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That actually sounds like a pretty good idea. The video for the garbage disposal was taken down but do you think it would be possible to just take a plank of wood and mash them in the bucket?

Thanks I'll give it a look over, hopefully it will help because it would be a shame to let all those apples go to waste.

Have about 50 pounds of apples that I want to use for cider but I don't have a press or any freezer room can anyone help me out with some ideas.

About three pounds chopped, in 5 gal of cider.

In Ontario we pay deposits of 10 cents per beer bottle and a little more for wine bottles. Odds are up here there is some law against selling or giving used bottles to people, but it wouldn't hurt to ask.

Does anyone have any experience using this stuff as a clarifier, I gave it a shot and added it to my cider I'm just hoping it won't throw it off in any way.

I ended up going with a cider, two gallons of pineapple juice, three gallons pressed apple juice. I couldn't find any reasonably priced honey, but I have an almost endless supply of pineapple juice so I'll give it a try next time.

Likewise, thanks for the info I'll be sure to give them a look at

I've never ventured into the mead but I suppose it could be worth a try.

Came into about two gallons of fresh squeezed pineapple juice and I want to use it to make a five gallon batch of cider. I've tried before by mixing frozen white grape concentrate to get the volume but I'd not like the end result. If anyone has any ideas let me know

Will do, thanks

Vitamin C is fine, it has never been a problem for me.

right, is the yeast nutrient only needed because of the acidity of the cranberry juice?

Sounds good, thanks for the tips Daze.

So besides the yeast and maybe a little bit of sugar would you suggest adding any thing else?

Want to make five gallons of cranberry wine from frozen concentrate. Should I use all frozen or mix it up with some bottled juice?

I recently racked a pineapple cider I had going with fresh pineapple, hoping that it will bring out more of a pineapple Taste. Any idea how long I should leave the fruit in before racking again.

Thanks, good to know it's harmless but it still makes the last few gulps not quite as enjoyable as the first. So am I to expect this every time I carb with sugar?

I recently carbed a five gallon batch of apfelwein using 3/4 cup of Corn sugar. The apfelwien carbonated fairly nicely but in every bottle there is a thin layer of yeast left over. Is this a common problem? If so How could I solve this problem for future batches.

I started brewing in late December and now I have six carboys going in the basement. Soon enough I'll have to bottle, so if there is anyone out there living in the region who knows of any places to pick up reasonably priced bottles let me know.