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Yup you can do half and half. Just rack half onto campden and sorbate and just bottle and carb the other half. Difference is just whether you like a little bubbly or not. Personally, I like this one carbed. As for warming it up, never did that so can't speak to it.

whats your hydro reading at? Could be ready, sometimes they ferment quick. Also, what kind of cider are you going for (sweet, dry, semi sweet...)

I'd be a little nervous with those temp swings though. You really want to try and keep the temp stable

Keep it at room temp. If you bottle then put right in the fridge, the yeast will hibernate and and it will never carb (well maybe, but it may take years:drunk:). So keep at room temp, make sure you use a PET bottle to test carb level. Then pasteurize when you have the right carb level (3-5...

Yea I've had a hard time finding cinnamon extract and was thinking about put sticks in the boiling water/ brown sugar. Anyone have any idea about the number of sticks/ length of time?

79 is awful hot. Try and get the temp down by either trying to move it into a cooler room or making a swamp cooler( bucket full of water with 2 frozen 2 liter bottles) I ferment mine at about 70 and that's still about 2 degrees warmer than I want it. That being said, I don't think temp is...

Mine fermented really fast but not that quick. What's your ferm temp? Also take a hydro read.

It will taste great but there will be an alcohol flavor at the end.

Loved this so much I just started my 2nd batch tonight. Using different juice this time, this one has some malic acid in it. Also, think I may try 2 teaspoons of vanilla extract into the caramel syrup once its cooled. Going to try and look for some cinnamon extract also to stop the separation I...

Thats how I got into cider. I had my beer equipment, moved to an apartment with a stove not suitable for beer (Too long to boil even a gallon of water) and started pumping out cider. Other than a brew kettle, a nice stirring spoon, you should be set. This is assuming your not talking about all...

Yup, made the tea at the start of the process. Between the mixing of the juice and the still chilled berries, I'm sure the yeast were happy with the temp. Any thoughts on back sweetening? I want some of that apple flavor after I bottle. I made your caramel cider mike and it came out great with...

Really? Cause after almost 24 a lot of the color has been stripped off the berrys. If I rack off after 48 hours(estimation when they will be white) is there going to be any raspberry taste? Granted, I was going to rack on top of another cup once I transferred into secondary.

Hey guys. So ive made 2 batches of cider using other peoples recipes so I decided to experiment and make my own. Its a pretty simply raspberry cider that I started yesterday. Heres my process: (I will be posting throughout the process to update on how its going and the taste at bottling, 1...

I keep mine at room temp as putting it in the fridge would thicken it up which inhibits mixing it into the cider while bottling. As for the plastic bottle, I used a bottle of seltzer water to protect against exactly what you mentioned.

My bigger bottles carbed up at the same rate as my 12 oz ones and my plastic bottle. The key is to have the same headspace in all. Cold crashing will just leave the yeast dormant. Once it warms back up, they will start munching on the sugars again.

Well since when I make a big batch I don't store them any place near 60 degrees and don't add campden tablets since I carb my bottles. Do you think pasteurizing post bottling would stop MLF. I shall also be googling this. I love learning new things about brewing cider making

Perfect that's hat I was looking for. If you age a cider that has malic acid, will it disappear over time(like the hop aroma/ taste in an IPA)

I'd wash the yeast and save it for your next batch

Ok so I'm fairly new to cider, having brewed 1 gallon batch and one 5 gallon caramel cider batch. Had my second commercial cider yesterday... A docs draft pear hard cider. It was made with apples, pears, champagne yeast and malic acid. I LOVED this cider. I was wondering though about the malic...

1 teaspoon for a 1 gallon batch seems like an awful lot. I'd cut it down to maybe .5 teaspoon