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The flavor is more lost by the viciousness of the yeast farting and the co2 carrying out the flavor than per say letting it ferment dry. Slower the fermentation the more flavor you'll get. Couple things to do to get it to clear is chill it to around 34 degrees. Or add a fining agent (I like...

To get 9-10% ABV you need an OG of 1.07-1.075. I always add yeast nutrient as well since juice alone doesn't have everything to make the process go smoothly. I have noticed with happy yeast I don't get the Rhino Farts as long or as bad as I did when I didn't use it. I use about a tablespoon...

Citric Acid is Vitamin C. Why are you adding .4#'s of sugar? What is your OG of just the peach juice. .4# translates to roughly 5% ABV boost. I would try it without the sugar first unless you have sugarless peaches and a OG under 1.030 and maybe boost to 1.05 to 1.06. Just add the straight...

Adding fruit before a fermentation is some what of a lost cause other than helping boost the sugar content. A lot of the flavors are stripped out during fermentation. Follow the advice of J. Ferment -> Rack -> Add Fruit -> cold crash.

Have you read anything in the Mead forum?

1. You'll probably get more yeasty flavor since it does have a flavor and you aged it on the yeast cake. 2. During an active primary fermentation most-likely nothing as the CO2 would be an active barrier pushing out. During a secondary depending on time it was uncovered could have had...

Ever thought of using food grade dye? I think that would predictably hold the color a lot better than using blood orange. You can still use blood orange if you'd like but I'd suggest dye for a colored cider.

Let it ferment all the way out. Backsweeten at kegging if you going to keep it cold...

You could always make another starter from wild yeast and give it another go?

I'd suspect the apples used at the cider mill were more tart / higher acidity. Nothing wrong with your brew. Let it age, or add some apple juice concentrate then keep cold / drink / pasteurize for storage. I'd guess you fermented out below 1.000. ABV roughly between 7.5% and 9.2% depending on...

I've never used pectic enzyme. Usually I just add gelatin to fine it at the end. I figure I eat enough pectin in my daily fruit not to worry about it. Anyone who tells me my cider is hazy gets cut-off. And gelatin does a pretty good job of removing haze. As far as a recipe I'd probably do...

I love my Strawberry Kiwi Apple cider... not sure about adding mango and pineapple. Pineapple would boost the acidity level a lot it seems like... Do it and let us know how it goes!

Dry Ale Yeast

Cider is 100% fermentable. It will go down to .995 if you so desire.

Like smh said, hard to tell you exactly how much sugar you need. There several factors that go into the carbonation level. One can of concentrate seems to carb up my 5 gallon batches quite nicely. I would check to see the sugar content of the concentrate and then calculate how much you need...

Read the Pasteurization sticky.

How busy are you going to be? Only reason why I ask is because a plastic bottle will hold a lot of pressure and expand as it builds up. It will be noticeable if you notice them. Or store them cold once you get carb level you like and slow fermentation down.

I would guess your OG to be about 1.100 (depending on if you mixed your concentrate to appropriate levels). 1.100 to 1.015 is about 11.18%. Yeast is rated for 8-12%. I'd bottle now and then pasteurize.

Read the pasteurizing sticky.

Sounds amazing and delicious. 1. Acid Blend: http://www.eckraus.com/6-oz-acid-blend.html 2. They do two different things. Acid will increase tart / sourness. Tannin increases mouth-feel. 3. Depends on your preference. Start with a sample batch (1 pint) and go from there. 4. I...