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Sweet an fizzy in a bottle. Yep hard to do. Nope time will not kill yeast. My cider sits all winter and has a nice carb in 3 short days. Sounds like you've already done your homework. Do you have the 3rd edition of her book? I've read the first 2 many a time and don't remember that.

Still or sparking? That's what we need to know.

Since your on the east coast I would start looking for orchards near you to visit this fall. while a good drink can be made from the store, it will never compare to what you can make using local, fresh pressed, properly blended juice. I can tell you have a good attitude about this by keeping...

Are you drinking it still? You could backsweeten with concentrate or cold crash to keep some flavor and sweetness. If your drinking it dry you might want to find some tannins that you like. IMHO that would be the simplest steps towards improving your recipe.

6 months for my cider and still carbed very fast.

Read kevins sticky. He cold crashes active fermentations and kegs with no additives. Since your yeast is already half asleep I see no reason why you can't backsweeten and do the same.

+1 on the juice and yeast. Yeasts really have there own personalities, try a different one next time. I use wl775 and I drink the sediment because its so good.

I would think about cold crashing before racking off to your keg. Done correctly and with the right yeast there is no need for the sorbate. Sorbates work best in conjunction with sulphites but both can leave a taste in your cider.

Their must have been fake sugar in that juicy juice. One can of concentrate will carbonate a 5 gallon batch very well and remembering of the top if my head one can for about 3.5 gallons is about the safe upper limit.

Well that's about the best arguments I've heard for better bottles. I still couldn't bear the thought of leaving mine in anything but glass for 6 months.

Depends on the crab. I've seen them all. I look for ones that are bitter and dry tasting without any sour notes. That's the bitter your looking for. I tend to think of things a little different when collecting apples. I place them in desert, cooking, sour and crab categories. I view crabs as an...

That's what I got for numbers. 24*24 cheeses, 28*28 slats and a 32*32 collection tray. It will still easily wheel through a common doorway which will also determine how tall it is.

Dp

I hear you there, I pressed 70 gallons 2-3 gallons at a time last yer and its more work than I care to do on my time off. Designing it for a 75psi max would give me ~10 times the volume or more depending on its final height. Being a man that depends on his tools for a living, I wouldn't run it...

That's exactly what I'm looking for. Based on those numbers the footprint might get a little smaller. I also overlook that last little bit of when I'm in full swing pressing mode but also take advantage of an overnight pressing as often as I can. The extra pint to quart in the morning from my...

Since building a good grinder my press has been the weak link in my pressing operation. It works good but just isn't capable of the volume I desire. It's time to build a big one. I'm going to use a 20 ton bottle jack and want to make full use of it. Unfortunately I've found almost no info on the...

Keep an open mind if your not happy with the results. Understand that unlike beer, award winning cider cannot be made from off the shelf ingredients or by following a recipe. Get yourself some real juice this fall. Keep reading. Unlike beer where most of the science is pretty clear cut, there...

Yes they are the most consistant but just because motts is better than treetop today doesn't mean the same is going to be true 3 months from now. I know I've checked it out. I still use frozen concentrate to prime.

Read Pappers sticky on pasteurization, if your comfortable with AG you should be able to do this.

It wasn't just the cider but it really didn't help either. Ya I would have left her long ago but kids complicate things. Oh well, I get to build a bigger press this summer and add 4 15 gallon carboys or more to my collection and not have to worry about feeling guilty. I'm going for broke this...