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Does it matter how long you freeze before draining? I have 4 gallon in a freezer at around -10.

I'm still pretty new to this, but so far everything I've made has come out great! Wondering if I should be adding something like k-meta as a preservative for long term storage. I'm not looking to stabilize and back sweeten as I like to just let things ferment out over time. Also wonder the same...

Is it safe to just add them to the carboy or do they need heated to sanitize?

So I have what for me would be a perfect space (separate little basement room) to store and age my meads. Thing is it goes (slowly) from as high as 70 degrees in the summer to as low as 40 in the winter. Would this work or should I use a different space? The other option is a corner of the main...

Moving forward I want to use just one yeast (for now at least) for strong cider, cyser, and apple wine. If you had to choose just one yourselves what would it be? I'm thinking 71B?

What is your prefered sugar for making a strong still cider or apple wine?

Take a cider that has that has not quiet finished (like to leave some sweetness) and cold crash in fridge for a few days and then bottle in beer bottles? These bottles would then stay in the fridge.

Anyone have any experience with this that could suggest how much sugar it would take to leave behind some sweetness after fermentation? I'm thinking I'll do three i gallon batches with 1/4 cup difference in sugar for each.

I have 3 gallon of cider-apple wine that I fermented out and racked into clean jugs last weekend. They have airlocks on them now and the water level in both chambers has been staying even. How long should I wait (from a safety stand point) until I bottle some in wine bottles? The recipe was 1...

A local orchard has cider I'd like to use, but I have question about what I need to do to use. They claim to not pasteurize, but use UV. What do I need to do to this before I make hard cider?

I'm going to make two one gallon batches of Cyser Mead and I have D47 and 71B yeast on hand. Which of these would be best? Temps will be low to mid 60's. Thanks in advance.

If you happen to have a bunch of Oak on hand, can you heat this in the oven to sanitize and use? Likely wont have a chance to do this anytime soon, but was wondering.

I have a few gallon jugs of cider that I plan on racking into clean jugs this weekend. My question is what to do with all the extra head space that will be in the clean jugs after racking?

Decided to try my hand at making Mead and Cider and much of my research led me to this forum. I'm sure I'll have many questions in the future!