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So just throwing a few vitamin C tablets in there would have a similar effect as campden? If not, my campden tabs are 30ppm if I add one per gallon, so if I only add 2 to my 5 gallon batch, it would get me at 12ppm. Is that an effective dose for killing the nasties?

+1 on that. Local pizza parlor just got magners on tap, which they said they intend to replace the angry orchard with soon. Now, I can appreciate a dryer cider, but this stuff is crap (although I didn't really find it "dry", just less flavor all the way around)! Weston's Organic is the best...

Hell, I figure freezing them so that they're as soft as ripe plums, then blending them in a 5 gallon bucket with a mortar mixer is easy enough. Just cut a hole in the bucket lid so you can slide it over the mixer and lock it down tight on the bucket, attach the drill, and have at it!

^ now that I think about it, that sounds like a very likely culprit. Think a good, healthy yeast starter to minimize competition would make a sulfite-bomb unnecessary? And what about sorbate, does that have similar effects?

Yea, I understand it wouldn't kill, but methanol levels is the reason for the difference in a wine or cider hangover vs. a light lager or hard liquor hangover, right? Or is it just all in my head that wine gives me POUNDING headaches in the morning if I over-indulge while whiskey just gives a...

The way I have had it explained to me, the pectin is not actually the source of methanol, but what the pectin breaks down into, notably by pectin enzyme. That being said, I did some more research and found that the difference in methanol levels between cider with enzyme and without enzyme is...

I know not enough to be dangerous, but you can certainly feel the difference between a night drinking wine or cider vs. drinking good vodka or whiskey. Just looking at the reports about cider and wine giving worse hangovers and thinking of ways to make my cider less like the norm.

NOTE TO MODERATORS: NOT TRYING FOR A DISTILLATION TOPIC, JUST CITING WHERE I GOT MY INFO. TO OTHER MEMBERS: PLEASE NO DISTILLING TALK. So after reading up on the distilling forums (The methanol topic comes up a lot there) and some of the stuff I read on here, it had become apparent to me that...

The only alcoholic beverages I prefer still are spirits and hot cider (Yes, I was pretty excited about getting my kegging equipment and tried carbonating some rum for ****s and giggles). I'm not a big wine drinker, but I even threw a bottle of white zinfendel into my keg and in my opinion, it...

If you want to clear it faster, put them in the fridge.

*Posted in wrong topic, can't delete.

Good advice, thanks.

Do you add that to completely dry cider? I was thinking of adding 2 cans of AJC to a cider that I crashed at 1.01, plus another 2 pounds of brown sugar for a 4.5 gallon batch. Think that would be too sweet? Trying to shoot for about the sweetness of Angry Orchard original, maybe a tad bit dryer.

3 days into primary, the yeast is already the dominant population in the cider. I wouldn't even worry about sanitizing the raisins, on the fact that they're probably pretty clean in the first place and yeast will quickly out compete anything that would be introduced by the raisins. Also, if you...

Consider frozen apple juice concentrate as well to sweeten. It helps keep the apple flavor.

So in theory, wouldn't freezing a 5 gallon batch of cider stabilize it so that I could add more sugar and not worry about re-starting fermentation? Since the consensus is that freezing in a water solution kills yeast.

So I know the idea behind freezing fruits and such to make them softer, being that the ice crystals that form in the water actually spear through the cell walls allowing cytoplasm to run out freely. I also understand how frostbite works, where ice crystals form in the cells, breaking through...

Talking to an employee at my LHBS, I told him my plan for my cider, which included cold crashing at 1.01 from 1.06, then backsweetening. He had a suggestion I haven't heard, which was to rack several times until clear (which would included racking it, leaving it in the fridge, rack it, leave it...

I'm curious to see what replies you get here. I have some medium toased/charred oak chips that were soaking in white corn whiskey for several months that I'm thinking about using in a gallon of my cider when it's done (going to be a sweet cider). I'm thinking most of the color has been stripped...

KA-BOOM! Looked it up on here, saw mixed results and decided to try it with a wine to make is sparkle before I got access to kegging equipment. Thought maybe I'd be one of the lucky ones. Lets just say I'm glad that wine wasn't the greatest, most palatable brew I ever made.