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Apart from that the pasteurization process seems to be a complete success.

What I believed had happened is that when I was capping the bottles I remember one having a hairline fracture from the top down an inch. When it was under pressure during pasteurization a small but round piece of glass punched through at the bottom of the crack creating a hole rendering the...

I also started a 5 gallon batch of sweet black cherry earlier last week. Starting gravity was 10.70 and its bubbling like crazy. I'll post all the recipes I've used soon. Just want to make sure everything turns out good.

Turns out I didn't have any bottle bombs!! I bottelled in glass but I lost 1 when I was capping the bottles (clamped too hard) and another during pasteurization.

See above post

I added half a tea spoon of sugar to each bottle for carbonation but I also back sweetened say 2/6 of regular Apple juice which I took out of the batch before I pitched the yeast. See earlier in this thread for that.

Finished my first batches. Raspberry and blackberry Apple cider and straight Apple cider. Bottled, labelled and carbonated. I had the label from a label generator from the labbelling part of this site so I can't take credit for that but it's all my writing I used a template.

As the title says hello from me. So far I have enjoyed the sense of community and information gained from this site.:mug:

Welcome from a welshman living in arizona

Bottled my first two 1 gallon batches today. I will post some pictures soon. They are currently sitting in my bath carbonating as I'm sure I will get some bombs. Be looking to pasteurize some time next week.

Racked my batches into secondary and added blackberries and raspberries. The berry one is still fermenting but the Apple straight one seems to have stopped. Starting gravity was 10.60 checked it before I placed in secondary and both were at 10.05

Started two new batches today. 1 was toffee Apple the other raspberry and mint. Hope all is going to go well.

I have set aside some Apple juice to back sweeten after fermentation but I see everyone uses concentrated juice. Should I switch? Thanks.

I know there is a recipe section but I would love to use someone's tried and tested. Getting 3 five gallon carboys on the weekend so I'm preparing. Thank you.

Can't remember the Apple count though sorry.

Juiced about 4 gallons and mixed it in with 1 gallon of bought juice. Extracted 1 and a 1/2 gallons to back sweeten.

Update on proceedings. After juicing many Apple's my juicer kind of broke and before someone says anything I know I know. So I had to top my carboys off with some store bought goodness pictured below. Got all the juice in the primarys and filled the airlocks with tequila. Problem is they keep...

That's a very clever idea with the concentrated juice. I may use that in the future if needed. I have saved 1/4 to 1/3 of cider and I plan on freezing it ready to back sweeten.

Thank you for your suggestions I'm going to take a lot of you advice on board. I am using a good processor but it is very efficient as I've already tested it. As for the orchards In Wilcox they have a lot of trees there as you said it's just a two hour drive. When I get time off I'll probably...

Ok so I bought some Apple's today and will probably be going back for more tomorrow or the day after. Any suggestions on what I should get? Here is what I have in my arsenal at the moment. As you can see I have quite the variety but I'm not sure what is the best blend. That being said the best...