Recent content by Ramick2005

It is cider, I will give it a taste when I get home. My fingers are crossed.

I had my Carboys sitting in the corner uncovers but out of direct sunlight since I started the brew about 2 months ago. Should I be worried? Thanks.

I am ready to start a 5 gallon batch of fresh pressed apple cider. And I am curious if I need to pasteurize it before I start brewing. And If so what is the best method? Thanks.

So ALL yeast must be dead before I back sweeten, got it. Now just for my education why cant I carb in the bottle if I use fermentable sweeteners. I assume there is yeast in the corn sugar perhaps?

Thanks, I will try to get some potassium sorbate/metabisulfite tomorrow.

Ok, I think I'm understanding this a bit more. First question is, can I use more campden tablets instead of the potassium sorbate and potassium metabisulfite. I take it the purpose is to kill any remaining yeast before I back sweeten. Second, If I use sugar, honey or something that is...

I started with 10 gallons of fresh pressed cider and distributed that into two 6 gallon buckets. I crushed and added 5 Camden tablets to each bucket and waited 24+ hrs. I then added 2lbs of brown sugar a 1/2 can of apple concentrate and the yeast to each batch. I used Lavin D47 in one and WLP...

Hello, My name is Rye and as the title sates I love cider and am from Indiana. I just completed a cider press and decided I need to make my own stuff. Here is a link to a video of my press in action.

Started brewing had some questions and the internet brought me to you.