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You may restart fermentation if you top off with concentrate/apple juice since you will be re-introducing sugars.

My first ciders were very alcoholy and undrinkable right out of the fermenter however aging them for a month did wonders. I have some saved for 6 months and a year from now to see how they turn out. I definitely wouldn't worry too much and would just wait them out.

In the sticky at the top of the forum talking about yeast experiments he tries adding different amounts (down to nothing) of the campden and while it has an effect on taste it doesn't have one on safety. I have a completely wild yeast gallon going on right now as an experiment however I don't...

I know some people put vanilla in their pumpkin ciders (which I will do to my pumpkin cider when I rack to the secondary) so I see no reason why it would hurt it.

I started up a gallon of this. Doing everything the same but I am waiting to add the spices until the secondary. Also didn't mix the pumpkin in with the malt when I boiled everything (no real reason, just forgot and added it to the carboy first. Looking forward to this one :)

Juice all of the grapefruit and put it in the fridge, it will keep in there fine for a week at least im sure. I have made cider after leaving the fruit I juiced in the fridge for over a week with no ill results, it will be better then using bread yeast i'm sure.

I accidentally put a LOT more sugar in my first batches of cider then I intended (I put about two cups into half a gallon. I forgot the recipe and thought I was using gallon containers) and was really bummed due to the taste around 2 weeks when I racked them into their secondary. Mine tasted...

Going to be making a few small batch ciders. I have about 3 cups of chopped strawberries, 1c blackberries, and about 6 cups of chopped plums freezing right now to break open the cell structure. Will puree and add to my cider. I was wondering if I will preserve more of the fruit taste if I add at...

I had a similar situation with all of the apple grunge in the bottom of the container. I strained (more accurately squeezed) it through some cheese cloth and that method seemed to retain most of the liquid in it, maybe lost about 1/4 of the volume but I believe most of that was solids. I did...

Not an expert but I believe I read that adding cinnamon before the first racking can produce some musty off flavors. That being said I added mine in the beginning and didn't notice it in my first tastings, either two weeks in or a month in. Just bottled them so we will see a ways down the road.

Decided to strain the crap out of the 64 oz growlers, get a bunch of the apple foam (for lack of a better word) out of them. This is the amount of apple foam from just one of them: I filtered it out through the strainer, then let it settle in the other container, then siphoned it back into...

Hello all, making this thread to say hello to everyone, introduce myself, and to chronicle my first experiences with making cider. I have no prior experience brewing anything so any constructive criticism is welcomed and encouraged. What prompted me to start trying to make some cider was an...