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Are you sure they are crabs? Post a picture. A tree with no pruning or nutrient additions will produce small fruit. Oh...and green doesn't make it tart:D

I did not add sugar, and I use fresh pressed cider from our orchard. So most of the ciders I see must have been sweetened with brown sugar? Makes sense! I have some liquid malt from my beer making days but would be afraid of how it would taste. Any body have success with oak chips to add...

For my first hard cider in 3-4 years, I was really impressed with the flavor and color of my cider. The thing I am curious about is, I have not seen any other ciders that looks like mine. Most are darker or cloudier, or just clear. Mine is very clear with a golden color that looks just like a...

Fresh cider does make a nice drink really quick. I squish my own from our own orchard. With a bunch of Gold Rush, and some winesap to give it a good tartness I have a cider with 1.060 OG. I will be fermenting this one down to 1.010 and cold crashing it.

Fort Wayne. We will be out soon....not sure on an Arkansas black only cider, I will check inventory after the .market.

I see a lot of people here that can't find fresh cider and resort to store bought. If any body is in the area and needs cider, let me know. We have an orchard and are still pressing cider. The varieties for pressing now are Gold Rush, Winesap, Arkansas black, Cortland, Empire, and Enterprise.

Plus, alcohol has has the same calories as Sugar. So you might as well have fun while getting fat.:rockin:

I think it would blow up pretty quick if it was capped.

1.055 would leave you with 7% if fermented dry to 1.000. My cider comes out to 1.055 so thats where I would start with. I would not add cherry until the end.

I don't have any pictures along the way. Basically you just build an apple crate, and then drill the hole with a hole saw to fit the puck light. You could use an existing apple crate or build your own. I built mine, but we have close to 1000 I could have used.

If you have extra space in the carboy, just add more cider. I heat pasturized the cider before topping it off, since everything inside was already sanitized. Left it at 170 degrees for 1 hour, and then poured it in the carboy through a coffee filter to collect any sediment. The added cider will...

If its 12% alcohol that's why it taste so bad. I think you would really need to age it for a long time or let bit ferment slow.

Those living organisms are good for you though. Ieft my cider natural for this reason.

Since I cold crashed this and have very little or no suspended yeast. Would it be OK to leave it for a while? Or is there still enough of the yeast to eat up the remaining sugars? I did fill a plastic bottle to keep an eye out on the pressure.

Thats a good idea too. All said and done you would have $40 invested in the lamp. $30 for the carboy, and $10 for the puck light at menards. Heat treated pallet wood, or old barn wood looks great. I am going to make another one with red oak, but it will be a more perfect looking one.

I bottled my cider today...and man is it delicious! I cold crashed it after back sweetening with more fresh cider. It has the perfect amount of sweetness and is now at 6% ABV. I did not add any chemicals to stop the yeast, so I will need to keep it very cold or pasteurize it. Me and the wife...

I only turn it on for a few minutes so I can see what the brew is doing.

Correct, this is why I used the LED puck light. It is a 2 watt light, so very very low heat produced.

Yesterday, I was bored being snowed in so I made a carboy lamps from an old pallet. I built it just like an apple crate, but drilled a hole and installed a LED puck light. Not only is this cool to look at, it makes a great inspection light. I can now see the little co2 bubbles flowing up to...

I made concentrate today with frozen cider. I let bit get slushy and poured out unless about a pint was left in the jug. Gravity was 1.062. I added this to sweet by cider that started at 1.055 with no freeze concentrating.