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I have over 90 Apple trees at my uncle's that he lets me pick as many as I want from, I have already made 15 gallons of hard cider and 5 gallons of Apple wine (still going). Plus another 37 gallons that we either froze, drank fresh, made vinegar with (10 gallons) sold, our gave away. It costs me...

Thanks. I do have a hydrometer and understand what you are saying I'm just still new enough that I couldn't figure out what your abbreviations where but yea that makes sense. For the first batch I am going to try pasteurizing it. I am a little worried about bottles exploding on the stove but I...

I have a few bail top bottles I can fill and use to keep an eye on carbonation levels and then pasturize when they are perfect. Since I don't really have fridge space for 15 gallons worth of bottles I think this is the route I am going to take

Ok I did some digging and it seems like one frozen juice concentrate in five gallons is about right as far as priming but it's probably not sweet enough for the cider, I am considering adding one frozen juice concentrate and some non fermentable sweetener or adding two-three frozen juice...

Sounds good, I have 10 gallons I am getting ready to bottle that I just planned on doing a couple different frozen juice concentrated to flavor currently but since the Carmel syrup is added at the end I think I will try this with some of it. Thanks for the recipe

Thanks for the info.

I am getting ready to bottle mine now and this is the info I was looking for, do you think it would turn out good if I added a non fermentable sweetener plus the juice concentrate so I don't need to add sugar when I drink it but the carbonation level is still good? Also I am still fairly new to...

Will that stop it from carbonating all together though? I am sure there is a thread on it here somewhere I will see what I can dig up. Thanks for the advise

I'm getting ready to bottle this plus 10 gallons of another recipe, it's all hard cider though. I have not back sweetened with juice concentrated before and I'm not sure how much to use so it will carbonate in the bottles but not explode. Or will it be ok if I put it in the fridge because that...

When I switch it over, just add water or cider to bring it right up to the rubber stopper right? If my final gravity turns out the same as in the link you posted it should be a little over 13% abv should I add sugar water to maintain that as best I can? I will back sweeten this and Nock it down...

I'm not sure if there is a "what are you currently fermenting" thread I will have to dig a bit but since this thread is about me it seemed like a good place to share. This is what I have going. 15 gallons of hard cider. Five of it is cms2bit's Apple pie turned cider recipe and the rest is just...

After re-reading I figured that out, thanks for all the help. It is in my secondary beer vessel with the spigot on the bottom with a lid sitting loosely on top but after 10 days I will siphon it into one of my good glass carboy's. I have alarms set to make sure I don't forget to add my next two...

Ok, what does it mean when it says recover primary?

Thanks I will wait 12 and 24 hours for adding those. I don't have any k meta or Camden unless it is another name for something I listed and I don't realize it. I will research a bit before I start though. Should I heat it to dissolve the sugar or just stir it in? How long should I wait to bottle...

When I pulled the tube out there was clearly pressure in there and the airlock started bubbling right away when I stuck it back on. I guess I just couldn't see the bubbles in the apple cider carton that I filled with water and stuck the other end of the tube into. I forgot to take a gravity...

Oh yea, and of course I am also going to add my wine yeast after it is cooled off and before I airlock. Can't forget that.

Hello everyone, I don't really have any specific questions I just wanted to share what I plan on doing and see if anyone has any advice for me. I am attempting my first batch of Apple wine, I plan to bring my unpasteurized apple cider to 160° and add 2-3 cups of sugar to dissolve into it then...

There is only about a half inch between the top of the cider and the lid. I had the airlock off for about a minute is all. I did end up putting a piece of tubing in the rubber stopper instead of the airlock and sticking the other end in a bucket of water but it don't appear to be doing anything...

I started a five gallon batch of this I have never added sugar to my hard cider and wasnt prepaired for it bubbling up so much. It filled my airlock and spilled over so I took the airlock of and cleaned it out. I set a glass of water over the hole to try to keep air out when I did it but I'm...

Charlotte address but I am actually closer to olivet.