Recent content by lowdown

"BTW I have it in a chamber at 64 degrees." I'm curious as to what you mean by chamber? I've looked for ways to control the temperature of my cider and am wondering if you were able to buy a temp controlled chamber for that? If so do you mind telling me where you found one?

Really? I had read that if cider rests too long on the lees it can develop off flavours and that's why it's usually racked into a 2nd fermenter?

Thanks for the responses. I probably won't worry about carbonating at all for now. One thing I guess I didn't mention is that the current gravity of the cider is pretty much 1.000 (although it is still a little cloudy). I intend to sweeten with xylitol. Is there still a risk of lees being...

I am nearly finished my secondary fermentation and am preparing to bottle. One concern I have is with the production of lees. I want my finished cider to be clear and lees free and I am wondering how I will know when there is no chance of further lees developing at the bottom of the bottle I put...

I just started a batch of cider. I tried out roughly 1 gallon in a 5 gallon pail for primary fermentation - now I'm wondering if that could be a problem? Does the level of the must need to be sufficiently high within the container it resides in or is it ok to have a gap between the top of the...

Thanks for the response Teromous. I am actually going to stop by a home brewing store to look into the equipment needed. From what I’ve been able to piece together I believe I’ll need the following: 1. Apple Juice with no preservatives (I have a source for this – although it is...

Hi, I would very much like to start making cider on my own and I was just wondering if there is anything I should worry about as far as ensuring the consistency of each batch of cider? For example, if I were to follow specific recipe, and make a few difference batches a few months apart –...