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So this is my first time making mead, I've made many ciders before so I am familiar in brewing but this will be the first time checking and adjusting my pH levels. So a little background I decided to make mead because I starting beekeeping this year so I can get my honey for free...

I have what I think would be an interesting question, from most of my research about flavouring wine they all talk about oaking either using chips, barrels, shavings etc. Has any one thought of using Maple chips as a flavouring or even a fruit tree chips like apple wood or even mesquite? Would...

So I have approx 15 gallons of cider, it just finished its primary ferment and later today I'm going to rack it to my secondary carboy. I was woundering since I'm going to be kegging this batch and force carbing it, could I add potassium sorbate and a few campden tablets when I rack it. I...

Hi everyone, I've been brewing cider now for about 2 years, I think I've got my recipe down. Now I want to tinker with it trying different things like adding malic acid to bring out the apple flavor has any one done this? what should I watch out for? I do have a PH meter I got last year as a...

So I've read many threads and they mention how much pressure at a certin temp but what they don't mention is for how long do you leave it at that pressure. right now i've made a 15 gallon batch of cider I've racked it to my kegs and I want it to about 2.3 volumes of CO2 i'm just having it at...

I want to do some experimenting with some of my ciders and only want to do small batches but I want to force carbonate them so I wondering what is the smallest keg I could buy, I’m already setup for a ball lock style corny keg.

So I started a 60 L batch of cider, bought it fresh pressed from the local cider mill, they do pasteurize it but if you ask they won't preserve it which is what I did. put in potassium metabisulfate waited 12 hrs added peptic enzyme waited 12 hrs, then pitched my yeast (Lavlin D47) first time...

Hi just want to say that im new to the whole home brew experience, I have brewed 2 batches of cider a couple of months ago they turned ok O.K. drinkable but a bit on the dry side I used EC-1118 and my OG was 1.066 so I knew that it was going to be a strong batch. I going to try another batch...

Has anyone tried to mix different yeast togeather to see what the results would be. Just courious.

So today I just spent 4 1/2 hrs cutting, grinding, pressing, and straining my first batch of cider starting from scratch, WOW that was a lot of work. I mixed 1/2 bushel of Spy, Golden Delicious, Empire, Honeycrisp, and 1 bushel of Gala.That net me approx 7 Gallons of juice. Right...

I'm making a 5 gal batch of homemade cider, I'm curshing the apples myself and wanted to know when and how much pectic enzyme to use as well as when and how much potassium metabisulphite to ues. Thanks in advance.