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First, thanks to all who share their experience on this forum. Although I lack the experience to contribute knowledge here online, your posts here have enabled me to contribute more fine cider to this world to share with friends than would otherwise have been. After initial successes I had a...

Money's tight and I almost skipped this year's batch, but broke down and sprung for some Tree Top Cider. Last year's local unpasteurized cider was awesome, but I simply can't do it this year. I'd like to try something new and different and have been curious about doing a long, slow, cool...

Curious if anyone pours fresh juice onto the lees to save a bit o' cash on yeast. It's something I'm considering to maximize my output, as I'd like to have cider constantly fermenting and then do the main aging in bottles. I only have a few carboys. I do understand yeast should only...

Over the past year since finding this forum I have managed to get three batches of cider under my belt, or about 18 gallons. All three batches were made with nothing more than store bought juice and yeast. My only variations were in the yeast I chose. Having recently received an antique 5...

Hi, just a quick question. I got some unpasteurized cider from a local spot and will use campden tablets to make sure my chosen yeast controls the show. Don't want to gamble on whatever wild yeast happened to be floating around. That said, do I still need to sanitize the carboys before...

This will be my first attempt at fermenting honey. I have done a few batches of cider, and thought it'd be fun to make a cyser. Later I'll try a true mead. I've seen more than a few mead recipes that suggest heating the honey/water mixture and skimming foam and particles off the top. Every...

Hi, I don't want to end up with vinegar. How serious is the possibility of oxidation in a food grade plastic bucket with airlock? I planned to let it sit for about two months. Is that ill advised? If so, how long is safe in the bucket? Dang, should have just fermented primary in...

I've seen some mention of topping off the secondary with more juice after racking to fill space. Two questions: a) Is that standard/common for any of you? b) If I used apple juice with preservatives, would that also act as a sweetener without activating further fermentation? Or, more...

First off, thanks to all the posters on this site. You have inspired me to try my hand at making cider. So far so good, I think. Fermentation began quickly, though seems to have petered out now at about 10 days in. Bubbles only come about once every 46 seconds. I'm in exactly the same...