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So, I recently bought a Fermentasaurus Snub Nose to start brewing cider and beer with. Having done barrel brews, carboy brews and shake brews (shake that bottle for me, shake that bottle for me, come on now!), changing to pressure was something different. I'm not going to pretend I know anything...

http://sidewood.com.au/ So on the weekend I was traveling with swmbo and on our winery tour we finished at Sidewood. They made a superb apple and pear cider, using local crushed apples, and surprisingly, 90% pear juice in their pear cider. The apples they use are local Fuji & Pink Lady...

So in my infinite wisdom, and wealth of brewing knowledge and experience, I decided to step up from my 1.5gal carboy brews and break out the 30 lt/8 gal brew. Store bought apple juice, 27lt Store bought water, 4lt S08 yeast 1-1.5tsp of tartaric acid 1-1.5tsp of malic acid 0.5 tsp of...

For the 4th, 5th & 6th batches of cider, I decided that I'd use 3 different yeasts to see what would work best to my taste. I used the exact same apple juice in the exact same configuration. All 3 carboys were next to each other in a dark closet fermenting on average around 20c-22c. Previously...

I wonder if there are any Australian brewers on the forums that have any recommendations about brewing muscats/moscatos. I was thinking of making a still sweet apple wine for my partner, since she really enjoys sweet wines, but if I could make her a muscat or rose, she would definitely embrace...

I've always enjoyed drinking cider and more recently I've wanted to give brewing cider a crack. So I looked up a few recipes, tried to find what tools and equipment I would need and find a place in the house where I could keep it. I came across Outback Joes "bad times cider", good old plastic...