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I agree with this. Adding that blended fruit before bottling would make your cider less clear and would all collect at the bottom of the bottle, which could be a lot of sediment depending on how much blend you use. Racking onto the fruit for a week or two would probably infuse a good bit of...

I actually do this all the time. I recently posted a recipe that is currently fermenting, and in the first page of the forum I explain exactly how I pasteurize in a cooler. Check it out if you'd like: https://www.homebrewtalk.com/f32/quck-simple-cider-nottingham-yeast-437568/

It's Rubbermaid brand, I think 20qt and with the spigot of course. And that is a very good point you bring up. I had thought of that and did some research on this site before my first time using it, and most people agree that using coolers for brewing/holding hot liquids is totally OK. Also...

I've heard that's a much easier way. If only my ghetto college studio had a dishwasher... Lol.

Of course cap'n, glad I could help!

Thanks, I too was very worried about it when I first did it! So I really wanted to make sure it'd be as safe as possible, and so far no bottle bombs after many bottles put through that process. Another cool thing about pasteurizing is that it pretty much makes your cider good forever! And...

Yeah, I know it's a bit risky, but I've done it many times and never had a single issue/bottle bomb. Plus, without a keg kit there is really no other way to make a slightly sweet carb'd cider that doesn't need to always be refrigerated. I have created a system that is, in my humble opinion...

A few things to think about before starting your batch: 1. I would avoid heating up your cider, unless it is a tiny bit of it used to mix some ingredient that can't be stirred/shaken. I've made ciders with brown sugar and maple syrup and you can just put it all in your gallon container with...

Typically around 1.050. But can also be a bit higher...and the fresh-pressed stuff tends to be lower. To get to 1.060 just add 20% more sugar (assuming your OG is about 1.050) than what is in the apple juice. Or just keep adding a bit at a time and take gravity readings until your desired level.

Hi all, me and my buddy decided to make a batch of cider yesterday, the goal for us is to have a tasty, bubbly, session-style cider that is ready to drink in about a month. I have a few other different batches I've done that are aging, but as a poor college student I also want something cheap...

Ok folks so I bottled my batch yesterday, it had been approximately 7 weeks in the carboy. FG was around 1.000....a bit higher than I expected. Could this be because the honey I added has some unfermentable sugar, or was it not done fermenting? I'm a bit concerned most people who use this...

Meant to post yesterday - but when I checked Friday evening (8/23) the airlock was bubbling like crazy! I'd say probably twice a second, and you could see aggressive carbonation rising in the carboy (but no foam/krausen). I forgot to take the hydro reading but I'm not too worried about it...

Checked carboy this morning...just starting to take off, airlock is bubbling slowly but surely. I'll probably take a hydro reading tomorrow before I head off to college just to make sure it is running smoothly.

Yea I certainly thought the same thing at first, but like suds said it will be fine. Ed does the same thing in his famous recipe and assures that there are no issues doing that with this particular yeast...he is the apfelwein king after all!

So I read a lot of the "Man, I love apfelwein" post and was instantly sold on the idea of making something so simple and yet so very delicious with proven results from many people. So today I went to costco and picked up some AJ and to the LHBS to get some yeast and decided to get it...