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Hi Guys, I see this all of the time the other way around over in the cider forum but now I am looking at trying my hand at beer (obviously its usually the other way around). Anyway, what you guys do is way more complicated in its base form than what we are doing so I have a few questions...

This batch I actually started with a clear apple juice; but I believe my clarifying came primarily from all of the time sitting in the cold because even my previous run made with cloudy juice came out this way.

in a glass with ice from the other night.

oh yeah, on this last batch, my starting OG was 1.12! when I was done with the ferment it was sitting around 17% before jacking it! so I ended up somewhere around 55-60 proof. :) I'll post a pic.

sounds about right, mine tasted like really sour, poor quality, white wine :) The last batch I did, (I posted the story somewhere here) was supposed to be a "rush" cider job for new year and I ended up with sour dry stuff. Let it sit in a bucket in my garage for a few (3-5) days while deciding...

I haven't, but please share your experience and let us know how it goes!

I frequently do my batches with 5.5 gallons of juice and 3lbs of honey. This puts the OG somewhere around 1.064-1.068; I usually get to 1.010 in about 10 days using Notty which is when I usually drop it into a secondary (due to the amount of lees I have), so you would probably need to tack on a...

I have made 2 distinctly different batches in the last 2 years with ec1118, both of which fermented to 0 before I jacked them. After I jacked the cider it was very dry, sour and hot(alcohol). Both got sweeter and developed more apple flavor (substantially so) sitting sealed for periods of time...

Ok so I'm not a fan of their stuff, but if they are using such a selectively picked variety of good apples, why do they have to "doctor" it so much on the backend? Should pretty much stand on its own, wouldn't you think? My theory is that they brew a middling cider and taste fortify it for the...

The last batch I did I used the same yeast but with a honey fortification. I let it sit sealed up for a few days unrefrigerated, then jacked it. After that I let it sit a few more days unrefrigerated. It just gets better as it sits and mellows. Now its almost gone and I have to think about...

My brew is apple-y and tart with a slight sweetness and detectable but subtle honey notes. Not too be overly analytical- but that's what I get. I would like to get it into competition (on a low level) but I don't know where it would compete; and that may well be dependent on the competition I...

Ok, I need some clarification and hopefully you mead folks can shed some light. I consider myself a cider guy, but I fortify with honey rather than other sugars because I GREATLY appreciate the honey notes in my cider. I personally consider my cider "honey fortified" rather than a cyser, as I...

I use the Sprouts juice all of the time, mostly the organic. FYI (if you don't know already) If you buy it by the case (4 pack) they will give you a 10% case discount; just ask someone to grab you one or 2 from the back. :) I just kegged a batch today that I use Notty on and crashed it at...

I thought a US gallon was 3.79 liters....at least according to Google.

I get 3 5 gal. batches out of a single pack of Notty. If you keep it stored properly after opening it, it will keep quite a long time.

My "go to" recipe just after pitch. Its a local honey fortified cider. Pitched on 2/20/14, primary currently cold crashing. Secondary in a couple of days, kegging a few days after that.

Just wanted to give this a bump... I am cold crashing my cider right now from 1.068 OG to a 1.013 SG (and its really tasty) Not having done this before I really need to know how to kill of the fermentation without producing off flavors, and pasteurization is not an option; it is 5+ gallons that...

I tried to do a "speed batch" of Cider this past December not realizing my hydrometer had a crack in it. Needless to say I ended up way over fortifying my batch with honey and brown sugar. Turns out what I thought was an OG of 1.065 was actually an OG of approximately 1.12 or there about ( i...

I still use Nottingham Ale yeast as my go to for Cider (It gave me a more satisfying "mouth feel" than the SAFALE05); for me it is consistent and predictable to my setup allowing me to experiment with other things such as adding sugar, honey or other flavors. It may not be the perfect one for...

Cider is perfect for a first foray into brewing. My suggestion would be start with quality glass bottled juice in gallon jugs with little or no additives (like from whole foods or whatever) -very small investment in time, space and money; it will give you a good hands on start in learning the...