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Yeah that's the problem I kept running into in my head. Dang....

Hello all, I have posted before, and want to thank everyone for their timely answers on my last thread. I am on my 2nd round of cider. I followed https://www.homebrewtalk.com/f32/sammys-simple-cider-203224/ this recipe exactly, and just cold crashed to stop the yeast. Simple...

Alright, thanks. I just wanted to make sure that it would keep alright in the glass jug that I ferment in.

I have made two 1 gallon batches of cider. Currently brewing two more 1 gallon batches right now. I have a question about what to do to let the cider age. What are the pros/cons of corking the cider in a wine bottle for aging? What are the pros/cons of bottling the cider for aging...

After cold crashing, there was a noticeable amount of "gunk" (for loss of a better word) on the bottom of the glass jar. I poured the contents of the glass jar into a separate container, and cleaned out the bottom of the glass jar, then placed the now cold crashed cider back inside the glass...

Thank you! I have read that Splenda works good for back sweetening cider. Could normal sugar work just as well? Also, do i just dump in sugar to the cold crashed cider bottle, or is there a different way to do it?

Hey! I made my first batch of cider following the steps on this thread https://www.homebrewtalk.com/f32/sammys-simple-cider-203224/ We followed the steps exactly, and are currently cold crashing them now. I just have a few questions. 1) I have read on the fourms about people aging...