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I just wanted to start and thank everyone on this site who has answered all my newbie questions. Cheers to everyone.:mug: So I'm doing 2 6gallon carboys with fresh pressed cider from my local orchard. It can be had for $3.70 a gallon un-treated. They pastuerize(treat) their cider using UV rays...

So my Belgian yeast cider took off right away and foamed hard for 2days. The foam become very light and airy so I decided to bung and air-lock. The other cider which I used a Hefeweizen is just starting to work 2 days later. Should I let the 1st cider go longer without air-locking...

Thanks again. I guess my question was more on if you can go dry just of the primary fermentation. After the foaming calms down I will check the SG and see were I'm at. Hopefully my cider will be ready today, I have to call the orchard. I didn't think i'd be this excited about my first batch!

THANKS! So the guy at the beer and wine shop said to put a hose in my bung and then into a bucket of water while it foams over. Would that get enough oxygen? Should I be adding cider as the old cider foams out? On average how much sugar gets converted on the primary phase? Thanks again

Newbie here with a few more questions. I'll be making 10 gallons of cider I got from my local orchard. I have 2 plastic 5 gallon Carboys and 2 plastic 6 gallon fermention buckets with lids. I remember back in the day helping my stepfather make cider in 50 gallon Whiskey barrels and there was a...

Whats a general idea for knowing how much yeast will ferment how much sugar? Is it possible for a yeast to die out before all the sugar has been fermented because of not using enough yeast?? Can you use to much yeast and not enough sugar and have a bad taste/flavor? I'm just starting...

Thanks!! Well i just put my order in at the orchard. I'm going to do 2 5gallon buckets. The whiskey barrels are getting harder to get these days and if you can get one there going for over $100 almost double of what we use to pay for them. I'm going to do one with commerical yeast after killing...

can I add yeast to my unpasteurized cider without killing off the natural yeasts? If so what would be a good rule of thumb to adding sugar? would I know how much total yeast I would have?

I have a question that has arrived a few times for me lately. Did you kill of the natural yeast from the cider before adding yeast and nutrients? i have access to unpasteurized cider fresh off the press and i've always used whatever yeast was in the apples, never added but would like too.

About this "mold" you talk about. Would we be able to smell/taste it if it went bad? How are some ways that it could become moldy? Thanks

Hi new to this forum here ;) Well i have to say my stepfather and I have made hard cider using unpasteurized cider and 55 gallon whiskey barrels for a few years now. I never new much of anything about it and he just used a few tips a buddy of his gave him. We always used the natural yeast from...

New to this site but love reading these threads. My step father and I have been brewing cider in 55 gallon whiskey barrels for a few years now. We live in western mass, and buy directly from the orchard press for $3.20 a gallon for anything over 50 gallons. They do about 3-4 different blends of...