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I decided I would share my two newly started batches. I just finished starting the process. The first I am calling it Dragon's Heart (Dragon fruit/Passion Fruit, Apple Cider) 5 Gallons - 6.83% ABV (if fremented to 1.000) The second is a Cherry Apple Ice Cider - 1 Gallon (Too high for my...

Thank you for the advise, I am not planning on carbonating this batch and leaving it still.

Will pasteurizing kill off any remaining yeast and preserve any remaining sweetness? I want a still cider so I am not worried about carbonating later. Will it affect any aging in the secondary rack if I pasteurize now versus letting it age unpasteurized?

After reading another post on here I decided to give an ice cider a try using FAJC. I don't have the equipment or the freezer space to do this the traditional way. So here is what I did so far. ICE Cider (Attempt 1) (started 11/8/15) 6 – 12oz cans of thawed frozed apple juice...

If we are making a wishlist, I would like a kegerator, some kegs and maybe a fastfermentor or other conical fermentor

If it is an organic sugar doesn't that mean it is fermentable.

I am wondering what back sweeteners most people use. I have been using splenda and it works ok but leaves an after taste (kind of like Diet Coke). It gets worse the more sweetening a batch needs. I am not a fan of dry ciders so from I am have read I am not in the norm around here. I like a...

Sounds like and interesting plan but how do you plan to seal it in the pumpkin?

It is currently stored on the main level of my house in a corner in stacked milk crates. Temps range between 68-74 generally. I am debating on moving them into my basement for the winter away from the outside walls.

I am fairly new to the whole cider/home brewing. I never thought how much aging would affect the taste. I assumed it would maybe change slightly but I was wrong and now I am enjoy the benefits. I made two batches about 2 months ago and the taste has greatly improved on both in that time...

How long can bottled cider be stored in an upright (cap up) position before it skunks (the best term i could think of) I know cider generally gets better as it ages but what is the limit to that 6 months, a year, 2 years, 5 years. I am not a huge drinker maybe 2-3 bottles a week and I have...

Ok here is an update along with a question. On Saturday 8/15th I bottle my 2nd and 3rd batches after racking for 2 weeks. I made a cherry apple and a cranberry apple batch (5 gallons each). I added ¾ cups of dextrose to each batch in the bottling bucket (putting the sugar/water mix in first...

How soon after you put your brew in the second rack till it is ready to bottle? The first batch I followed a recipe to the "T" and it said to bottle after 3 weeks. Is there anything preventing me from bottling after 2 weeks?

So going from a 5 gallon carboy to another 5 gallon carboy is a no no for racking? In my last batch I had more head space in the racking carboy because I was told you don't siphon all the way to the bottom you leave about an inch so you don't transfer sediment. was I doing this wrong then?

Not that I don't trust your advise, but I am curious about the oxidation you speak of. If I know that the bucket is fully sealed why would oxidation be an issue? Do you not recommend using 5 gallon buckets during the fermentation? or just buckets with spigots?

I am planning on using the bottling bucket as the second stage container so if I were to add it before bottling would I just pour it in and then stir the mixture? But doing that would then allow the sediment to become unsettled? If maybe I added it the night before bottling would that would...

Sorry for the double post it didn't show up 5 minutes later so I thought it hiccuped

So am I using a good amount of dextrose or should I increase it to something like 1/2 teaspoon?

Google while looking up hard cider information (recipes, equipment, etc)

Howdy, I just completed my first batch of Hard Cider and totally new to all of this looking for some good advise and maybe some recipes for future experimentation.