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I purchased a bottle of BSGs blueberry flavoring to add to some of my cider. I want to make a gallon of it with the flavoring. How much do I add? I know it’s based off of preference, but what is a good starting point?

If I were to use white sugar (cane), how much would I add per gallon? Should I dissolve it first? I will be bottling about 5 gallons.

After replacing several lines over the years, the double ear clamps work the best! I wouls strongly encourage everyone to use them over the worm gear clamps.

Bus Boys

Yeah, I would think so.

I fermented cider to about 13-14% ABV and transferred it into 3L jugs for freezing. I let them freeze only once for about 48 hours and then placed them over 1QT mason jars. I found that I got exactly 1 quart of applejack per 3 liters of wine. I then cut up some apple wedges and placed them in...

Awesome! Thanks for your help. It was great info.

Yeah.....gonna need some good info on this one. I do NOT want 1 quart mason jars exploding in my house!

can I stove-top pasteurize it once i have it in the jars?

After I freeze it, that should effectively stop ALL fermentation right? If I drain it into a mason jar and seal it, will they possibly explode?

Yeah, that was what I figured. I guess I was just looking for a little reassurance! lol :cross:

I have an apfelwein that is around 14%. If hypothetically I were to freeze it solid in a 3 liter jug and let it thaw over a quart jar, what are the concerns in regards to methanol content?

I made a 5 gal batch of cider that I plan on carbing with my keg prior to bottling. I want it to be sweeter and around 6.5 to 7% abv. When I achieve the desired results, what can I do to stop fermentation prior to kegging? I am leary about adding any flavor changing preservatives. Should I keg...

Should I keg it first, then bottle, and end it with a good stove top pasteurization?

Next question: I made a 5 gal batch of cider that I plan on carbing with my keg prior to bottling. I want it to be sweeter and around 6.5 to 7% abv. When I achieve the desired results, what can I do to stop fermentation prior to kegging? I am leary about adding any flavor changing preservatives.

Beer belly

I have read other peoples views on the safety of applejack in regards to methanol content, but at the same time have read different reports on how it is perfectly safe. I will only be freezing it one time. Any thoughts or concerns?

I typically use a ratio of 2tsp/gallon, but I prefer just a hint of cinnamon.

I used Red Star Dry Champagne Yeast during primary fermentation and then added an additional package during racking. I will be honest and say that my primary intention is to drive the ABV% north in order to make a more potent applejack. Any thoughts??

And to add on to this: I will be force carbonating in a keg prior to bottling.