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I used this: Yeeco 3.8 out of 5 stars**7Reviews Yeeco TY100 LM317 Linear Full-stage Voltage Regulator Volt Regulated Board Fan Speed Controller Control Switch Governor Governing It even has the pig tailed pin connections. Will need a knob. Built totally of cast off parts from old desktop PC...

Ok. Here is a question. I am planning on racking to a secondary to age. I have read sulphates at every other racking. So no sulphates this transfer. And plan on leaving it in the secondary for at least month before priming and bottling. Should I cold crash before bottling? Or will I lose too...

And here is the first pint... Yum

So I tasted today... Little undercarbed (if that's a word) but very drinkable. It is darker than I thought it would be, and is full bodied. Not too dry, and a nice hint of honey sweetness on the finish. The wife likes it, so it will not be around for long. Hope I get some decent weather I am...

I will remember that this fall. My aim was to make the simplest cider first, then adjust subsequent batches. If this turns out perfect for my pallette, fine. If not... Dr. Appelstien!

I was informed at cider pick up that I was the last to get some that day... So I got 70/30 Winesap/mix of sweet tart. The guy in the cider press room said it was the ratio he uses

Update. So I used potassium metabisulphate powder. (Suggested by my LHBS) and didn't hit it with any yeast nutrient. Pitched wlp001 and waited... And waited... And started to panic... And about 30 hours after pitching started to see some bubbles in the airlock. Now it's been bubbling away at 66f...

4gal batch of cider. Just kegged 5 gal honey brown Thinking I need something in my carboy....

I would get some tubing and connect it to the bung and fill a jug with sanitizer then stick the tube in the sanitizer. It's called a blow off tube. You should be able to go back to a reg airlock when it settles down. Or just leave the blow off in if it doesn't bother you.

Doh... I kegged it today... Washed and sanitized everything. Purged the keg with co2... And racked into the keg. Tasted delicious and can't wait till its carbed... But I forgot to get the fg. It was at 1.013 a week ago.

Well live and learn... Thanks for the drying tip. Better to smell Cider vinegar than melty plastic

So I have this igloo cooler I was going to turn into a hlt. My fermentor is full till I empty it tomorrow. So I took it to get the cider. Turns out it had a crack of some kind (brand new and never used) because 5 gal of cider is now 4 gallons and my car smells very much like apples...

As a quick update I just left The Cider House and they press apples on Saturday only. So if you are planning on going there any other day make arrangements beforehand or they will not have untreated cider

Carboys. Look them up on Facebook. They have a page. I am dropping off mine tomorrow

Bashista orchards. 6 per gallon

In western mass, and having never made any kind of cider, but partial to a semi-dry type, I am more interested in going small and simple. I have a bucket fermenter open, and a 6.5 glass carboy. I also have 3 1gal pet jugs I was thinking I could try 3 yeasts in to see what my preference is.

Single variety pressing. Thanks for the heads up I plan on having a couple of gallons ready by summer

I have an opportunity to get fresh pressed cider from just Winesap apples. Was wondering if anyone has any experience with cider from this apple. I have never made cider, and plan on just dosing it with campden tabs and using an ale yeast.

5 gallon batch 7.5 lb 2 row 2.5 lb honey malt .5 lb Chrystal 60 .5lb chocolate malt 1 lb honey (at 15 mins) 1oz perle hops at 60 mins 1wlp004 Irish ale yeast. Mash 14 quarts (3.5 gal) at 154f for 60 min 1 batch sparge 17 quarts (4.25 gal)at 186f for a 169f target 60 min boil Second all grain...

Yes my expectations were quite low. I was more concerned with the process to familiarize myself with brewing. Having better than drinkable beer is definitely a plus and has me excited to do it again.