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on my next batch im planing on fermenting to around .010 so i dont have to back sweeten and so i can preserve the apple flavor (and also cut down on aging time), but i also want it carbonated. i cant ferment to dry and prime so i need a another way, and im bottling, not keging i was wondering...

is there a difference in taste between making cider form apple juice not made from concentrate and apple juice made from concentrate, given that they are both 100% apple juice with not preservatives. on my first batch i used martinellies 100% juice, but its 10 bucks a gal here so i want to...

its only a 1 gal batch, no gravity readings, PA is around 12. im planing on pasteurizing in closed, plastic food grade container submerged in 150 degree water to minimize alcohol loss. this is my first batch ever brewing something so im kinda winging it so any feedback on my procedure would be...

im planing on back-sweetening with apple concentrate and do not want any additives, so no sulfites or sorbtes. so i need to pasteurize to prevent the apple concentrate from fermenting. i don plan on cold crashing but for clarity.

yes, as long as what ever you add will not ferment.

M1V1=M2V2, where M= the concentration and V= the volume. so M1=12%, V1=6 gal, and V2=7 gal. so 10.29%

after racking to a secondary do you add extra cider to reduce head-space or do you just use a smaller carboy. i racked mine at 14 days a few days ago and theres about 2 inches of head-space. im also planing on pasteurizing and force carbing my cider and had some questions about pasteurizing...

started my first batch 2 weeks ago on the date, 1 gal, 3 cups brown sugar, backers yeast. im planing on racking it today because theres allot of lees building up on the bottom and its only bubbling once every 43 seconds. i know that if you rack it can slow down fermentation but can it cause...

6) nutrient: ive heard some people say you need it for cider, some say that you dont need it for cider, and others say you want to get as much of the nutrient out of the cider because stressed yeast give better flavor and that the nutrient give off flavors to your cider. any thoughts?

4) cold crashing: fridge or freezer? does it matter? ive read some posts that say to freeze it for a few days and other that say dont let it freeze? does it change the flavor? 5) glass or plastic: regardless ill always go plastic because im cheap but ied like to here what others think. rite now...

perfect, i was going to open a new thread but but you opened it of me. im a noob to all of this, just stared my first batch 7 days ago and even though ive been doing ALLOT, of research i still have allot of questions. 1) ive heard if you let your apple cider ferment to dry it takes allot of...

your rite, there is allot of gas that is given off. 1 lb of dry ice is equal to 10.31 moles of CO2 which is equal to around 231 liters of gas @ 1atm. so yes it is allot, but its also very easy to calculate the amount of dry ice to use. but those calculations aren't really needed since i was...

thanks daze for the link, glad to see someone else was thinking about trying it to. i agree with you that vinegar is the last thing you should be using for your acid, but at the same time its probably one of the best. the reason why i dont think acid base reactions are the a good idea (with...

i wanted to know because i was going to take the yeast out of the picture. im planing on cold crashing my cider in the freezer for a few days and then racking, and after that process i dont think there will be enough yeast alive to do anything. im planing on adding the CO2 through the air...

has anyone ever tried to carbonate there cider with dry ice? i know if you drop dry ice in water it makes it slightly carbonated so im wondering if anyone's tried tried this with cider. im thinking about putting an air stone in my cider and pumping CO2 through it from a second bottle of dry...

can you used a previously brewed batch of cider as a starter, given that you haven't pasteurized it and killed the yeast? ive been using bakers yeast since its supper cheap and available but most of the yeasts that people say are really good are around 7 bucks online (no brewing shops near...

ive never brewed before but decided to try to make some apple cider a few days ago. since im very impatient i just used what ever was available to me at the time: 1 gal. store bought apple juice (no additives), 3 cups light brown sugar, backers yeast, no nutrient, home made air lock made from...