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One of the keys to improving in this hobby is taking good notes, then making changes in the future. Just have to figure out what works for you. I use that blue painters tape that is easy to peel off to label bottles.

A technique I've used to make AJC may be different than others. I don't drain the concentrate after it's frozen the first time. I let the container completely thaw out. The sugars will naturally collect near the lower half of the container. Then carefully I put it back into the freezer (without...

I'm sure I'm not the only one that's noticed that the blossom end of most apples is sweeter than the stem end. At least with many of the store bought apples I've tried. I wonder if anyone ever used that fact to make a cider using only the sweeter ends. You'd obviously need a good supply of...

This sounds awesome. I'd love to try making an ice cider with your own AJC made from freeze/thawing fresh cider. Not an inexpensive batch.

Thanks for the detailed reply. I definitely like the more 'sciencey' side of things, so I'll have to look into fitting a bottle with a pressure gauge. As far as PUs are concerned, I don't think anyone should do the bare minimum and expect that to consistently work, when doing a little more...

Have you seen the paper "A Preliminary Evaluation to Establish Bath Pasteurization Guidelines for Hard Cider" that shows only 1 PU is needed for cider? I'm not sure if I ran into that here or elsewhere, but according to their results it seems that PUs are overdone.

632 +13 = 645

I had to look up 'scrumpy' and it says a harsh or course high ABV cider. Is that what you're looking for?

Cloves are very very easy to overdo. Like one clove in several gallons might be too much. If you used more than that it could be the culprit.

I agree. Making your own AJC is easy and it's something everyone should try at least once. That's about the only way OP can make a higher ABV but still have pure apple.

Is plastic involved at all in your process? Do you have more details on what exactly you did?

You can do it that way. I would bottle a 'tester' in a plastic soda bottle. Check the carbonation by pressing the sides and when it gets stiff like soda from the store, it's done bottle conditioning and you can put it all in the fridge. Keep in mind it will slowly continue to build up pressure...

I've been making homebrew since the 90's. Mostly Cider and wine, but some extract beers as well. A busy life caused a 10 or so year gap in my homebrewing, but over the last year I have started up again and been making and enjoying quite a few different things. I'm currently super excited to...