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I purchased a bottle of BSGs blueberry flavoring to add to some of my cider. I want to make a gallon of it with the flavoring. How much do I add? I know it’s based off of preference, but what is a good starting point?

If I were to use white sugar (cane), how much would I add per gallon? Should I dissolve it first? I will be bottling about 5 gallons.

I fermented cider to about 13-14% ABV and transferred it into 3L jugs for freezing. I let them freeze only once for about 48 hours and then placed them over 1QT mason jars. I found that I got exactly 1 quart of applejack per 3 liters of wine. I then cut up some apple wedges and placed them in...

I have an apfelwein that is around 14%. If hypothetically I were to freeze it solid in a 3 liter jug and let it thaw over a quart jar, what are the concerns in regards to methanol content?

I made a 5 gal batch of cider that I plan on carbing with my keg prior to bottling. I want it to be sweeter and around 6.5 to 7% abv. When I achieve the desired results, what can I do to stop fermentation prior to kegging? I am leary about adding any flavor changing preservatives. Should I keg...

I started a cider about two weeks ago (OG = 1.07) and racked when cider was at 1.0. After racking, I added an additional 1lb of dark brown sugar, pitched a champagne yeast, 1TBSP of vanilla extract and let sit for about 3 days. There was very little action going on in the airlock. Today, I...