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I met a guy this year that owns and operates a orchard and cider press. He does a barrel every year by just leaving it sit. All he adds is a small amount of honey.

Does it matter how long you freeze before draining? I have 4 gallon in a freezer at around -10.

1 Stawberry 1 Peach 1 Cherry = 49

A craft store is the best bet.

I'm still pretty new to this, but so far everything I've made has come out great! Wondering if I should be adding something like k-meta as a preservative for long term storage. I'm not looking to stabilize and back sweeten as I like to just let things ferment out over time. Also wonder the same...

Thanks for the input!

Is it safe to just add them to the carboy or do they need heated to sanitize?

1 JAOM = 24

I'll add that I'd like to age for up to 5 years. I'll also have a sacrificial row that will be left for longer just to see what happens.

So I have what for me would be a perfect space (separate little basement room) to store and age my meads. Thing is it goes (slowly) from as high as 70 degrees in the summer to as low as 40 in the winter. Would this work or should I use a different space? The other option is a corner of the main...

I gallon of Mead and one Cyser Mead =22

Yes. I'm moving forward with 71B and will branch out from there in time. I just need to establish a baseline. Thanks!

Thanks for all the input. It's not that I'm looking for a one size fits all approach, but a base line. I've done Cider, Cyser, and Apple Wine recently using a few different yeasts. The problem I have is establishing some baseline to work forward from. So for now I'm gonna start with 71-b for...

FWIW as of two weeks ago I could still get local cider here in PA. I'm guessing they press the stored apples that are getting old? Last I got a couple weeks ago was said to be the last, but you could always call around. I guess my point is fresher local cider can be found long after the normal...

Well you guys sure didn't make this any easier lol. Thanks for taking the time and please keep them coming.

Moving forward I want to use just one yeast (for now at least) for strong cider, cyser, and apple wine. If you had to choose just one yourselves what would it be? I'm thinking 71B?

Musselman's from Walmart also.

What is your prefered sugar for making a strong still cider or apple wine?

Am I right to assume you use this so fermentation doesn't restart?

Can he add some frozen juice concentrate to help save this?