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Sounds interesting...looking forward to future updates. And congrats on the upcoming wedding.

I also learn something today. I pick up something new every day it seems like. Love this forum.......

Try USM's recipe. It's like drink a carmel apple pie. You'll want to get a couple scoops of french vanilla ice cream to go with it. Got a second batch going with Nottinghams. It's been 2 weeks in the primary and still going good. I'm very eager to backsweeten and try it but I'll resist and let...

Wouldn't a hard cider fall under the same laws as wine, beer and/or any other product that contains alcohol? Kewlio250, you need to talk to a lawyer for both concerns. I know nothing about the law but I do know if someone used a product of mine to make their product I'd wanna know and I might...

Not enough info....When you added the sorbate and sulfides what was the SG? How big is the batch? Also what was the starting SG (OG)? Out of curiosity how and why did you come up with the 1.025 number? I'm fairly new at this myself and was wondering. Does it have to be to scientific and...

Apple concentrate will work very nicely. Any fermentable sugar will work. My first batch I had a OG of 1.062 and a FG of 1.008 when I bottled. I back sweetened with apple concentrate and carmel syrup made from brown sugar. I bottled (in beer bottles) and let it sit for 7 days. I Popped the cap...

Atomic fireballs......very interesting.

I also was curious why you pitched Montrachet after it was in the secondary?

Try getting it in a warmer place. If I remember Notties recommended fermentation temp range is 57F-70F. Try to get it between 60F-65F at least. I started another batch this past weekend and pitched Nottie this time around. It started up within half hour. By the next morning the air lock was...

Beersmith will work and you could try StrangeBrew also. Beersmith costs but for me it's a nicer program. Don't think there is a cider specific program out there... at least I couldn't find one.

NO..PLEASE DON'T LET IT STOP.....I still have a couple bottles to drink....BBBRRPP....

ezbonzo01, How you doing on your first batch? Took a few bottles of both carbed and still to the family Easter get together and it went over big. The consensus was in favor of the still version. Getting a delayed start on my second batch. Will start this weekend keeping everything the same...

You can use plain sugar (cane sugar). Make sure it is dissolved in the juice. Check the SG as you add. I use corn sugar myself. Not sure how the cane sugar will affect the final taste. Some use frozen concentrate to boost up the starting fermentables also.

Update...popped open a bottle of the carb'd version tonight the carb level is perfect so I'll pasteurize. If anyone is looking for a good cider recipe I highly recommend this one. Folks this stuff is absolutely awesome. USMike you have a superb recipe. I poured this first carb'd bottle over a...

Check this thread out. Cut all your ingredients in half. Just bottled a 2.5 gal batch last Sunday. Very tasty. https://www.homebrewtalk.com/f32/caramel-apple-hard-cider-292770/

Will do...I think I'll start another batch in the mean time. I'm thinking I'll change one thing. I'll use an ale yeast and be patient with fermentation.

Here's an update on my latest batch. I checked SG last Thursday, it was almost there at 1.014. Went ahead and racked to the secondary. It was still somewhat cloudy. Checked SG on Sunday at it was down to 1.006 so decided to bottle. Tasted pretty good before back sweetening. Half of the batch...

Thanks Mike...I'll check SG this weekend. The Montrachet is really getting after it judging from the air lock. Looking for an SG of 1.010, started at 1.074. That would be awesome if I could get it into the secondary this weekend. A big thanks for the recipe.

Made Edworts Aplewien for my first cider. It's been bottled for about 3 weeks now. Early sampling, it seems a little vinegary and it's dry. Not my cup of tea if you will so USMikes recipe sounded more to my liking. Started a 2.5 gal batch 4 days ago. I used Red Star Montrachet yeast. The yeast...