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Yeah, there is a place that is called Gould Hill Farms in southern NH (Hopkinton) that sells raw cider without preservatives.

I got my cider last year from Honey Pot Hill Orchards in Stow and that turned out just fine. This year, because they were open today and I wanted to go today, I got it from Carlson's, which was a lot more involved -- unlike Honey Pot they made me sign a affidavit that I intended to ferment...

Summary: Cider batch sits almost a year at 1.003 SG after two weeks of fermentation with K1-V1116 wine yeast (tolerance 12%-14%). Why did fermentation stop & how can I improve? I just bottled my first batch of cider after a year of fermentation, or more specifically, two weeks of fermentation...

Software Engineer, BS Computer Engineering Carnegie Mellon 1992.

rowan, Thanks for the very useful information. Not what I wanted to hear but it's important to know. Looks like I may want to try another yeast next time. SG is 1.018 as of today (4.4%). And I thought it tasted pretty good.

Madscientist, To be honest I don't quite know how to answer your question about what kind of juice I'm using. It's raw cider, without preservatives, from an orchard (Honey Pot Hill in Stow, Mass.), there isn't much more to it than that. Is that the answer you're looking for? No clue what...

Thanks for the help, Mark. I may try pasteurizing. How do you know when the carbonation is enough, though?

Thanks for the info. I'm not sure what my intentions are for bottling. I plan to bottle. :-) I want a carbonated cider (but not by adding pure CO2, forget what this procedure is called). I think my buddy adds dextrose before bottling and I'd thinking of doing the same. Obviously adding...

I am making my first batch of cider and after one false start the fermentation is going great guns now. In fact it's going so fast, that after three days or so, I'm already halfway to my FG of 1.010 (now at ABV 2.9%). This is causing me to confront some questions I wasn't ready to answer, I...