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Thank you very much. I sure like this forum and all the help I’ve received. Thank you all.

Thank you very much for the info and also for your rapid response! Great info in the referenced article.

I’ve made a lot of wine in my time and cider too but I’ve never been much interested in brewing beer, but looking into this process I have to ask the dumb question, so here goes.... Why is it necessary to boil the wort for a whole hour if you’re using DME or LME? Thanks in advance for any input.

Wishing all home brewers the best and healthiest year for 2019. Whatever your preferred beverage may be....... CHEERS!

Latest batch with sparkle.

The apples used were either Fuji or Honeycrisp. I'm not sure which ones they were crushing when I got the cider. The cider came from a local orchard here in Michigan.

Nate - I understand the carbonation drops thing but I guess my previous post wasn't clear. I took bottles of cider out of the case that were already carbonated and chilled them in the fridge. They don't sparkle. The rest of the batch if left at room temperature does. I haven't tried letting the...

Quick question here on cider in general: My latest batch is great tasting and carbonation is great. I used one carbonation drop per 12 oz bottle. However; if I chill the cider in the bottle, I have no carbonation whatsoever. At room temp, it sparkles like fine champagne. Whassup with that?

Here’s the full breakdown: In 3 gallons of raw cider, I added enough sugar to bring the OG to 1.065. I used EC-1118 yeast, 4 1/2 tsp acid blend, 1 1/2 tsp pectin enzyme, 3/4 tsp grape tannin, 3 tsp of yeast nutrient, and 3 crushed campden tablets. I also dissolved 1 1/2 tsp of bentonite in warm...

Apple cider from a local orchard. It’s a little bit tart but very smooth. Approx. 8.5% ABV. I tried to upload a short video showing the sparkle and clarity, but the file is too big. (15 second video)

Welcome! Cheers!

Why not just buy a one gallon kit from say, Brewer’s Best?