Recent content by ArtV

I may try to stove top pasteurizing with at least a few gallons of my cider and try different ways to sweeten in one gallon carboys. Does this make sense? The other 5 gallon batch I have I may go with the sulfite/sorbate route and post results. I guess there is really no exact recipe...

i know this probably the 1000th such post, but after reading and re-reading so many threads on what to do to achieve a mildly sweet cider I am still at a loss. Bottle pasteurizing seems dangerous for the someone as inexperienced as myself and I am concern about the effect heat has on...

Thanks for the feedback. Just curious, but do you still follow this practice of pasteurization? I notice that you did so with some of your first ciders. Thanks

I am new at cider making and have two 5 gallon batches that have been aging since November and December respectively. This thread was particularly interesting as I would like to back sweeten a little and was wondering what was the best method to prevent the cider from fermenting once again...

Sorry, my daughter gave me the name for the site. It's from Seinfeld. Thanks for the info Bernard. Saratoga is easily one of my favorite towns in NY.

So after getting some great replies about leaving too much space in the carboy after racking I decided to add a gallon of the same cider I had used for the batch. This eliminated the space but whatever yeast made its way when I racked the cider has fermented the sugar from the added juice...

I wound up back filling one of my ciders with a gallon of fresh cider from the farm I purchased the other five gallons from. The racked cider (s-04 yeast) did a number on the sugar from that additional fresh cider leaving sediment. Do I rack the cider once again? Should I cold crash as there...

This makes sense. So I already racked once so can you cold crash it over a period of time or only before bottling?

Gotcha. What about trying to stop the fermentation at a specific, SG?

I hope I worded this question correctly so I read some more in the forums. The cold would help with clarity though it would not not do the same as the sorbate/sulfite inhibiting the yeast from doing their thing. I'll figure this out some day. :)

In reading through the forums I see that cold crashing can be used to both render the yeast inactive (....I think) and/or to clarify the cider. Would cold crashing be used in conjunction with adding sulfites and sorbate to sweeten and stabilize? I want to stop the fermentation once it drops...

I do over think it I suppose because I am trying to hard to be perfect but still not quite sure of what to do or the impact of things such as carboy size or topping off cider with fresh cider. Do you produce flat or effervescent ciders? The sorbate/sulfite/keg and force carbonate and then...

Thanks! All tips are very much appreciated!!! I want to be able to make a great cider but haven't pieced everything together yet. Lots to learn!

I already moved the cider....:smack: So at this point should I add it to the cider to top it off since it has been moved?

Will the yeast start up again with the addition of the juice?