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Hmm, the joy of fruit / herbs / spices. So far I've done ciders using: Cranberry Ginger Honey Blueberry Cherry Juniper Grapefruit Burnt sugar Cinnamon Brown Sugar Corn Syrup Frozen Concentrated Apple Juice Malic Acid Black Tea Pear Cardamom Molasses The frozen apple juice concentrate...

I've never tried using those juice blends, but I have used blueberry and cranberry "juice from concentrate" straight from the bottle, adding them to separate batches of apple must before pitching. They worked beautifully. Reading the ingredients of the one you mentioned I don't see any reason...

Is this compressed air being pulled from the local environment, and fed into the keg? If so, introducing compressed air is likely a recipe for disaster because you'll be introducing a host of wild yeast, molds and bacteria present in the air. These may quickly take up residence in your cider...

While CO2 is a poisonous gas, the amount being produced is so minuscule that it doesn't really pose any risk. Opening a can of soda will release more of the stuff into your room than a night of fermentation emissions, so I wouldn't worry about it. You release much more CO2 while breathing than...

This is probably your answer. While some yeasts start more quickly than others, you're dealing with a much greater volume of air in the fermenter this time around, so it will take longer for it to be noticeably displaced by the CO2 being produced by the yeast. If you're using the same juice...

This is really the way to go. The plain batch will act as a base-line control so you know how your juice and yeast work together, and then you can compare the batches with honey and corn sugar to the plain one. You'll notice a distinct difference. The plain one will most likely have the best...

I've done a few experimental test batches of a honey ginger cider which I've finally tweaked to my liking. I settled on two ounces fresh ginger, peeled and finely grated for each gallon of cider. https://www.homebrewtalk.com/showthread.php?t=583744 The honey helped smooth out the ginger quite...

I've been working on crafting a good hearty honey-ginger cider for a while now, and after tweaking several moderately successful attempts I've finally bottled a batch which turned out exactly as I wanted. When I first started thinking about making a ginger cyser I wasn't able to find any...

Moved to recipes: https://www.homebrewtalk.com/showthread.php?p=7584673

While many people regard honey as "antibacterial", this property is greatly diminished when hydrated, and so I am following the recommendations of the National Honey Board by pasteurizing the product before using it in my cyser. As they note in their official "Honey and Homebrewing" report...

I just uncorked a bottle of this brew which has been conditioning for 2 months now, which is about 5 months following pitching. I can say now that time has been very good to this cider- not only is it crystal clear and simply delicious, some lactic acid fermentation has occurred in the bottle...

Well, this cider has been sitting in secondary for a month now, and we decided it's time to try her out and bottle it. We racked it into a sanitary carboy, and started sampling. The brew had a lovely color, crystal clear clarity, and a wonderful mouthfeel. The honey was clearly present as a...

I did not actually have an opportunity to sample this batch at racking because it was so fricken saturated with recirculated yeast (stirred up by the chucks of ginger which kept floating up and down during fermentation) that there was no point. It would have been YEAST and YEAST with hints of...

Here's an update on how this batch is progressing- we let the cider ferment for 6 weeks at 64 degrees until nearly all activity in the airlock ceased. We were seeing about 1 bubble every 20 seconds or so. So, we opened it up and took a hydrometer reading- at 1.001 sg it's about as dry as a...

Is there some reason why "oxyclean" would be preferable to antibacterial soap? I prefer to heat-sanitize to avoid adding extra chemicals to the mix; if there's a simple way to do things which requires fewer additives, I'll prefer it.

Good luck with it! Our temps here have been perfect, been keeping the house at about 64 degrees throughout primary. We're nearly 3 weeks along and things in the carboy are finally starting to settle down a little bit. I expect the brew to begin to clarify and stabilize over the next few...

Izzie1701, sorry if there was any confusion! This is the star san product I'm using: http://www.northernbrewer.com/shop/star-san. As far as I know this is the only concentration available on the American market, and the label indicates 1 oz (6 teaspoons) Star San per 5 gallons of water...

How long has it been since the ginger was added, and at what phase of brewing? I guess I'm wondering how long the ginger has been in the brew total. I've read that it mellows significantly over time, which is one of the reasons why I included it in primary fermentation, figuring that'll give...

Yeah, the ginger was a real wild-card for me with this recipe- I've heard of people using as little as 1 teaspoon of dried ginger, and as much as 4 ounces of fresh. I decided to walk a hopefully safe middle ground. I'm not looking for the ginger to be the primary flavor note, but I'l like just...

I've been brewing ciders for about a year, and recently tried a ginger cider at a local craft brew tasting which really piqued my interest. I thought a honey-ginger cider would be lovely, but I was unable to find many recipes online which really approached what I was looking for. SO, I put...