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Do you have a picture of the side of the cap which is into the bottle? Just to see how you attach the gauge on the cap. Mine is having a little lack so it's actually useless.

If you do, you protect your cider against oxidation and bacterial spoliation so it will increase the shelf live and decrease the risk of having a bad cider after some month. But you also add sulphite with all the problem it can bring (allergy, headache, bad taste or odour if over dosed). If you...

I made a quick search but It doesn't seems to be the same yeast. M02 Mangrove Jack : This cider yeast is a high ester-producing strain, imparting wonderful flavour depth, revealing the full fruit potential of the juice. Ciders fermented using this strain are exceptionally crisp, flavoursome and...

Great thread, thanks for repoped it. Sadly I Don't see much feedback about Lallemand M2 which seems to be a must try. Quite hard to find around here so if someone tasted it I would really appreciate to know if it worth to did until I get it.

It should be better to have also info about acidity and tannins. How acid and tanic do you sample taste or better, have a TA mesureament of each one. After that you can make a better blending plan.

What do you mean about extra methanol? You do taste it in cider? Some of my cider stay cloudy, some are quite clear without pectinase but pectinase make 100% crystal clear cider.

Crazy to see how there is no consensus on anything about cider. I read so many time that cider needs to age to developp all his flavour. Now my experiences make me think it shouldn't Always be the case and I obvously find some people that experienced the same. It's quite disturbing when you come...

I also had this as a possibility in my mind, now I'm reading you, I'm pretty sure this is the Reason. It drives me crazy because it means that if I find a solution to keep those 0.002ish points of gravity away from the yeast, I can make a pretty good stuff. Of course I can use the big weapon...

I would say that this is one point of view, the one from the old school cidermaker. The other one, from the new wave and also from the yeast industry is nearly the opposite. Those guys say that a stressed yeast is not a good think and doing Under pitching or fermenting out of the yeast t° range...

During my Journey of cidermaker padawan, I face a lot of questions and when I think I finally get answered, my experiments bring me more doubt. I was already convinced that a cider needs time after fermentation to become good and have all the apple flavour and complexity. Yet, one some wild...

Lot of good question and I Don't have much answer, but I Don't think you need to make a starter for a 1gal batch. By the way, for the rest, your starter protocol seems right to me. I should boil it because it's safer, easier to do (no thermometer) and won't really impact the final taste. If you...

Do you think that using whole pieces of fruit instead of juice helps to keep much fruit aroma? I already made a cider fermented with lacto from homemade Tepache. Tepache is made with pineapple skin sinking in water + sugar, it naturally ferments with organism that are on the skin. I let this...

Great job thanks a lot. I definitely agree with Blacksmith about sticking it.

Hi guys, Anybody here use to check TA (acidity) into the juice he uses and into cider he does ? In the books I read, 5 to 7 g/l of acid is consider as normal. 5 is much appropriate for a dry cider and 7 for a semi sweet. In my case, my juice is under 3 and my cider is neverteless quite tart...

I did both. Boiled 35l until 10l SG 1045 to SG 1145. Frozed 20l until 8l SG 1045 to SG 1125. With my homebrew equipment is way easier with the hot way but it ofc change the taste even tough both taste good.

1.006 seems quite high to me. It generally goes down to 1.000 or even lower so be carefull. When you rack and transfert you slow down fermentation because you remove most off the yeast cells but you don't stop it. Be sure to have a read on the density if you do plan to bottle it and if it has...

I guess if it's preservative free, it is also pasteurized so there is no need to add any kind of sulfite like campden. You can add pectinase if you want a clear cider. As it doesn't work good in alcool presence, I use to add it in the same time with yeast so it has enough time to do the job...

I don't know how this exact mix will come out but I know, apple juice do work well with cherry juice or pineapple juice. Be ware that it will be quite tart. The best way to be sure of your OG is take a sample after mixing but you can also use : (OG juice1 X Vol juice 1 + OG juice2 X Vol juice2 +...

I should work BUT more transfert = more oxydation and infection risk. Also be sure fermentation is over or don't close the bottle.