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5.5 gallons in primary. 146+5.5 = 151.5 Gallons

Good thinking, Hopfather. I might splash out on one before the event. Is this what you mean by CO2 transfer? https://www.youtube.com/watch?v=Z2f9hCgdgcg R.

Thanks, guys. Yes, the beauty is that if the kegs aren't primed sufficiently then you can just add a few pounds with co2. So I guess it's better to go over than under. Kegging tomorrow night and I'll post my methods and results here. R.

I've had this too. Even across one batch some bottles carbed, some didn't. It happened twice with Nottingham yeast. I never did figure it out. I even popped the cap, added neutral yeast, re-capped and no joy. Good Luck.

Hello. I'm going to try something new for me, priming in korny kegs. This is for a family wedding in mid-June. I'm going to carbonate two kegs - one with dry cider, one with hopped cider - and instead of force carbonating I'm going to add priming sugar to the kegs. I will be storing...

Another 6 gallons on for a family wedding in June. 96.5 + 6 = 102.5

Oh lord. Gimmie gimmie gimme. That's roughly 131 gallons of cider (2.5 gallons per 42 pounds of apple) for 50 quid. I am literally weeping.

Out of interest, what does a pound of cider apples sell for in the UK?

I have just bottled 7 gallons of Newton Pippen single variety cider and have 5 additional gallons of dessert apple cider which I am dry hopping this weekend. 25.5 + 12 = 37.5

Great stuff. Homemade Sanke Tap? Can you please share the plans?

Thank you both. I'm looking forward to this batch.

Hello, My previous attempts at dry-hopped cider were outstanding, all made using Champagne yeast. I have 14 gallons in primary right now - 7 of which i used Nottingham yeast for and 7 which i used champagne yeast for. I'd like to dry-hop the Nottingham, but would you recommend it...

Thanks bucketnative. They like to make this stuff simple, don't they? Like Nutrition labeling on bottles of cider ? Why on some, why not on others? The mind boggles.

Thanks for all the replies. They are using commercial yeasts. I am not sharing fermenters with them or presses, just filters and bottling equipment - my fermenters and brite tank will be used by me exclusively. Thanks for the advice. Very much appreciated. PS ONG, thanks for that Chowswap link.

Hello, I am going to set up a cidery in a local winery. I want to use Nottingham yeast for at least one style of the three I will be producing initially. The winery are a little concerned that the ale yeast might overpower their wine yeasts which will be in the same building. Is this a...

Eric, I can do kegs/draft if I buy the kegging adapter for their Prospero bottling line. I love the idea of kegs as growler stations are a huge market here for cider and 22oz bottles are not as popular. Yes, the winery are going to sell my cider at both their tasting rooms and at summer events...

Thanks, both. The Sabco looks like a neat way to go for small batches like I'll be doing. The one thing I could see being an issue is regulating the temp in that thing to 30-32 degrees for carbing. The winery I am going to go into Alternating Proprietorship will let me use their glycol...

Go for it. Just make sure that when you swap it out to the growlers it really is fully fermented. I've seen cider re-fermenting all of a sudden at 3-4 months in secondary. You'd have a nasty mess to clean up if that's the case. If you're not totally sure that the fermentation process has...

I am about to bottle my first batch made with Nottingham Ale yeast - Lallemand brand. So far it tastes great - no smell like you get off Champagne Yeast and it didn't ferment totally dry, either. Like I said, so far it's my favorite cider but I'll update when I bottle and carb it. My least...

Hello, I'm applying for my license now to go semi-pro with the cider making. I am going to go into Alternating Proprietorship with an established winery so i can start with minimum cash. It means I can rent their equipment and premises until I find my feet. One thing I can't rent from the...