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I start out with a pound per gallon, often add more when I rack, some batches have ended up 1.5 lbs per galon of juice. This does make what purist brewers call "apple wine" rather than traditional "hard cider". I just call it hard cider and don't care what people think. It generates a wine...

If you're racking to a secondary just be sure primarry is pretty well done, because if it isn't, and just slowing down, racking will instantly slow it quite a bit, and it will seem as if it's done for a month or more before it starts to pick up again, that means you may bottle and prime while...

Dry cider champagne on the left 6 Gal, Cran Ras Cider in the middle (Not cran juice mix) 5 Gal, Semi-sweet cyser on the right 6.5 Gal This was from last year, I wait until the first frost to get my cider, ups the OG by quite a bit, by November it's like candy.

Midwest Supplies is where I get my stuff now, they're pretty much the cheapest around. Glad to see another Mainer here. I'm down in Windham. Welcome to the forrum!

This was basically my point! When I first started brewing, the process of cider was the easiest to follow. Cider, yeast, sugar = hard cider...done. Wine involved pectic enzymes, stabalizers, de-gassing, racking and re-racking...cider's easy...you can even get fresh pressed cider and just...

+1 to Jacob's statement! I haven't had as much luck on this particular website when it comes to useful information, everything here is all opinion with some, vague refferences to the actual science of brewing...the key to getting the right information on a forrum like this one is to be as...

+1 to the above post. If I were you I'd stick with dry sparkling or dry OR sweet still cider. Sweet sparkling, is as mentioned, tricky, and since this is your first go around I might save that for another day. If you don't want to sparkle all of it, but want to try some sparkling and some...

I know some brewers that have used xylitol or stevia, it's not my preferred method, but they are non-fermentable sweetners and those that have have said they had good luck with it. I had someone send me a cider that was sweetened with stevia and it was WAAAY too sweet, they said you've got to...

That's a good plan, you can even rack a third time if you want it to clear more, but usually three months is a good amount of time to let it condition. You could even do 2 lbs of brown sugar and 2 lbs of honey, mmmmMMMMmmm. Also throw a couple cinnamon sticks in the secondary, that will help...

Well the Cote de Blanc might not go quite as high as 15%, my point was basically that with the ammount of sugar you used, that yeast will ferment it all and have room to keep going, for quite a while. The guy at my LHBS just keep racking and topping off with a sugar water mix until the yeast...

I know of people who have baked pumpkin in their oven with pumpkin spice added to it and used that in the primarry.

As I said, I've had good luck with potasseum sorbate, and I've know people who cold crashed, and ended up with bottle bombs... As Yooper said, if you cold crash, just be sure you keep it cold from that point on. His method works, but you have to keep it cold. Should be easier since you're...

Well, you're probably ok; though you missed a step if I read everything properly. Once you juiced the cider you should have added a campden tablet in order to kill off the wild yeast that grows on the apples and left that for a day or two before pitching your champagne yeast. It's likely that...

Potasseum Sorbate will do the trick. Add one teaspoon per gallon (or recomended dosage on the bottle), gently stir and let sit for two or three days for it to take effect. It's true, it doesn't actually kill the yeast, but what it does is prevent the yeast cells from splitting, or, making...

When I was a member of BrewingKB.com, a poster joined who was a web designer with her friends. One of her friends brewed beer, and as a college experiment, they created a free beer label website. Check it out! It's really easy to use and I created labels for my cider last year. I just copied...

Ask Brewski anything about cider...and his answer's always Lalvin D-47. :D. You should definately consider a brewing yeast rather than bakers yeast...Start with a dry yeast too, liquid yeasts take a starter to really work (even if they claim you can just pitch them in) and they're more...

Sweet still cider is easy, yes...but sweet and sparkling when conditioning the cider naturally is difficult. If you want a sweet AND sparkling cider, my advice is not terrible at all, splenda is an excellent way of backsweetening...the only other tried and true way to have a sweet and sparkling...

As it was said, the best way to start a recipe is to describe what kind of cider you're making...for me, 2 lbs. of sugar is WAAAAAY to little...I tend to use a pound of sugar per gallon of juice, on top of that, it's verry early in the pressing season and the cider you get will not have as much...

Sounds like a fine plan. Your cider will end up dry. It's pretty close to impossible to get a sweet sparkling cider. The best way is to backsweeten to taste with splenda, because it's non-fermentable. There is a way to sparkle, then heat pasturize, but this is risky, can end up with bottle...

Have been a member of Brewingkb.com for a few years now, but they are having issues with bots and spam posters taking over the site, thought I'd try this place out. Currently have a Summer Ale bottled, an attempt at a clone of Mack n' Jack's African Amber in Primary dry hopping, a dandylion...