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I've found bottle aging can take care of the cider being too dry...If you plan on drinking it right away pasturizing is a good idea, but if you want just a little residual sweetness and apple fiavor I've found that to come back into my ciders after about 3-4months of bottle aging...this lets the...

+1 on the yeast. I use Red Star Champagne, or Lalvin D-47, and they come out great! Plus they both cost around a buck. Also might want to get a small bottle of idophor (iodine) sanatizing solution. Boiling to sanatize doesn't really work with plastic 5 gal jugs...You could run it through a...

In the strictest and most traditional sense, "Cider" is just fermented apple juice with nothing added, and all "cider" is "hard" (this is the oldest form, done by the french and english colonists; in this defenition, any pressed apple juice, filtered or non filtered and fresh pressed is called...

You say it's drinkable...but how drinkable? I wonder if in lieu of the sweetness now you have such a high ABV that you get really hot alcohol flavors...what are your tasting notes? I also wonder if this would be something good to do to blend with another stout, like make a gallon of this and...

You say it's drinkable...but how drinkable? I wonder if in lieu of the sweetness now you have such a high ABV that you get really hot alcohol flavors...what are your tasting notes? I also wonder if this would be something good to do to blend with another stout, like make a gallon of this and...

If you only get the cider warm enough to disolve the sugar (in a sterylised pan) than you should be fine without the pectic enzyme. You don't need to get it that hot. I'll get 1/5 of the cider I'm using just warm enough, usually below 100*F, and just stir the sugar in for a few min and it...

Agree, When I add Sorbate, I usually let it sit for two days, I'll open after day one and give it a little stir. That said, if you want it to clear, you might just want to give it a couple more weeks...the pectic enzyme will only help if you set pectins by boiling the juice. You can also give...

As was previously mentioned, there are a lot of reasons you would add diferent ammounts of sugar or any at all...my big question is not what your OG was, but WHAT YEAST ARE YOU USING? Wine yeast, special imported yeast (like english cider yeast) or just straight up beer yeast and then what kind...

If you want to lessen the sweetness but not add ABV, you could brew another batch around the same ABV dry, and then combine the two batches 50/50 to bottle.

No, I was exaderating, going blind is an urban myth. What it can do to you by concentrating the mixture (making it easier for you to consume a lot more in a signifigantly less amount of time, not realizing you're completely hammered) is give you a splitting headache and increse your chances of...

What doesn't make any sense to me is why would a distiller want to clear the product before distilling anyway. The distilling process clears any substance to a clear liquid and leaves the rest behind. The color we see in hard alcohols is from aging in toasted oak barrells. When it comes right...

I only use pectic enzyme when I've boiled fruit to add. If it's straight up cider, and you only warm it to add sugar (keeping it under 120*) I simply rack. You'd be surprised what racking can do to clear it. Do a tertiary racking, and you should end up with pretty darn clear cider, it takes a...

If you find it has a hard time clearing that may be because you probably set some pectins boiling the juice and cranberries. You can rack and add 1 teaspoon of pectic enzyme per gallon and in 2-3 weeks it will be crystal clear. this also helps you filter out the cranberry bits before you bottle.

I've had a very popular cranberry cider recipe that I love and holds residual sweetness in spite of using Red Star Champagne yeast, the catch is it takes a long time, you won't drink mine until August or September of next year, you can drink it over the summer but it'll taste like a cranberry...

I put my corks in a collandar and set that over a pot of boiling water with the pot lid over the collandar, add some salt to the boiling water to make it produce more steam, and I steam the corks for about 5 min, then just turn off the heat under the water. Then I'll just pull the corks out of...

So what probably happened is that the yeast you put in had enough active (dry yeast) strong yeast to overcome the sorbate, it just spent the first few days trying to overcome the sorbate level that was in there, and now it can really start concentrating on the sugars. Like I said, it's not...

I have added more sugar in the secondary, having disolved it in warm fresh cider; I wouldn't just pour the sugar in, I've done that with Honey and it just sat at the bottom before I stirred it up to get the yeast back in suspention. I will say that if you are looking to re-sweeten the secondary...

In short...yes...it is possible to brew with a cider that's had potasseum sorbate added...but trickey...the key is having enough active yeast to make the ammount of sorbate in there neglegable. If you're worried about it getting going, find a pint of cider or preservative free juice and get a...

You're fine, I've had the same thing happen and panicked, turned out to be one of the best batches I made that year. Justt let it sit and have faith.

I'd let it sit a little longer, maybe another week/week and a half. Letting it rest on the yeast cake is ok for a while even though the active fermentation has settled. During that active fermentation the yeast has created some off flavors that you'd taste if you were to drink it right now, if...