...

Just started hearing bout this yeast. Who uses this? Is it even available in USA? How dry will it take just juice? Any sulfur smell? How long do you age?

I have some screw on hose clamps and some crimp on hose clamps. I like the crimp on much better. But what are the crimp on hose clamps called and where can I buy them? Also what size are correct for 3/16 I. D. tubing on 1/4 in. barbs?

I use an Ale Pale bucket fermenter for my fruit flavored hard cider. I know people use tape style heaters on Better Bottles and they aren't recommended for glass carboys. Anyone using one on their bucket? Is it a commercial type or home made? Temperature isn't very critical for me. I'd just...

I'm stepping into Kegs and Forced Carbing. The only info I'm finding is from the beer side. For Cider do you carb at room or fridge temp.? I'm not interested in quick carbing. So how long and at what psi do you all carb your ciders? After carbing to you bottle at room or fridge temp.?

I use camden 24 hrs before pitching my yeast but I have never used any after fermentation. I've heard some use it when racking into the secondary and some use it just before bottling. What are the pros and cons? :confused: