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i can't understand how something which is regulating so much pressure and has three controls and two dials would be so difficult to find a manual for...

these responses are somewhat informative but what i'm looking for is a step by step thing..like: a) hook up regulator to tank b) turn shutoff to off position c) take a bath d) eat some lunch you know.. that kind of thing

can somebody explain, in detail how to use a regulator? i have this regulator, it's got a big knob on the front, a safety release valve, and a shutoff valve on the output end. i pretty much understand what the knobs all do, but it is my understanding that i need to go about turning these knobs...

from my experience, it's a good idea to oxygenate cider at the very start of fermentation. the oxygen helps get the yeast going and is very quickly removed after fermentation begins. if you don't oxygenate that's fine but i've never met another cyder maker who doesn't.

well i've bottled cyser (cyder w/honey) during the very tail end of fermentation quite a few times and successfully achieved a bottled conditioned, carbonated drink which was still sweet... and i've never had a bottle bomb. that being said, i'm sure i've come close because sometimes the bottles...

thats what i thought. i strongly encourage the addition of honey if it's acceptable. it will most assuredly produce a sweet cyder which can be left to fully ferment and will totally knock you on your you know what.

well i don't see anything in the original post about stopping fermentation early. if the original liquor contains enough sugar you can certainly make a "real sweet cider" which is completely finished... right?

try racking it and just wait for it to clear. when it does, it's done. if you already used yeast nutrient and it's having fermentation problems then could you possibly be dealing with some chemical or additive to the initial liquor that's hurting the yeast? did you use store bought apple...

hello all.. posted this in the cyder forum and someone suggested reposting it here... i recently purchased the equipment needed to embark on the road to kegging & force carbonating my cyder and i have a couple questions i'm hoping some of you more experienced than i can help me on: a)...

so what happens if you without the beer gun? will it keep any of the carbonation? could i possibly compensate by slightly overcarbonating before bottling?

if you wait for the fermentation to finish and then prime you won't have bottle bombs. you can also avoid this if you bottle early and use a hydrometer.

just add about 1.5 - 2 quarts of honey to 5 gallons of cider. i've made many batches with that ratio and they turned out strong, sweet and bubbly. honey ferments slower than apple juice and with this kind of ratio you will certainly have unfermented sugars due to the high alcohol content...

did you taste it? has it cleared at all?

a) so does anyone have any input about the effect of storing a carbonated batch? does this change the aging process in some way? b) if i carbonate, then allow it to warm up, can i serve it at room temp or do i need to chill it again before serving? i rather enjoy warm cyder so hope that...

i understand... but i got that experience without a hydrometer. again, i agree that it does provide useful information and it certainly won't hurt your batch. but if you just patiently wait for the cyder to clear you don't have to worry about that. if you really want to bottle an early cyder...

i've made cyder about 20 times over the last 8 years or so and i'll share with you my technique, which pretty much goes against everything most other cyder makers will tell you: i strongly advocate wild yeast, especially apple acclimated strains. this promotes bio-diversity, a unique...

i recently purchased the equipment needed to embark on the road to kegging & force carbonating my cyder and i have a couple questions i'm hoping some of you more experienced than i can help me on: a) after cyder has been force carbonated can it be stored and/or aged indefinitely as in the...