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Everybody is throwing around 'dose' and 'half-dose' and what not, but it's worth noting a 'dose' is dynamic based on pH. Maybe somebody else already mentioned this? Still wanted to put it out there. edit: Oh it was definitely brought up, good. I'm hopping back and forth between here and...

Worth noting that there is going to be pollution within the fruit, as well. I "rinse" my fruit anyways though. Admittedly, part of the reason I do is just to get small children feel involved. "Rinse" means you take a piece of fruit in each hand and shake it underwater for a few seconds, then...

Cider almost always ferments dry. So properly done bottle conditioning should be perfectly safe, if the cider is done with fermentation. Have patience. Cold crashing is more to clarify than anything else. Patience is fine, so is being okay with a hazy drink. Refrigeration will NOT kill the...

If you don't have a perfect seal, you might not see any airlock activity.

Here is when you get into the discussion of objectivity vs an appreciation for process/work. I don't appreciably like apple butter more than blackberry jam, but it's a whole lot more work. So when somebody gives me some homemade fruit butter-I appreciate, and am thankful for their effort. And...

cider is virtually all simple sugars. You can pretty much count on 100% attenuation unless you're deficient in nutrients*. Which is highly unlikely. You gotta really try to have something that isn't dry. In the context of cider, it'll probably go higher than ~10%, too. *or you fortify a lot.

How were the salal berries? We've tried caning them a few times but found them to prone to incest larvae to be worth it.

Maybe people think of Ed Wort's popular recipe on this forum, and not a traditional german product when they hear apfelwein?

First off, you'll need to find a conversion factor for however you're measuring the acidity. Apples have malic acid. You can dilute with water, blend with lower acid juice, or promote MLF. I think 71b eats a percentage of the present malic acid? Some yeasts do at least.

Wine/homebrew/some ag stores/orchards often rent 2 bucket grinder/presses. Orchard near me is $30/day. Source your own bags to press the pomace in, but again-those same retail establishments probably sell those too.

Definitely bulk prime. But if you're using a bucket with a spigot, the drop shouldn't be an issue. That should only matter with siphoning.

"I've seen botanists out in abandoned orchards locating the older cider trees and people rejuvenating the old orchards. " I just wish we had those over here.

That's what I used, but maybe I just need a higher torque drill.

Why not just use straight malic acid, since it is available?

Just planted them this year, but they all set a few apples. I should've culled them to focus on growth, but oh well. I'm pretty happy with their growth. Don't have any reference for years past; this is the first year I've paid attention.

The inner airlock hole wasn't the issue. It's drilling a hole big enough to fit the grommet in, but small enough the "lips" form a seal with the lid. I could've phrased it better. That was what I needed, thank you! Those lids are surprisingly hard to drill. I might get a sacrificial bucket...

RPh Guy mentions the US because mislabled honey is nearly a certainty for imports.

Picked up a few buckets from Lowe's that are full of pear juice right now. Except I need to drill a hole for the airlocks. What is the inner diamater of the grommets? I'd rather not risk ~12 gallons of perry pears to an open fermentation, y'know? It was a lot of work to pick, grind, and...

I mean, if you really want to. Let's say you get 65% yield of juice per weight. Lose ~10% by volume from racking. Water is ~8lbs/gallon. So 5 gallons is 40 lbs. You're looking at almost 70 lbs of apples to fill a carboy. That's a TON of work to quarter and trim the apples, and I guarantee...

It's worth noting that rinsing apples is definitely a best practice recommended by just about every professional, academic, or author. At least see if they float-rotten apples won't. (but good pears will always sink) edit: But pressure washing, or even scrubbing, is definitely overkill here...