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Interesting.... I use my own raw cider and after 11 days the cider is very clear. I did not add anything.

I decided to add more cider to make up for the headspace. I thawed a gallon and heat pasturized it, since I do not want to add any more tablets. Held it at 170 degrees for around 1 hour. Then I poured it into the carboy through a filter to reduce the amount of sediment.

Just freeze is and thaw until slushy. Shake it up and pour out the liquid. What is left is mostly clear water.

Ah. I though he was trying to freeze it to use later on in time. We have a few hundred frozen gallons right now.:)

I never had any nail polish problems. That was another guy. It is still bubbling so the oxygen should be displaced. Should I add more cider to the carboy?

Well today I racked my cider to the glass carboy. I am amazed in how well it has turned out. It taste great! We are supposed to get some heavy snow tonight, so it may not make it past the aging process if we are stuck inside. The only thing I will change next time is ferment 6 gallons instead...

I don't like commercial ciders because they are too sweet. Americans need to get away from that. The Angry orchard is over 200 calories per bottle! That being said...I can check on a magnets next time I get one.

When we freeze our cider we have to let it thaw completely or it taste funny. I think all of the floral undertones that come from the skins are lost(filtered) by the ice. That's is the yummy sediment on the bottom of the cider jug that you shake up.

We get about 2.5 gallons per bushel using our bladder press. That would be a little over .5 gallons per 10 lbs. And we end up with a very dry pulp left. My concern is what you have is a very fiberous rich pulpy juice which may not be what you want for the cider. I would filter it.

Honey crisp is a terrible cider apple itself. Very juicy and crisp but does not have a the flavors all there. It will taste like apple juice and not cider. I always mix at least five apples for the cider. A good late tart apple would be Winesap and Arkansas black.

It was only that warm for about 12 hours and was not over the 75 degrees. It is at about 67 degrees now and going strong.

So that's what that thing is! I saw them at the brew store...so I need to pick one up.

North East Indiana. Wolf Lake, Indiana to be exact. I can freeze and ship you cider if you would like. Shipping cost would be high though. Stop out if your in the area.:mug: http://benderappleorchard.com/ If the local orchard do not have adequate storage, then they would be out since picking...

Thanks for the info! Yes that is the yeast I am using, and very impressed with it so far. I don't think I will ever go back to a dry yeast. I moved it so a cooler location, and it is closer to the low end now. How do the thermometers work with a bucket pale? I used a cooking thermometer...

Ok, I took the heater off of it. The White Lab Vial states to pitch at 70-75 degrees, so I did. It does not say what the temperature should be though after. I am glad to see it is doing so well though, is there any negative effects to this besides making a mess?

This morning when I came to check on my brew the airlock was filled with the yeasty solutions and some had even spilled into the cap of the bucket. My fermenting is going crazy! Is this pretty normal? I also have a heater blowing warm air at it since its only about 68 degrees in the house.

Orchards should have plenty. We will have apples stored until march/April.

Well today I poured my cider it to the primary fermenting bucket and added 5 Campden tablets. The Starting Specific Gravity was at 1.055. Considering I used quite a few tarts with some very nice sweets, this number seems pretty spot on. It looks like I am due for a 7% abv cider, which was what I...

Well I have been really busy since I posted and have not had a chance to do anything yet. I plan on pitching yeast Wednesday. I think I will skip doing a Cyser, and just do a dry cider until i figure out what I am doing. What do you think about this tutorial...

Thanks for the info. If I get time this week I will try out the new bladder press and do 100 gallons or so. Our cooler is to full and we need to juice the extras. I don't really know much about wild yeast, but will say our cider never has gone sour. It always gets bubbly with a nice dry tang...