Recent content by Ben34

What is the best way to peridically take cider out for testing without introducing too much oxygen?

Dinnerstick, Have you past. on the stove in flip tops or larger bottles? Temp and time differences? Thanks

I thought about letting the cider ferment for a week, and then add some berries. Are there berries that work best for flavor and some added sweetness, our is it just personal preference? Is there anything to be worried about in terms of timing - how long should the berries be in for full...

7 gallons fermenting away, had some blackberries in the fridge and wondered how many berries one would add for a slight flavor impact.

Thanks!

Good, I do sanitize everything - pretty anal about it. Should I check the sg every week or so, or how long do I do the initial ferment for? I was planning to rack to a carboy, but really was just starting to figure out next steps. I've been reading about bottling and pasteurization and bottle...

Ok, so maybe this is a no no, but after the talk of more sugar, and since I had just put the yeast in, I added a pound of brown sugar, stirred, took out a gallon to ferment separately in a small carboy so I could watch it, and sealed everything back up.

Like I said, first try.

Thanks!

Guess I should have added that I consider everyone on here 'pros'.

Ok, so I caught the cider bug after a trip to Ireland and a lot of Bulmers. Yesterday I put a little over 7 gallons (a mix between a fresh cider mix from a local distillery and store bought fresh pressed juice) in a 7.9 gal. fermenting pail. The sg was 1.040. I added a little over a pound...