Recent content by James0816

Hey guys. Looking for a good holiday cider recipe to try out. I tried searching and found mead and ale recipes but no cider. I may have overlooked it if there is one out here. Thanks kindly

So to prevent this in future batches, I should add sorbate and kmeta correct?

I used Motts apple juice.

Great, so I have somehow managed to ruin 12 gals of good cider. I'm confused on this. Any help would be appreciated for my next batches. I sterilize everything, every time I use it. I use a racking cane from one jug to another. I limit head space as much as i can. How do you prevent this?

Ok, got the pics attached now. i'll put them in this comment as well.

Trying to upload pics...

Hey guys, i've been aging this cider fir a year now and was ready to bottle when I noticed that it turned dark. Any thoughts? Did it go bad? I'll be opening them this weekend to find out. Been stored in basement, dark room, round about 70 degreesF

Hey guys, currently aging a gallon of hard cider to make some apple jack. My plan is to age it for six months then go through the jacking process. My question is, should i age it longer for the flavor to really develop or do you just age it after the process? I know currently it is pretty hot...

I use the standard one and three gallon carboy's for aging.

I've finished some ciders and did a final racking to 1g bottles for aging. They will sit for at least six months. The headspace is more than an inch, probably more like three would that be ok to age? After secondary was confirmed, they were racked on to fruits for flavor for weeks. No...

I've got some hard cider that is currently aging in the carboy. I'm thinking about moving it over to some 5g kegs to free up the carboy. This is a still cider. What is the best/proper way to age cider in a keg? I have been thinking of force carbing into bottles once it has aged out. Thanks...

Hey guys, I'm doing possibly my last racking of some cider for it to age. I have a couple different variates so I will have two, one gallon jugs with lids and one three gallon carboy. My question is, is there another method of capping the three gallon carboy other than using the silicone...

So after going through this thread again, it appears that this should not ferment dry (under 1.000). My 1.030 seems to be in the ball park so I'll work with it and see what happens from the secondary. My goal is to have (3) gallons w/ cinnamon, (1) regular and (1) apple jack. I'm still a...

Normally yes but since this recipe is pretty specific....no

haven't tasted as yet since it was still (supposed to be) fermenting.