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They're the same thing. Some people will say if you add a lot of sugar it's a wine(Despite the fact most grape wines do not have added sugar, somehow that association has been made?). Bread yeast will still probably eat all the sugar. You gotta add a LOT of sugar to end up with residual...

Have to ask. Her cousin or your cousin?

Man have I gotten some similarly terrible relationship advice from counselors in the past.

Fair enough! I wish there were columnar cider apples for similar portability reasons.

Why those three varieties? I've no opinion on Sierra Beauty; never heard of it before. Supposedly it's a self fertile all-purpose? Sounds interesting. Of the single varietals I've had of gravenstein and newtown pippin, I thought the gravenstein was a little more complex and vinous. The...

Those multi month ferments are at ambient temperature using wild yeasts, and may include MLF once spring hits, too.

I've heard a couple of pro cider makers say they add fermaid O almost all the time. Like the pharmacist says, 1118 is fast and clean, especially at a warmer temperature. If I were drinking 20 cans a day, I would probably run a larger pipeline than 10 gallons so the cider can sit and settle for...

2towns made a single varietal that's supposed to be decent.

You're probably not getting cider varieties either way, be it $4/g at walmart, $7 at trader joe's, $9 at whole foods or $13 at your local organic orchard. You're more likely to get multi purpose heirlooms at the last one, at least? Maybe? (And if you are getting genuine cider fruit, you're...

If you drink your tap water, it's probably fine. I don't think there is a consensus* on the ideal juice chemistry to that level like there is for water chemistry in beer. I don't think there's a lot of info on adding grains/non-fermentables for body in cider because that's a beer thing, not...

I wish I had gravenstein available from the store. I've had a couple nice commercial ciders from it. I've seen several commercial cideries sell a manchurian crab cider, either to improve a dessert cider or as a single varietal. Columbia and Dolgo crabs, too. If you look at the apple listings...

1-3 oz per what volume?

1-3 oz per what volume?

Keep in mind this can range a huge amount depending on climate. It can also me edited by the cidermaker with maceration and fining, to some extent. That's also a legendary cider apple of great renown, too. If it was super easy to replicate maybe it wouldn't have the reputation it does...

I've got some similarly boring batches I'm sitting on. My doctoring plan is to split one of them into smaller batches, playing with tannin, sugar, and acid I prefer. Then if there's any left, I'll mix it to suit and pasteurize. If not, I have a formula for the next batch of boring juice I...

And standard commercial orcharding practices result in high nitrogen. Just to give people a more complete picture(if they don't have his book) he also advocates fermenting at ~50* and racks several times to reduce nutrients and slow the fermentation down. Which reminds me, I need to reread...

I'm always curious about what people are fermenting when they bash 1118. I've had a number of pro cidermakers(And really serious amateurs) recommend it, but it also gets consistently gets bashed for making a tasteless, formless cider. Nobody accuses champagne of being boring. Maybe it just...

I recall reading somewhere that cider can be diluted up to 10-20% without meaningfully effecting mouthfeel and taste. I don't remember where. Maybe use pectic enzyme, a fining agent, or cold crash to get some solids out of the juice? Filter?

I had a pro cider maker say dv10 is great for showcasing acid, and thus worked well in high acid low tannin blends like some culinary apples are. They use it a lot for their "modern" ciders without cider fruit.

Cider benefits from blending. Single varietals are the exception, not the norm. If you've got the space and quantity, I'd ferment each variety separately and blend to suit. Otherwise, I'd research what varieties you have, and what type of cider apple they are. Every cider book will have...