Recent content by bhambrewer

Target has gallons of cider for 3$

I feel that the lime juice is a horrible idea. But that is just my tastes telling me so, and I could be completely wrong. If you want somthing simple, and proven, I would go with this https://www.homebrewtalk.com/f32/sammys-simple-cider-203224/ I have made 10 gallons of this so far, and all...

Your from bellingham!?!? I have made a few gallons of this: https://www.homebrewtalk.com/f25/good-hard-lemonade-27966/ but scaled down to one gallon. I always used one extra can of concentrate than needed, because I noticed that the lemon taste ferments out easily.

The cider is normally $3 at my local target, but thanks for the post! I will spread the word.

I have a question on aging. Currently, I have 3 1.5 gallon ciders that have fermented dry. I have racked off the lees, and currently they are sitting in a cupboard with an airlock to age. ^ is that how you age? I want to let them clear then bottle carb, then pasteurize. Just making sure...

And BINGO was his name-o.

Ciders normally take 4-6 weeks to clear. I have had some clear in 3, and others clear in over 6, but from what I have gathered, ciders have about a 4-6 week clearing time.

I personally make gallon batches at a time. And I found that the Gallon and a half Carlo Rossi wine jugs work perfectly for this. For $9, you get wine and a carboy. Pretty good deal IMO.

Ok. I figured that was what happened, but wasn't sure. Instead of using the gallon jugs, I will start bottling in smaller ones. Thanks!

Can oxidation occur from cold crashing a gallon of cider, and pouring glasses out of the gallon jug. Resulting in alot of head space as my cider gets drunk? I have about 1/4 of a gallon left, and it tastes "off" where as before it tasted better. Any thoughts?

You can always add sugar to the glass your drinking out of to sweeten it up.

Easiest way to get a sweet AND carbonated cider (1 gal version): 1) Let it ferment all the way out 2) Dissolve 1/4 cup of table sugar into just enough water needed, and rack your fully fermented cider onto it 3) Add 1/3 cup of splenda. *this is a "to taste" situatiuon. Add more/less splenda...

You can add a non-fermentable sweetener with your priming sugar, and you will get a sweet, carbonated, hard cider.

The stove-top pasturizing worked for me. I had a similar question, decided to bottle carb and pasturize, and it worked. Added 3/4 a cup of sugar to enough water to dissolve it, racked my fermented dry cider onto this mixture, bottled in 4 22oz beer bottles right away, capped, let sit in a...

Just make a 1 gallon batch. https://www.homebrewtalk.com/f32/sammys-simple-cider-203224/ ^ that recipe works good for one gallon batches. Have SWMBO taste the cider as it nears full fermentation, and when she likes the taste, throw it in the fridge and keep it there until the gallon is consumed.