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Take a look here: http://www.musther.net/vinocalc.html#solutionadditions It has many calculators, one for adding sugar solutions to wine as well. I guess you can use that for cider as well.

One pound of granulated sugar is not the same as one pound of sugar dissolved in concentrated juice. With the juice you add some water as well so you will raise the SG by less than 0.046

You can work it out yourself. There's 2 ways. 1st: you can take some of you batch and add little bits of concentrate, stir well and measure the SG and so on until you arrive at the desired SG. That will tell you what percentage of concentrate you have to add to get the desired SG. 2nd: do your...

You could distill it. Bad wine makes good cognac.

Why waste good strawberries on bad cider?

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I found these on the web: http://www.vares.cz/eng/vares-novinky-doporucujeme/ This is their website in English. Has anyone ever used them? And how did you like them?

For a newb like myself it is hard to make a shortlist of varieties I prefer. I started only this year. I think I would choose varieties that can be used for single-variety hard ciders such as Dabinette so that I do not have to worry about acidity and tartness...

I wish I had a garden large enough to plant that many trees. However, if I had a garden like that I wouldn't have enough time to do all the work. Fortunately plenty abandoned apple trees around and people with old trees they don't look after professionally. They let me have the apples. A bit...

It never ceases to amaze me how many gallons of cider some of us are making. This is my first year and I have less than one gallon maturing in bottles. I wonder: who do you drink your cider with?

As a beginner I am looking forward to reading the answers as I need to learn a lot. As far as I understand your cider may need more time to become drinkable.

For what it's worth: the Brouwland distributor told me he once had a couple of Grolsch bottles that broke due to too high a pressure. All of them broke where the bottom of the bottle meets the sides of the bottle. No explosion. He claims these bottles are made to give at that junction. Many...

According to our local distributor of Brouwland (home brewing supplies) bottling at SG of 1.015 in Grolsch swing tops is safe. A Dutch publication of cider making claims that industrial producers that sell naturally carbonated cider bottle at a SG of 1.010.

I am not sure agitating speeds up fermentation. I did the same with my cider bottles. Agitation does release some CO2 however. But I think that is the CO2 already dissolved in the fluid. Dissolved particles in the fluid act as bubble starters if you like. When agitating you move them around...

When the cider has cleared I want to put in on a frozen cooling element instead of using a racking cane and tube. Anyone ever tried that? I have the fermenting juice in 1 liter PE bottles and wine bottles. I started very low tech with stuff available in the house.

Just got my hydrometer from our off license that doubles as a distributor for Brouwland, a Belgian home brewers supply store. SG of the juice that is still bubbling is 1.002. Yes, I did spin it round before reading. The off license's owner told me you can safely bottle in Grolsch bottles at a SG...

Thanks for your reply. Acronym wiki is out of order. Am I right to presume FG equals fermentation grade?

I don't want to add sugar but I would like my cider to be a bit fizzy. At what SG is it safe to bottle the juice in swing top Grolsch bottles? I would like the remaining sugars to take care of the carbonation of my cider. Or should I add some apple juice when SG is around 1.0? How much should I use?

Goggled "cider forum" Found this and felt it has to offer most for cider makers. I don't think I am ever gonna brew beer: too much hassle. Living a few 100 meters across the border with the Netherlands gives me easy access to Belgian beers. My local off license even had a crate and a half of...

Hi, My name is Kees. I live in Laar, Germany. 4 weeks ago I collected some windfalls along the roads here, juiced them with a slow juicer and fermented them in a jerrycan with some yeast from the bottom of a Leffe beer bottle. Last weekend I passed the fermenting juice through a towel to remove...