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The Last Waltz is probably my favorite concert film, but Talking Heads Stop Making Sense is just freaking awesome! Hard not to jump around when David Byrne puts on that big suit.��

After pasteurization, the cider falls quite clear. As I said in my original post, I bottle when the gravity hits 1.010. The time from pitch to bottle varies depending on the yeast I use. My notes show using Lalvin 71b took about 3 days to go from 1.050 to 1.010. I've also noted that flavor...

This cider is still actively fermenting when I bottle, so doesn't take long to generate a fair amount of carbonation. I realize this is not a typical way of brewing anything, but it was how I started out, and it worked and I found it enjoyable. After a couple years of brewing and learning new...

I've done four 3 gallon batches this way. Comes out pretty good, but the pasteurization is kind of a pain. I'll probably just ferment dry next time, then bottle carb and sweeten in the glass if I want a sweet beverage.

I have been bottling my cider when it reaches 1.010. I transfer to the bottling bucket and add about 3/4 cup of brown sugar and then bottle. After about 6 hours in the bottle, I pasteurize and it comes out sweet and sparkling. Last batch carbed up for about 12 hours due to time constraints and...