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It's definitely nice to save some money but I'm lucky because it seems like I prefer a lot of cheaper yeasts. Sent from my SM-N900P using Home Brew mobile app

Reading this reply made me regret selling my home. I need to get a garage and a press asap. So much wasted fruit in my area, I'm sure a craigslist posting could get bulk.

A lot of people allow the cider to age in a secondary. This is to remove the cider off of the lees (at the bottom). I personally rack to a secondary and sometimes a tri-tary, to allow the cider to settle or mellow out. It sounds like you are off to a good start, I don't experience with M02...

I would blend at serving time. But that's my opinion. Or you can just do hops in the secondary (that's all the rage right now).

mopar318 has a great list, but I would suggest you look at tall spindle technique if land is an issue (or you want more yeild). There is a slightly larger up front cost, but the yields are tremendously more.

You absolutely could bottle them now. If you pasteurize them now, they will taste virtually the same (some sediments on bottom of bottle though). If you pasteurize them after a little bit of time, they won't be the same taste (as some of the sugar has been fermented), you also wouldn't know...

I've noticed that a lot of home brew stores have low prices on specific items (yeast and airlocks), but higher on others. I personally like the convenience of Midwest Supplies, except for pricing on heavy items, it's usually the easiest and pretty much cheapest way for me to go. Also no sales...

It's possible it's the star san, at first glance I don't think it's an infection/mold. Star san is a bit of a necessary evil, but you really should do the best you can to get it all out prior. I refuse to put it in my airlocks because of the chance for dripping / suction, mainly because I...

Just went to cider summit in chicago and they had a booth for the book. Didn't get a chance to meet the author sadly. Looks like a great book. There is also a really good tasting journal book for $5, handheld and has 33 entries per book. Cool layout and the author was super nice...

I just don't like the sediments left by Pasteurizing the cider. I was actually asking all of the national brewers today at the cider summit in chicago their method, and crispin Pasteurizes their honey crisp which is a great sweet cider. Sent from my SM-N900P using Home Brew mobile app

My current nottingham has a great apple taste to it. Angry orchard uses white wine yeasts, but so far I prefer the ale yeasts considerably for taste. Thanks for sharing pictures. Sent from my SM-N900P using Home Brew mobile app

Vodka actually doesn't complete sterilize ingredients. If you wanted to be safest you would most likely heat the ingredients, but again there is a large anti heat trend on this forum. Many home brew ingredients are Pasteurized before being canned. Sent from my SM-N900P using Home Brew mobile app

Looks fine to me. There are some brewing styles that encourage Krausen. Just leave it when racking. Sent from my SM-N900P using Home Brew mobile app

It sounds like a fine idea. You can also add fruit to a secondary, which in my opinion helps retain flavor more. A lot of people are anti boiler or heat, when it comes to ingredients but I personally think it's safer that way. Sent from my SM-N900P using Home Brew mobile app

Looks like yeast to me, leave it be for now. Sent from my SM-N900P using Home Brew mobile app

Sorry to hear about your sulfur problem. I would suggest co2 exposure and maybe running it over copper to try to release some sulfur, but I have a feeling you might know it's time. You also could try aging, maybe pectin enzyme, racking, aging again? I have 5 gallons right now and it's my first...

I think if you had a bench, you would never go back. But to each his own.

You can brew any fruit with sugar in it, literally. As for the flavor/result, that's pretty much to be determined by a lot of factors. You can shop around here on the forum and see if you can find some combinations you are considering (a lot of things have been already done). I actually try...

I'de return the wing capper and the Sodium Metabisulphite. Sure both are via options (for a sanitizer and a capper), but frankly neither are worth my time and their hassle. Wing cappers don't distribute pressure as evenly (as easily) and hell they can even break a bottle if you man handle it...

I had a blowout on one of my first batches. I put cherries and cherry juice into a relatively high OG apple cider. Note: I put most of my juice in secondary now. Regardless, Boom goes the dynamite.