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Another technique is to take about three feet of sanitized hose that fits in the stopper (like the kind you would get for your siphon), and run that down and coil it in the bottom of a small bucket or dog food dish or Mason Jar filled with sanitizer. This is called a "Blow off tube" in most...

Well you'll need to clean out the bubbler. You probably didn't leave enough head room at the top of the jug...as brewers we tend to take for granted what newbies don't know...when you do the initial fermentation you want to fill the jug to just where it starts to taper in and not up to the top...

The vodka will be fine, try to store it in a place where the temperature doesn't fluctuate much, and is around 66-70*F, like your basement or a room near the middle of the house away from sunlight. Some people will cut a hole in the bottom of a paper grocery bag and slide that over the carboy...

Some good things to post would be what kind of yeast you bought (there are many kinds) and what kind of cider you like if you've tried any before. This recipe will be a dry cider, and many others here will suggest you back-sweeten more and pasteurize the bottles when they're ready, but as it's...

The amount of sugar varies depending on the recipe, what kind of yeast you're using and what kind of cider you want. Since it's your first time, I'd say use two or three cups of sugar...take a 1/2 gallon of apple juice and warm it up on the stove in a sanitized pot just warm enough to dissolve...

Actually if it starts off slow, once it gets going it picks up in pace, just like in your fermenter. The yeast cells will multiply with something new to eat.

I've been to Bellwether. Had a friend from Ithaca who got married there and we toured a few winery's and your place. Good cider. Do you guys add sugar to make the apple wine or reduce the juice to a higher concentrate to up the OG?

I used to rack without another fermenter. You can siphon into your sanitized bottling bucket and wash out the fermenter, than siphon back into the original fermenter and top off with a little more fresh juice. Works like a charm. You'd be surprised by how well racking will clear it. If...

It's true, the only way is to open and check once in a while. If you keep it at a reasonable temperature (70* or there about) you probably don't need to check until at least 10-14 days. But don't be disapointed if it's still kind of flat at that point...I've had ciders that were 6-8 weeks...

Thanks, that was what I was thinking. I think I'll just stick with my original game plan of using the 04. I'll just get a starter going a few days before, thanks!

So I have a summer ale I cooked up yesterday going with US-05. In a few weeks I plan on racking it and doing a stout in the same primary fermenter. The summer brew has lemon and lime zest as well as lemongrass, and is a wheat beer. what I'm wondering is if I should rack that to the...

My general priming that has always given cider a good carb is 1/2 teaspoon of white sugar per 12 oz bottle and a heaping teaspoon for a 750 mL bottle. That's always given me a decent carb and never blown a bottle up...and yes, it often take a month to a month and a half to be good and fizzy...

But hey, if you like it the way it is now...drink it all now...just know in a month it will be very different.

For stronger ciders like 12%, the longer you can stand letting it sit in bulk the better, mine are usually not even in the bottle for six months. There is a couple rackings involved though. I usually rack to 2ndary after 5-6 weeks, then let it sit for 3 months and rack again, let sit for...

I usually top off the carboy with more fresh cider when I rack to the secondary. Fermentation will pick up again fermenting off the sugar added by the fresh juice. You could just add more now, but you're going to loose some headroom racking anyway, so just wait till fermentation has slowed to...

I go strong and do both kinds, sparkling and still. It all depends on what I'm brewing. I like a dry sparkling around 14%, I also do still ciders if I'm adding fresh fruit to the brew, or if I go so strong it's not possible to carbonate it. I keep my cysers still, I did a cinnamonn clove...

I don't know how you did it, but you did it...thanks upstate! When i tried posting it just came up *******************.com, I guess home brew talk has a grudge against home brew chatter... :)

Mine is 14-15%ish, and I prime with 1/2 teaspoon of sugar per 12 oz. bottle or a heaping teaspoon per 750mL bottle...that's for a dry, champagne like cider. If you want it sweet and pasturize at that strength, I'd say try 3 teaspoons, and pasturize when they're carbed to you liking. Recipe...

Here's a good site, I've looked into these and conical fermentors, and I think if I were to spend the money I'd just rather get a connical: Here's the barrell site: http://www.globalindustrial.com/g/material-handling/drum-barrel/drums-pails/closed-open-head-plastic-drums Here's the conical...

If you like it, do it...if you don't like it, than search for something else. Sounds like you like it, so keep it up.