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Thank you sir. Unfortunately I just took a sample today and liked the taste a lot. My roommates thought that it was very apple-y and dry. They didn't like it. Considering I used a champagne yeast that is exactly what I was hoping for. Anyway, there is a local cider competition the end of next...

I'm new to the forum. Been brewing for years. One of the new roommates I'm currently living with has celiac disease so I delved into making cider as an inexpensive and quick way to convert my operation towards gluten free alcoholic bliss. At the moment I have 2 gal of some premium organic flash...

I don't know where you are moving to. It could very well be a huge blessing. The mineral content of your water should naturally go up. I don't know exactly how that will affect your brewing. If I were you I would do some research on old breweries that use well water and also talk to any...

Also I didn't add any priming sugar....

Belgian bottles with plastic corks/ wires

Took a gravity reading and it was already at 1.012 I bottled a couple and let the rest sit till Friday taste is very strong apples without any sweetness.

The best film of the century

The Omen. I was named after Damien Thorn

Really important if you don't have health insurance.

Let's try this one more again. 2 1/gal solana gold autumn harvest flash pasteurized apple cider 1 packet lalvin ec -1118 champagne yeast pitched into 2oz 105*F sterilized water for ten min. O.G. 1.054 Saw first activity after 17 hours. That was on 2011/12/30. I'm taking another gravity...

No added sugars is the way to go.

Find something that doesn't have anything at all added. Sometimes they even add vitamin c (ascorbic acid) which can throw off the flavor.

I started fermenting some hard cider just before new years. Here is what I used: 2 gal Solana Gold Autumn Harvest flash pasteurized apple cider 1 lalvin ec 1118 champagne yeast pitched into 2 oz 105*F sterile water for ten min O.G. 1.054 fermenting at 60*F. Yeast activity was noticed...