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Yeah they are normal bombers. I have been using cheap caps and I think the longest I stored anything for was a few months. I guess time will tell. I don't think any air is going to get in. They usually hiss a tad bit upon opening but not a carbonated hiss heh

So I have been capping 22 ounce beer bottles filled with carbonated applewine and I was curious as to if this would be a viable method of storing and aging and if anyone knew if there was an advantage or disadvantage to this versus other methods? I know having a cork lets it breathe but I dont...

Yeah I am excited to try out the Ed Wort's award winning Apfelwien recipe. I am going to have some 1 gallon jugs available soon and I was thinking I would try out a few different things including that. I was pleasantly surprised with the results of using tea in my cider and things are coming...

I certainly could use a frozen apple juice concentrate but I doubt they sell one without any added sugar. I am trying to make an apple wine without adding any non apple sugar. I don't want to boil it because id like to have a clear wine not a cloudy one.

Is there a way to make a fruit concentrate without boiling? I would like to make a Apple wine. Ideally I would some how manage to evaporate a lot of water out, leaving me with a thick syrupy apple juice which I would then put into a carboy with yeast and let it do its thing. I have...

My strong advice is to try Safale-04 and 2 cups of honey per gallon. Oddly enough I fermented it out to be very dry but there seems to be a sweet aftertaste to it. Making a powerful apple wine like this will really help you to understand how aging changes a wine/cider over time. The higher...

Yeah that's a good point about modifying a store bought cider to fit the flavor profile you are looking for. With enough work you can probably "work around" and "emulate" a real cider mill fresh cider to come extent. I have not tried lemon or lime juice but that is definitely next on my list of...

Hey welcome to cider making. I am very inexperienced too but I have ton a ton of testing and experiments over the last 3 months and have come up with some astonishingly tasty concoctions. I created a lot of cider in the 8-12 ABV range and at that point I would really just call it apple wine. I...

I aged it for about 3 months. A lot of them were fairly clear. I definitely will look to age my newer batches of cider for much longer. The thing that I figured mattered most was that the final gravity was around 1.000 and they definitely were very very close. I bottled some at 1.01 though. I...

a few weeks back I bottled some apple cider, cyser, and apple wine all varying between 5% and 10.5% ABV. I hoped that they would bottle carb and it seems that all of them have to varying degrees. The thing is... there is significant deposits of lees on the bottom of the bottles. I have read that...

I was just experimenting. In three of the experiments I added way too much sugar. They were my first three ever. I have certainly learned. I think Ill go for mixing it with another cider

I have some cider which got too strong and killed off all of the yeast from its high ABV. Can I dillute the cider and then add more yeast? I am trying to carbonate it but I cant because the yeast died off. I dont have easy access to champagne yeast.

how exactly dd you move it? What recipe are you using? How long has it been in primary? It shouldn't matter if it is not clear. Depending on what recipe you are using, it might never be clear. I have heard of things you can add including pectin which helps to bind everything that is floating...

I used only 1/5 packet of yeast per 1 gallon, correct. I forgot to mention but I am brewing out of a college apartment and it is fluctuating between 68-72 degrees which is at the very peak limit of where it should be from what I have read. I'd keep it cooler but right now it's just not...

_______________________________________ Test 1 1 gallon motts 3 cups brown sugar 20 raisins 1/5 packet nottingham yeast dash of yeast nutrient OG ???? FG 1.021 Tastes sweet. Has very strong alcohol taste. Enjoyable but probably needs to age a while FG seems pretty high. I think the cider is...

If I bottle a cider with an OG 1.05 - FG 1.01 will it bottle carb by itself? Will it not have enough to turn fizzy? Do I need to add priming sugar? Anyone know at what point I can get away with doing this safely without bottle bombs?

Is there a way of telling if the yeast is all killed off? I am on spring break now for a week. I put it all back into the storage vessel it has been in. I am only worried that I'd like to carbonate it. If worst comes to worst I could just shake it for a really long time right? hahaha. It's only...

I guess after now experiencing almost the entire fermentation process I have really learned a lot... I think from now on I am going to just throw the stuff into primary fermentation. Forget about it for 2 months... then rack it, let it sit for 2 months, then let it sit in the fridge for a week...

I made a cider with 1 gallon cider - 16 cups (empire unorganic, organic gala, mott's cider) 1 1/2 cup raisins 3/4 cup white sugar 1 cup brown sugar 3/4 cup honey 1/2 cup maple syrup 1/4 cup cinnamon and sugar 1/5 packet yeast (nottingham) dash of yeast nutrient did NOT heat the...

Can I add a soda that contains Sodium Benzoate to cider to kill fermentation?