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Ok thanks so much! Quick question, how would I calculate the alcohol addition of the juice going from 1.020 to 1.010. I have read in some forums that a person shouldn't account for fruit and juice additions when calculating abv as there is a substantial amount of water along with the sugar in...

Hi everyone. I am relatively new to fermenting/ brewing. a couple months ago I started a 4 gallon cider fermentation and used an Omega Ale yeast. My starting gravity of the cider was 1.050 ( I used Motts). Following a couple weeks of primary fermentation I racked to secondary using four 1 gallon...

How much of the liquid yeast do you use? Is it one pack for 5 gallons?

Hi Rick, Thanks for the response! just topped off with some apple juice. Have a good weekend!

Hi everyone, is this too much headspace ? Is there some risk of oxidation? Just added tangerines today to a cider that’s been in secondary for about 4 months

Hi everyone, I recently back-sweetened a blueberry cider with maple syrup. I added the potassium metabisulfite and potassium sorbate and after used my sweetener. Everything seemed fairly normal for a couple of days however about 5 days in I have had an overfill with cider coming out of my...

Great thanks for the advice !

Ok great thanks so much!

Hi everyone! Hoping to bottle some of my cider soon. My question is do I need to use a bottling bucket? I plan to bottle some uncarbonated back-sweetened cider. Could I just auto-siphon directly from the secondary fermentor to my individual bottles and cut out the bottling bucket? Also just...

I have several ciders in secondary, been there for a couple months. Throughout that time I have sampled my ciders to monitor the taste. I do this my getting a sanitized straw and taking a small amount of cider out to put in a glass to taste. I then immediately cover the cider back up with a plug...

I read that to backsweeten a cider you should add potassium metabisulfite wait for 12 hours, add potassium sorbate wait for 48 hrs than add the sugars. My question is if I added the potassium metibisulfite do I have to add the sorbate after 12 hrs or can I wait maybe weeks or months before...

awesome thank you guys!

Hi everyone, I recently made a hard cider and racked into secondary. I realized that I had a significant amount of headspace so to reduce the chance of oxidation I added a mixture of pineapple concentrate and water to fill the space. Soon after I got some minor fermentation activity with a good...

Hi everyone, I just started my very first batch of Cider. I used a large 6.5 gallon Northern Brewer fermentation bucket for a small 1 gallon cider batch. My question is because there is so much headspace for my cider, about 5.5 Gallons of headspace, will the cider be negatively affected by...

Thank you for all the answers! Why would someone need to have the HLT heated up if the water would just be heated through the RIMS? I get that for a HERMS system the mash water is the same temperature as the HLT water but for a RIMS system doesn’t the RIMS element make heating water in the HLT...

Hi everyone. I am trying to understand how RIMS works. I get that its a recirculating three vessel system but I dont understand why someone would need a RIMS to heat the wort. Couldn't you just use an element to directly heat the mash tun and another element to directly heat the boil kettle...

This may seem as a rather novice question but what is the difference between the 2v brewing panel vs the 3 v brewing panel. If someone can buy the mash tun separately for the 2 v system what differentiates the two controls?

Also when should I backsweeten? Should I add the sulfates to my primary fermentation bucket after fermentation has completed/ reached 1.000, wait 24 hrs for the chemicals to kick in then add the sweetener to the primary fermentation or after the 24 hrs is elapsed transfer to secondary carboy...

I am curious as to how long cider and mead need to ferment in primary and then secondary. I know for cider it’s generally accepted to get a fg of around1.000. After that reading should I transfer to secondary and then for how long? Something else I was wondering is if I wanted a sweeter cider...

Ok sounds good! Another question I had was about Camden tablets. I’ve read that if someone were to use unpasteurized apple juice it’s a good idea to throw in a campden tablet prior to fermentation to kill wild/ unwanted yeast strains. I’ve also heard that campden tablets are used to backsweeten...