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One thing could be the yeast your using. Make sure your not using a dry wine yeast or to much of it. Other things can be the tannins found in fruit. Peace

Go for the tap water. If it taste good you should be fine.

Check your ending gravity.

The yeast don't die off. Some do but they quadruple there colony. That's why you can harvest yeast.

I sweeten my hard ciders with equal. Yeast won't eat equal. I use one packet for two 12oz bottles. I think it's perfect. I have done gallons and gallons of hard cider with plenty of crappy ones so I know what works. Peace

Watch out. The old lady will start asking about cost. Lol

Good question. I think you would see off colors or mold or clumpy.

Probably your hops.

Looks good man. What didn't you like about the beer?

I would use the Nottingham and dextrose. I would only go as high as 1.056 for SG unless you are looking to get a wine taste.

Fun, Fun, Fun. If you like it a little sweeter then don't leave it fermenting longer. The yeast are just eating the sugar. You'll be brewing a lot more though. Peace

Hello, it'll be good just think about amounts so you don't do to much.

Also careful with the brown sugar. It can become to much quickly.

Hello, I wouldn't go to crazy on your first cider especially if your new to brewing. Keep it simple and how dry or wet you want it, the finish is mostly in the yeast. I like using an ale yeast or a hard cider yeast. I think when you go really high in alcohol % it taste bad. Keep it simple. Apple...

Cool Sampler. It would be great to meet up but im so busy with life. Would like to meet sometime.

You don't want splashing. That puts air in it. Run the hose to the bottom of the container your using.

Anyone here belong to mashing maniacs? There a brew club in Portland

Just cracked open and it's great no bull. Anyone interested in an easy hard cider hit me up. I've done many hard ciders with orchard cider and this one is the best. So crazy

Lol. Not enough to do that.

You'll just have to taste it when it's done fermenting. Rack it to a secondary as soon as it slows down. If its really yeasty add 16oz of prune juice to help neutralize the yeasty taste. Just a thought.