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Looks good, how does it taste? I still stand by my thought that cider needs time to mature. I appreciate sharing the images as well.

I would also just worry about plastic leeching into the cider, especially for your 2L over a fire situation. Regardless, The brewer bottles now a days are surely of higher grade plastics (although I don't use them).

My preferred method is to not worry so much about the headspace in the primary, but to make more of an issue in the secondary. I also rack a 6 gallon carboy into a 5 gallon carboy, leaving the extra lees behind. Any excess (minimal) is tasted and sometimes bottled still (to age).

1.01 to 1.02 is about all I can take if it is a cider I'm going to drink more than 1 or 2 of over the course of a night. I've had some very tasty candy bar ciders (Probably as high as 1.04 or 1.045), but I'm a firm believer that's how you get a lot of people sick (sugary alcohol)

Whenever I add spices to my cider, I am always sure to coarse filter it back out at the end. Also any cider add ingredients too, seems to becomes a cider that needs long-term aging. I made a vanilla cider once and it was terrible and I literally tossed all of my bottles out except for two-6...

I've done a little more research. I am starting to think I might need/should to filter this cider for long-term shelf life. Anyone have thoughts on that?

I agree, I was hoping to use a concentrate, just making sure there isn't a true advantage to wine condition for long-term storage. Good tip on oak extract. I might even try a few bottles each year with and without to see the long-term play.

I basically want to store some of each year I produce and see how it ages. You saying I should store an entire keg for each year? You think the keg's (and it's seals) will stay for 5+ years?

I agree. Type of apple(s) + strain of yeast. That's pretty much 90% of the battle.

For a secondary, I agree.

You can use virtually any yeast to make cider, the question is how will it add to the flavor. I'm in the process of starting a massive long term experiment in which I'll be running 10-one gallon experiments year round to compare yeasts. Just gotta find the one you like.

Like AppleChex has pointed out, there are yeasts with higher alcohol tolerances, but using two different yeasts adds a bit of complications when it comes to taste. If you are looking for hooch though, just get the strongest resilience you can find and pitch again. You could also dilute now or...

I am looking to make carbonated hard cider and store it for the long term (5+ years). For all intents and purposes, cider is wine, and I believe that it can age just as well. I want to remove all of the long-term hurdles and allow the cider to age as best as possible. I have a few questions that...

Definitely rack to a secondary. In my experience, cider really can use the time to settle out. Don't worry so much and get experimenting. Just be careful with priming sugar / carbonating via yeast co2, you need to (at some point) kill that yeast. A lot of people also don't realize that if you...

Sadly, It would be my guess that it is gone. Freezing it would have been the way to go if you weren't going to use it for 3+ weeks.

Today I racked it to a secondary. (12 days have passed) I had very little airlock activity the last two days, and when I tested the gravity, it was right about 1.000 dead even. I now added a can of puree raspberry to add flavor to the cider. I did save some of the "bottom" cider towards the...

Just curious, When does everyone "flavor" their cider? I plan on making a raspberry apple cider, but I initially read that adding it to a primary fermentation vessel would cause a massive loss in flavor, so I decided I would toss it into my secondary. I bought some raspberry puree from...

Sounds like bad yeast or the cider has preservatives. My opinion. Try starting the yeast seperate in warm spring water and adding. This would rule out the yeast

Day two, yeast is going to town. All of the water moved to left side of the airlock but I've heard it's not an issue. I'm now exploring ways to back sweeten the cider and add flavor.

I've read through past threads that you can make a liquid with the desired spices and boil that liquid if you want to be safe, but it is probably not needed. I am curious as well about this whole subject (I'm a newbie). I dont want to have sediments in my cider after it's bottled either (after...