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The blend is done fermenting, and it turned out really nice. The new must I used for blending was the same SG as the original batch (using FAJC). The result is a slightly sour, very appley cider. I have already bottled up one gal. But the other is so nice I just threw the jug in the fridge and...

Not sure, but many people age ciders for 1 year. I would not age a cider too much longer than that, unless it was high ABV, say at least 10%, but then its really a apple wine.

Safale 5 is good, I prefer Nottingham. Both are very "clean" tasting yeasts, i.e. they do not impart much flavor of their own. I don't think there is any noticable taste to either of them. Some beer yeasts have strong flavors, and are used specifically for that purpose. So probably avoid...

Did not rack at all. Not sure what happened. But oh well, its drinkable now, and will be better after I blend it. I kind of like the sour, but not too much. And of course the worst things is the vinegar production robs me of some ABV :no:

I have made many gallons similar to that, the difference being I add one can of FAJC per gal to raise the ABV and give it a bit more residual apple taste. But still very easy.

what is the recipe exactly?

I kept the jug full to the very top, so I don't know where the O2 was from. The only thing I wonder is I juiced some crab apples to "spice up" regular store bought juice. I hit that with Campden before using it, but maybe I did not wait the full 24 hrs? I was busy and pushed for time on that...

I started a 1 gal batch of graff 2 weeks ago. I tasted last night and it has a slight vinegar taste to it. I like sours, so its drinkable, but I would prefer less vinegar. On a whim I hit it with Campden and started another plan cider batch. My plan is to give the Campden 36 hours, then blend...

better the juice, better the resulting cider. So use the best juice you can reasonably afford.

ferment it hot, up around 80F, that should add some speed

Its just a 1 gal batch, so I can't go more than one route with it. I think I am going to add 1 qt of new fermentables and see how that goes. I will keep you informed.

Personally I have found that apple juice is a better canvas, than honey, on which to play with different fruits and flavors. I have tried 2 or 3 different meads, none were great. But I have had lots of success playing flavors into cider. I've used blueberry, blackberry, raspberry, malt...

I made a 1 gal dark graff with Heather tips and mugwort to balance the sweetness of lots of dark malt. SG of 1.070. Its been in the primary 1 month now. But the result has too much of the gruuit taste. I know it will fade some with age. But I am thinking about pulling off a qt and replace it...

her I've used all of the following, and sometimes mixed: wormwood (use very sparingly) heather tips sweet gale mugwort I started with an herbal tea blend made by a small town herbalist. It is good, but I don't know how to get any more without a long drive, so I started trying other things. I...

If possible, cold crash (under 40F) for 2-3 days, then rack if needed. But often cold crashing is all you need for a reasonably clear cider.

And since I am only making 1 gal, I would rather ferment all as one, to see how the elements play together. I am not a hops guy, I really don't like them. Or at least I don't like them enough to use in my own homebrews. So I make Guits, using herbs and botanicals as bittering agents rather than...

Graff is becoming my favorite drink. But I also enjoy a good rye once it has aged a bit. So has anyone done a rye graff? I am thinking about 1 gal batch: 1 lb of Briess rye LME 2 cans FAJC (should yield about 1.065 OG) Nottingham yeast heather tips Sweet gale (maybe) Any suggestions, comments?

Brilliant idea both of you. I will add the juice post jack. Not sure when I will have time to start this, but hopefully in the next week or so. Thanks for your help!

I've been browsing the forum reading about making applejack. Sounds pretty straight forward. I have an idea that I want to run by everyone for input. Start with 1 gal batch of cider. Real simple. Juice + 2 cans FAJC + Nottingham yeast Let ferment to finish. cold crash and rack add 1 cup...

My go to recipe for 1 gal of cider is: 1 can FAJC apple juice to top up to 1 gal Nottinham yeast handful of chopped raisns Shake real well, then slap on airlock and let her go. When finished it is best to bottle and age for 1-2 months, but it is quite tasty straight away. Better yet, make 3...