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Thanks for your reply. I'll definitely consider concentrate. I'd totally forgotten that route. I was thinking the carbonation would occur as part of a secondary fermentation. Would it just go flat right upon putting it in a serving bucket?

First, thanks to all who share their experience on this forum. Although I lack the experience to contribute knowledge here online, your posts here have enabled me to contribute more fine cider to this world to share with friends than would otherwise have been. After initial successes I had a...

Money's tight and I almost skipped this year's batch, but broke down and sprung for some Tree Top Cider. Last year's local unpasteurized cider was awesome, but I simply can't do it this year. I'd like to try something new and different and have been curious about doing a long, slow, cool...

I remember seeing that same website a while back, but also haven't tried the extract yet. Probably will at some future point. Right now my recipe wishlist is already about five deep, though.

Inductor Tank: Rad. TY.

Right in front of my eyes and I missed it. Just read through most of the thread. Very good info. Thanks!

This sounds good. Can you describe the process, or link to it, of growing yeast? Thanks

Yep, Mike, it's liquid. I figure if I spend the extra dough on Wyeast smack packs, I ought to get more than one use out of 'em.

Curious if anyone pours fresh juice onto the lees to save a bit o' cash on yeast. It's something I'm considering to maximize my output, as I'd like to have cider constantly fermenting and then do the main aging in bottles. I only have a few carboys. I do understand yeast should only...

Over the past year since finding this forum I have managed to get three batches of cider under my belt, or about 18 gallons. All three batches were made with nothing more than store bought juice and yeast. My only variations were in the yeast I chose. Having recently received an antique 5...

Just talked to a seller at the farmer's market who told me about making great single variety cider from Liberty apples.

Hi, just a quick question. I got some unpasteurized cider from a local spot and will use campden tablets to make sure my chosen yeast controls the show. Don't want to gamble on whatever wild yeast happened to be floating around. That said, do I still need to sanitize the carboys before...

I'd say let it ferment out for a month before racking. That works for me and seems to be the consensus from my research on this forum and other resources. I've never had occasion to use yeast nutrient. Maybe someone else can advise you on that.

Thanks, that explains things. I'll probably wait a bit to get fresh juice in season and then give it a go.

This will be my first attempt at fermenting honey. I have done a few batches of cider, and thought it'd be fun to make a cyser. Later I'll try a true mead. I've seen more than a few mead recipes that suggest heating the honey/water mixture and skimming foam and particles off the top. Every...

Actually, after looking at some of the varieties available at farms around your area (form the 1st website) it appears there are some very nice options. I hadn't checked before due to the distance. I wonder if anyone with experience can add to this thread - Do farms press single variety cider...

This website lists a bunch of orchards: http://www.allaboutapples.com/orchard/or.htm It seems, however, that most of the farms listed sell eating apples. I have found, after a significant investment of time, two farms that have cider and heirloom variety apples nearby. Maybe you can...

Thanks for the replies. Now I'm not worried about it.

Hi, I don't want to end up with vinegar. How serious is the possibility of oxidation in a food grade plastic bucket with airlock? I planned to let it sit for about two months. Is that ill advised? If so, how long is safe in the bucket? Dang, should have just fermented primary in...

Could you clarify what you mean by an "extra" 7 days? How long was it in primary before this "extra" week?