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Yup, don;t throw out what might be good apple cider vinegar.

My big deal with using aluminum bottles is that I wouldn't want to drink what is originally packaged in them. :-/

Some nice english ale yeast strains would make a tasty cider. You can also back sweeten if you want. Personally, I would be very interested in a belgian strain, at least experimentally because the cider might not turn out as good as i would hope.

a white film? Odd... Maybe use a wine thief and taste the cider under the white film? Some infections aren't necessarily a bad thing in some beer styles at least. Then again Yooper is far more knowledgeable than I am, so I would go with her on this.

I just found this, which may be of some help to some people. http://homebrew.stackexchange.com/questions/5428/is-it-possible-to-estimate-og-from-nutritional-information

I am mostly trying to figure out an estimated OG after the fact. However, all of the calculators that i can find are for beer as opposed to cider. They all want to know how much malt i am adding.

Compared to the cost of buying bottles, I would think it would be much cheaper. Granted a unit is far higher than the price point that most home brewers are looking to come in at, but it seems like a much cheaper option for anyone looking to go pro.

I have heard of a few blind taste tests with the new type of cans, mostly over on Basic Brewing Radio, and supposedly with the new cans a canned beer is indistinguishable from a bottled one. And if you haven't had it, and of the beers out of Oskar Blues are great, and they can everything...

Welcome from Milwaukee! Now that we can once again transport home brew outside of the home legally in WI we should set up some trades with other home brewers in the state.

I agree with moto. My first batch of cider was pretty much, transfer the cider into a sanitized carboy, add a little sugar, add some Nottingham yeast, shake to aerate, and put on a stopper and airlock. I added a little yeast nutrient the next day at the recommendation of the staff at Northern...

Any idea how to input a cider recipe into BeerSmith 2? I am looking at my copy and can't find apple juice in it anywhere. Any help would be greatly appreciated.

Pasteurizing prior to bottling? Interesting. Does pasteurizing prior to bottling cause a higher SRM? Seems like the sugars might caramelize a little.

Yeah, its pretty frickin awesome! IMHO, canning is a better way to go than bottles, at least on a commercial scale.

Just sent out an e-mail to try to get a quote on the manual canning system. If anyone is interested, I will post the price on here after I get it.

Thanks Revvy, you beat me to it :) I should have just refreshed..

I think I just found it, if anyone is interested: http://www.cask.com/main/index.php?page_id=152

I know that commercial canning lines are damned expensive and require a minimum run far larger than a home brewer often does. However, I noticed this video for a brew shop in Australia: Does anyone have any idea what machine that is that they are using to can beers one at a time?

Atomic Fireball cider sounds awesome! I will have to try that with my next batch.

Oh, and I am fermenting with Nottingham yeast, and some wine nutrients.

Unfortunately I didn't get the OG, so I am going to have to try to figure it out based upon ingredients. I am going to take the TG though, just to make sure I won't have any bottle bombs. Not sure if I should go for a still cider or a sparkling one, but I suppose I will decide that at bottling.