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yes it might not suit what you are doing but i would be interested to know how it finishes your way. i guess im changing the juice to match the yeast,, kinda different than what you have done, to tell you the truth if i didnt have access to all the different types of crabs i would probably not...

you should be allright at 4 although it is a little high, i would correct it myself because problems start at 4.2. the correct ph for starting cider is 3.2-3.8

ive used White Labs WLP775 English Cider Yeast for two years running and i could tell by taste if everything is going good. i think im going to take a "lets see what happens" and then order some if anything goes wrong. its not like im going to do 70 gallons in a day. in 2 weeks i should have...

so i still have 2 cases of cider from last year and i super pleased with the way it came out. the only thing i really need to do this years batch is yeast. out of 20 cases i have not had one sick bottle. from my thinking, a six pack of dregs should be adequate to make a one gallon starter. 70...

im not sure how it happens but macs seem to have no flavor and a good nose when fermented dry. seems that way with most apples for me but i have access to no true cider apples. if i was you i would spend a lot of time hunting for crab apples - they are truly made for blending with cider in my...

I wish. i could really have fun that. allthough it took 16 hours for three men to press 70 gallons last year, it was to much work for one day, id have to build a bigger press.

well im not going to do the math for you but regular apple juice runs about 4.5% in my experience. adding sugars to bump up the gravity will make it taste less like cider the higher you go so think about using concentrate if you want to make it more potent. do you have and know how to use a...

Hello, ive actually been reading these boards for several years and now i feel i know enough to contribute instead of asking a bunch of newb questions, so ive decided to join. i decided to put my introduction here since this is the only place ill look or post. i started brewing beer...

It depends on your yeast. I skip the secondary all together and let it sit on the cake for 6 months, its much less work less chance for infection, and the cake itself tastes great.

I agree totally with this statement. do you have access to juice?

I always use white labs cider yeast and last year with a new baby my house was very warm, probably around 75, cant say that it was much different tasting than the year before at 64. this is the only kind of yeast that i have used and it screams apples in the finished product. if i had to use...