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Hmm...I have never thought of using a concentrate. That really would drop the cost quite a bit. My wife approached me with the question, "how is making your own cider cheaper if it costs over $50 for the juice and sugar alone?" I think next batch will be trying concentrate. As for the...

That's what I am going to do next time around. This is my very first batch and I am definitely learning as I am going. My only real concern right now is my final ABV. I am still a little confused about how determining it really works.

So I didn't harm it at all racking it? There were just a lot of fruit flies buzzing around and a bungee corded T-shirt covering the top just made me nervous. So basically, just leave it in the closet and wait until it's clearing it up?

So I just racked my very first batch of cider from my primary (bucket) so my secondary (better bottle). I have a few questions. 1. Is it normal for the cider to look (as SWMBO says) like a urinary tract infection a.k.a. like brownish orange juice? 2. I checked the SG and it is coming up at...

Okay. Well then I guess I'll just leave it where it is for this batch. This one is my VERY first one so I'll stop complicating it any further.

Hmm...well I guess I wanted to make my cake and eat it too. I really wanted an apple-y, high ABV cider. I am going to spice it with a tad of vanilla, nutmeg and allspice.

It's not an overpriced gimmick! It's in the same category as the intake manifold spacer and the gas tornado...COMPLTELY worth the money! ;-)

Let me know how that dandelion wine turns out. I read about that recipe in one of my MANY books on wines, ciders and meads and, I'll admit, at first I just laughed. I thought, 'who would want dandelion wine?' Then I thought about it and it would definitely be...different. But please, let me know...

Okay so now that I know my cider is fermenting nicely; I am wondering how much sugar I should add? I added 3 lbs of table sugar to 6 gallons of cider and took a gravity reading after the sugar was added and it came out to be 1.070. Is that all the sugar I should add or should I throw in...

Just an update...I just got home and sure enough my lid looked like it was on the verge of exploding. I just bungeed a T-shirt to the top of it and set the lid on the top of it. It was happily bubbling away emitting a nice sulfur lightly apple scent.

Okay. I will do this when I get home. Thank you for your help.

Interesting post. Has anyone heard how this has turned out? SWMBO would probably appreciate if I made a batch of this as well so she'll have something to drink that isn't too wine-y. I saw a question above that I don't believe was answered so I'll ask again: would a caramel extract work well...

Okay. I'll just set the lid on there loosely. I am just really concerned with the whole fruit fly pest. We have quite a few in the area so I am very contientious about the possiblity of them getting in.

Maybe it doesn't have room to get out. I just figured it did since when I pop the lid it doesn't fizz or make the hissing noise. I am probably wrong, though. What do you recommend in the way of using a "sanitized cloth?"

Very helpful. I looked at it this morning/afternoon around noon or so (I work nights so it's my morning) and it had a decent steady flow of small bubbles coming up. It wasn't foaming at all -- but it had a very steady stream of bubbles. I just used store bought cider. I live in an apartment so I...

Okay so I just put in 6 gallons of Apple Cider into my primary fermenting bucket. My LHBS told me to let it ferment in there for about a week then rack to my carboy. The bucket is just covered by a tight lid and I have a blanket wrapped around to keep a semi-constant temperature. To the 6...

I am having a similar "problem" with the same kind of yeast, CDB. I have my must sitting in a 6 gallon bucket with a tight lid on...no airlock. I am using it as my initial fermenting vessel. I'll then transfer it to my carboy with an airlock. It's been in there now for 24 hours and I came home...