Recent content by MetalMatt408

Starting my first batch of cyser tonight. Ingredients: 1 gal of Tree Top Fresh Pressed: 3 Apple Blend 12 oz Pure Clover Honey Safale S-04 OG: 1.074 I've heated about 1/4 gal (32 oz) in a pot, brought to around 140 degrees and mixed in the honey. Letting juice/honey mixture chill...

Yes, siphon to secondary, letting your cider "age" bring out more flavor. You will only add priming sugar during bottling if you want your finished product to be carbonated.

So I want to make my own cider from scratch, but I don't have a press or anything the like. What I do have is a Vitamix. The Vitamix recipe book says to combine 1/4 cup(60ml) cool water w/ 4 (908g) med- large apples puréed in the Vitamix and then strained through cheese cloth. Adding water to...

Looks awesome, how many frozen raspberries did you use? I've got a cider with blackberries/raspberries finishing up as we speak. Color looks very similar, just not as clear.

Finally racking today after letting the cider sit on the berries for just under a week. Not too much berry taste, will use more next batch. A little less bitter than during previous racking. Going to let sit for a few weeks and then add some apple/berry extracts and see how the flavor turns out...

Bottom should have a recycling sign with the number "1" and/ or say PET on the bottom.

Go ahead and use splenda or stevia.

Amazon. I found apple raspberry and blackberry extracts with free two day shipping thanks to prime :rockin: http://www.amazon.com/gp/product/B004QXKQN8/?tag=skimlinks_replacement-20

I didnt think about this before but I didn't buy the frozen berries that come mixed in a bag in the frozen foods section, I used berries from the fruit area and then froze them for a coupe days on my own.

I've read a few times around here that freezing the berries helps release terpenes or something of the nature from the fruits. I've also read about purée and mashed fruit causing more fermentation, I think more sugar is released from purée and the like but I'm not positive. I'm hoping that...

I used about 170g of each berry, both frozen, and I'm getting very little action in the airlock and carboy. Lees are still same color as they were in primary, pre-berries, and the whole cider is gradually turning a nice raspberry color. May try a cold crash at the end of the week when...

No campden tablets yet; I'm going to let the cider sit on the berries for about a week then rack again and add campden tablets then. The cider has taken on a sweet and slightly fruity aroma already, which is what i was hoping would happen. I've had very minimal action in the airlock as well...

First batch of hard cider. Using a BBS cider kit. USING: BBS Hard Cider Kit Tree Top "Fresh pressed Honey Crisp Apple Juice" Red Star Premier Cuvée Dry Wine Yeast LD Carlson Pectic Enzyme 2week primary fermentation I just racked a 1gal batch of cider into "secondary" after exactly two weeks...

Pretty good read here: "I’ve been working the last few days on a new web project for homebrewers and one task is calculating alcohol content. You’d be surprised how many different ways there are to estimate the same value."- From the author...

Hello everyone my name is Matt and I am from Northern California. Currently hanging around the cider forums as I am making my first batch of Hard cider. I'm looking forward to soaking up all the knowledge you fine folks have to offer! Cheers!