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I had 5-one gallon bathes going at once and it was the only cider that tasted terrible about 2 weeks in, but as I said, it seems to be the winner now.

I wanted to ask the forum if they had a similar experience using honey. I was using Wyeast 3056, Whole foods 365 Organic Apple Juice, and I added 131g of clover honey (1 gallon batch). I noticed two things I wanted to confirm. 1. The honey batch tasted absolutely terrible when young...

Lots of people have used tea in their cider making, I personally have never seen the appeal. I might have to toss together a 1 gallon batch just to see. I feel like it just adds a unique off, but not necessarily better flavor. Can't go wrong with nottingham though. As for the OG, that depends...

One of my favorites. Very cheap as well. I have 5 gallons on my kegging system right now. Nottingham, slightly lower OG (1.055, no sugar added) and FG. Used 2 cans of apple concentrate to back sweeten. 1.01 FG.

House jack at harbor freight are good for the smashing mechanism. You basically just have to make a mount, container, discs, and a mechanism. Craigslist wouldn't be a terrible place to look for supplies. Also avoid using cheap wood at the bottom. If you have to use plywood, over do it a lot...

Looks awesome man. Did you grow the cherries as well?

Do you plan on Pasteurizing? If using additives, I agree that you will need to cold crash to have better chance of stopping. I understand your goal but it's going to be hard. I recently used a yeast strand that stopped near 1.02 by itself, but still not sure why. Sent from my SM-N900P using...

Are you worry about any exposure to old yeast breakdown or lees? Just curious.

Malo-lactic fermentation is a good thing for a better taste. I feel like I should be saying congrats.

Was the packet designed for 5-gallons? Sounds like you are heading towards vinegar (as others have said)

1. No need. 2. As much or as little as you want. By increasing the amount of sugar, you will increase the ABV (as it will ferment out). Use your hydrometer to get an idea of where your juice is and where it will end up. Add Sugar accordingly. I personally prefer 6-9% ABV.

You know this is going to rock some people's world, but I did an experiment recently with light brown sugar, honey, and molasses. I would say that Honey tasted by far the worst. I think your recipe looks great.

I think it would be easier to let it go all of the way and back sweeten. I think it would be quick to recover and hard to stop. Also what yeast are you using, some might tolerate the cold better. Sent from my SM-N900P using Home Brew mobile app

The hard cider is approximately a 1.5 months old, I did not introduce MLF bacteria, so no it has not gone through MLF yet.

I want to age long term though, and temperature control will not be viable for the time frame I'm thinking.

Campden tablets effectively make bad conditions for the yeast, but do not kill the yeast off. Yeast can come back against campden tablets, and you can end up with bottle bombs. I could use Potassium Sorbate and just really clarify my cider, but I prefer not to add it. Don't think there is...

This is my #1 concern in fact.

I would consider getting a secondary, just because leaving cider on Lees too long hurts the finished flavor. If you take it off too early it hasn't quite had the time to age. Regardless, I appreciate you sharing the photos.

Thinking about stove top pasteurizing in a large pot at around 155 degrees, then letting it cool and putting the hard cider back into a carboy. Topping it off with juice and backsweetening, putting back on airlock to confirm no activity, letting yeast fall out, then kegging and carbing and...

Looks good, your FG around 1.000?