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Unpasturized cider is only good if you want to make really good cider. Lol but seriously, couple tablets, fill fermenters full and you will be ok. Wild yeast shouldn't be a problem. Remember, original ciders used wild yeast. Definitely give raw cider another chance. Its worth it.

10 trad. 10 apfel 5 cys 10 jack 2836.5+35= 2871.5

Ill4delpd, what yeast did you use and did u do a warm or cool primary? Working on a dry super bubbly champaign cider.

Glad to hear your drink turned out well. As far as heating goes i think you should save some of your current cyser and do a identical batch minus the boiling. Compare the results and report. Oh and your mead will improve 5 fold after a year. Post a pic of your finished product! I wana see it

The tastiest wine on the planet is the one you make and care for yourself!!

Yep plenty of sugar. I added 8 lbs of sugar to 20 gallons. Ended up about 6.5%. No back sweetening or pasteurization. As far as chemicals, we keep it simple. Tablets and nothing else. Once before primary and once before bottling. I am still baffled at how fast it gets drank up. Cheap booze...

A 55 gallon drum will produce about 40 or 45 gallons of cider and a bunch of lees. I have made cider in uncontrolled temps and will work but much slower than a constant temp. Doing this however is exactly how cider was made in colonial new england. I will say that a cooler and slower fermented...

Hey all, Grizz here. This is a great forum. I have been making cider since i was 18 and am now 26. We do backyard batches that are unrivaled!! Thanks to living in NH and an abundance of free true northeast cider apples. Cider apples are small, sweet, sour, tart and makes a very complex and...