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Black tea for adding tannins I believe. Normally it's brewed but each recipe is different. Following

Depends on many factors - temp for one. I've had mine go down to .996 with a higher SG starting point but I added some yeast nutrient later on in fermentation and would rock the carboy once a day gently when the bubbling slowed (as per paps recommendation)

Second the above. What's your ferm temp? Use m02 yeast and it's great!!! I normally let my ciders ferment for 2-5 weeks in primary but depends on temp and other factors (like alcohol content or yeast used)

And what do we have here? Do tell!!!

Cool. Heard ec-1118 will do 20%

What I have done in the past is start fermentation with whatever yeast I have planned as soon as the juice is pressed. Works great

Have sensitivities to sulfite so prefer to clean the press well.

Any suggestions on what product to properly sanitize our Apple press and grinder. It's a combo of oak but mostly stainless steel. Prefer to not use kmeta in my cider as I'm sensitive to sulfites.

Thanks! So no honey then?

Did you add the spices or use the original recipe?

SWEET. Love it. will try soon

and what were the results of this?

Was thinking of having it look something like this...

We have a new scratter/mill and press... it and it needs some work. Press is awesome. Works like a hot dam. Scratter/mill needs some work as is being redesigned. We've added/changed the pattern of the screws (AKA blunt force trama) and that has helped being more random and it eats through...

Going to try this. If I'm not a huge ginger fan (like the flavor but more of a hint of it) - could I or should I scale back the giner? Thoughts?

FYI - Old cinnamon can absorb oils and other flavours from the environment and can put big off flavours. BIG ONES. Lost a whole 5G to bad cinnamon. If you can't remember when you bought it - buy more for your cider.

This sounds lovely. Any other Peach concentrate you have used or can recommend? Very heard to find in canada

Might just have to give this a go!

And under/unripe apples affect taste of cider and cause one heck of a haze that's hard to clear.....

Definitely try a batch to raw. Add Camden tablets. I normally only add 3 campden in 5 gallons. It seems to do great and not leave any taste. Have done five tablets but I'm sulfite sensitive. Works well. Any pasteurized ferments I've tasted vastly different than raw. Raw is by far better. By far