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Notthingham. I use it on most ciders. It is clean and adds little of its own flavors, so in this case the pineapple can shine through.

I ferment in a 2 gal bucket. This last time I used two 96oz bottles of apple juice, two 12oz cans of FAJC, and two chopped and frozen/dethawed pineapple. The result was just short of 2 gal of cider. If your fermenter is big enough to hold a full 2 gal of juice, you will end up with more than...

I try to use Old orchard, but sometimes I use the store brand. Haven't noticed a difference on any cider I make.

Sorry to resurrect a dead thread, but I had too I just made another batch of this pineapple cider with 2 fresh pineapples. I just bottled it up and it already tastes amazing! So much pineapple taste while "green"! No off taste at all. The only difference this time was I used a full 2...

I am a huge blackcurrant fan, so I did a cider with Ridena a few years ago. It was not really that good. Too acidic by far. I might could have used some acid reducing crystals, but I just decided to stay away from Ribena in brewing for now.

I don't age my ciders very long. I usually drink them after 1-2 months in the bottle. The most I have waited was 4 or 5 months, and it was fine. Maybe better, maybe not. I know some people swear by long aging, but I just don't think its neccesary with cider.

Check the FG a couple of times over a week or so. If it is stable, it is ready to bottle as a still. You can age it in the fridge if you want. But I put mine in the shed.

By waiting a few days to add the pineapple I accomplish a few things: 1) the most vigourous ferment is done, so I don't lose as much of the aromatics from the pineapple when it starts fermenting 2) there is already some alcohol in there when I add the pineapple, just in case it has any little...

I start with 2 fresh pineapples. Then I cut into chunks and freeze them. While that is freezing I start a batch of apple juice fermenting in my 2 gal bucket. After a couple of days I thaw the pineapple chunks and place them in a fermenting bag, weighted down into the bucket. Then I let it...

I only use the berries I grow, and I have never had any luck with strawberries. Of course I don't grow the pineapples , but you know what I mean.

I popped open a dark graff last night that I bottled about 3 months ago. It was really good. Made with Briess special dark DME, FAJC, and 8oz of steeped crystal 60L grains. It was around 8-8.5%. I think I have one more litter swing top in the shed. I need to make that one again, but hide it...

Yes. calculate how much FAJC you are going to add, subtract that from 1 gal, then make your wort. Then add the FAJC. I guess you could add it later, like fruit in a secondary fermentation, but I have never tried that.

There are several ways. There is a whole long thread about it. However, the simplest way I know if is to make up just short of a gal of wort using whatever DME. I like sparkling Amber. Then add 1 or 2 cans of FAJC into it. 1 can will give you about 6.5%, 2 will give you 7.5% and more apple...

I just bottled one made with rye and malt. Can't wait to see how it tastes in 3-4 weeks.

I have tired: Blackberry Raspberry Blueberry Muscadine raisin/fig Pineapple Pineapple was by far the best. I am starting another batch this weekend. Raisin/fig was probably second. I love all the berries, but they don't seem to make good additions to cider. Better off making wine. A low ABV...

I am doing a yeast capture off of my blackberries right now. The must is blackberry juice and sugar water, about 1.050. It is going great. I've done wild ferments for a number of wines and all were great. But I want to try this on some gruit, so I am hoping my blackberry yeast starter will do...

Well, I decided to bottle. I know it was probably too soon, but I needed to get it done. Its hard to tell what the final taste will be right now since the gruit is so green, but it is definitively funky. Not so much what I would call sour, more of earthy or cheesy thing going on. If it was...

A question about the 1gal I added a little kefir to. How long should I allow it to sour before bottling? Is 1 month long enough?

Thanks for the article, I just found it last night. As for the acid, I will probably use some acid reducing crystals after fermentation is compete.

I have not tried pasturization, and am not wanting to try. I do bottle carb most of my brews. I will probably carb half and backsweeten half to see which way I like it better. As a fruit cider, or as a low ABV semi-sweet wine