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This, using just 6 ounces of water.

I've never used it for this particular recipe, but I've used it to made other ciders which came out fine. I like the tight lees it produces.

Be patient. As fermentation slows down the lees should become more compact- I imagine that there's still quite a bit of activity in there after only a week.

A great deal of that viscosity is due to dissolved sugar (which will ferment out like water) and suspended solids (which will settle out to the bottom). Your finished product should be perfect after it finishes fermentation and a couple of rackings. That thicker part on the bottom of your...

There's a sample request form here: http://foodingredients.treetop.com/sample-request/ The Heritage cider blend is listed under "styles"; I just submitted a request myself but haven't received any additional info yet.

Thanks for the ideas, folks! I think the consensus is to sanitize the elder with vodka rather than steam, which seems to be very sensible. I've found that champagne yeast tends to produce more floral flavors in dry ciders than others I've used, which I think will complement the elder flower...

Some yeast strains leave more apple flavor than others; the best I've used is WLP775 which definitely allows the apple flavor to shine through. Frozen concentrate added to primary also helps carry the flavor, I like to use 12 ounces per gallon. I agree with jmcquesten- malic acid helps...

I'm thinking of making an elder-flower cider, but I've been unable to find any reliable recipes online- in these forums or elsewhere. Have any of you worked with dried elder-flower before? How much would you suggest I add per gallon, and at what point during fermentation? Any special tips I...

That's one handsome rig!

:D That was my first thought. Looks like quite the spread!

Awesome!

I've still got plenty of space if you want to "store" some brew over here. :mug: It totally won't disappear a few mugs at a time.

Right? I still have no idea why they were built in to the foundation, but they serve my needs perfectly. I'd love an antique stove- that tin tile is awesome. Good luck with that lager- 6.5 gallons is a pretty big investment!

My cider making hobby started out innocently enough, with a gallon jug and an airlock. As you know we tend to accumulate more and more equipment over time, and I recently realized that my den was being taken over by carboys, ciders in various stages of aging, scales, funnels, buckets, corkers...

For clarity, do you halt fermentation and sterilize your cider before adding the cherry juice at bottling, or are you adding the cherry juice to a "live" cider as a priming agent for carbonation?

I just bought a bottle of R.W. Knudsen's "Just Tart Cherry" juice, which I understand is so acidic that it's nearly undrinkable straight. I'm putting together a recipe for a tart-cherry cider because I was inspired by BlainD's Unicorn Blood recipe, but wanted something a bit bolder. Has anyone...

I've had a few regional dry-hopped ciders which were quite good. The Woodchuck variety was too sweet for my tastes, but I liked Angry Orchard's attempt. I have an ounce of cascade hops waiting in my fridge; I'll be adding some to a gallon of my basic cider recipe next time I rack some. I hear...

Yes. Think of adding extra sugars as watering down your must- you're increasing the total volume, so the apple flavors get diluted. The yeast will ferment out any added sweetness, after all. It's a constant trade off: do we want a higher ABV, or deeper flavors? Whenever I'm putting a recipe...

I can only assume there's either a problem with the calculations or a difference in how the fermentation occurs in beer. I captured nearly all the gas produced by 6 gallons of cider fermenting for several weeks with an airtight seal around an airtight container, and this was the result...

This is one of my go-to recipes for a clean, tart, and super refreshing cider perfect for summer cookouts and lazy picnics. It finishes as a crisp, pinkish, crystal clear cider which is super easy-to-drink, fruit forward, and semi-sweet. The recipe below will yield one gallon, but it can be...