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  1. N

    Potassium Sulfate Tainting and Racking

    Ive had issues in the past with potassium sulfate accumulating in my brew and tainting the flavor post brew. My question is how to avoid this? does it have anything to do with yeast variety and fermentation time?
  2. N

    Cider Bottle Carbonation

    So I need a complete run-through of the process of bottle carbonating hard cider/pasteurization, post back-sweetening. I understand that this is not possible in certain circumstances.
  3. N

    Hopping Cider

    Is there any merit in the idea of briefly hopping cider?
  4. N

    Dextrose substitute?

    Is white sugar exchangeable for dextrose as a cider ingredient.
  5. N

    I need a tried and true recipie

    Hey guys. So ive had mixed success with different recipes, but they have all been tainted with a terrible smell and taste that i cant really describe other than yeasty/sulfurous. Does anyone have a recipe and method that has produced tasty results without aging?
  6. N

    Its...well. Its bad

    Hey guys, im a rookie to cider, and i just made a gallon test batch with 1) 1 gallon organic apple cider 2) 1/4 cup brown sugar 3) 3 ounces apple juice concentrate 4) champagne yeast Now i know it is technically wine, but the flavor is bad. I hhave no idea about aging it or anything of that...
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