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No one? Any information would be appreciated.

Thank you, Jacob Marley! Interesting thoughts. In finding that as my first batch of cider has been sitting in bottles for over a month, I'm actually liking it without the added sweetness. I'm going to try a 1 gallon batch with the lactose and see what I get, being very careful with sanitizing.

Thats also a great idea! In going to see how it tastes first, then see where we wind up with it.

I have been reading all the posts here about pectin enzyme, and it's clear to me that it has to be used BEFORE fermentation begins. Generally, you use it about an hour before pitching. However, I now want to add some peaches to my five gallon batch of hard cider in a secondary fermenter. This...

Good point. Thank you. I'll let it run it's course, see what i get out of it, and do it again if it's any good. I'll keep updating this thread. Thanks for the advice! It's appreciated.

YES!! Thank you. This may be a moot point anyway if my concoction turns out to be disgusting, but it actually smells pretty good, so far. I had a thought...if this doesn't work as a mead, or other drinkable concoction, is it too late to steep up some good, dark grain, or maybe add some DME to...

Mind power, Sweed, mind power! (Sorry, A Christmas Story reference). Yes, I didn't think that the oats had much if any sugar, but I know that oats ARE used as an ingredient sometimes, more to add flavor and texture than as a fermentable. As Nukebrewer said, I think the banana also has...

Okay, clearly I've been left home alone too long. This weekend I started an experimental one gallon batch of hard cider, a two-gallon batch of Chamomile blond ale, and then I had half a packet of yeast left over that I didn't want to just throw out. After doing a bit of reading, and still...

Hi, everyone! I am a bit confused here. I have been told that I can either make a sweet, still hard cider by halting fermentation and back-sweetening, or I can make a sparkling dry cider by bottling with priming sugar. I'm told that you cant make a sweet AND sparkling cider. My question is this...

Hmmmm.....maybe I'll just slow down then, let these first couple of gallon batches ferment slowly, and try it when it's completely drinkable/finished. I then want to graduate to a five gallon batch.

Also, I have been spending WAY too much time researching the cider forum regarding "back sweetening" my cider, and am very confused at this point. I understand that the cider probably needs to be racked a couple of times, and left to ferment. I do want to mix the batch with priming sugar when I...

You guys have been very kind in helping out with advice. May I continue to ask some questions? It's been a little over two weeks, and I tasted the brew. Fermentation, at least "visible" fermentation seems to have stopped. As Dr. Who pointed out, adding the fruit during the initial fermentation...

Got it, thank you. That's what i thought.

Please forgive my ignorance, "racked" means siphoning out the wort or must into a secondary carboy for another fermentation period by use of a siphon or racking cane. In your case to either add or eliminate fruit. Is this correct?

That looks beautiful! Nice and clear, and very inviting. Nice patio table, too, by the way! My brew is fermenting slowly, but very steadily. Much much longer than the beer ever has. May I ask, how long did you ferment for? Did you do a secondary fermentation? My batch has a BEAUTIFUL color, but...

Thank you, Doctor! I may try to add a small amount of the blueberry mash during the second fermentation to recover some more of that blueberry flavor. Interesting point on when to add the fruit. This is all very helpful!

Thank you so much! That's very encouraging. I will keep it going for two weeks, and see where we are with the fermenting process. I very much appreciate the help.

Hello, everybody I have been brewing beer for a little while now, and realized that I could use my beer brewing gear to make hard cider. I have been searching the forums, and the videos in an effort to not ask questions that have already been responded to, but I do have a question about...

I have a Brooklyn Brew Shop pre-packaged mash to make Chestnut Brown Ale. Given that I can't find chestnuts to add to the mash, I was looking for a substitute. Hazelnut extract sounds interesting also. I will have to google that to find it. The Brew Shop recipe suggests using whole roasted...

Thank you! Will give hazelnuts a try. It seems like a good option.