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I searched high and low on this site and did not find anything mentioning storage of apple wine on its side? maybe everyone just knows this so its a no brainer? First time making wine, brewed 5 gallons of Apple Wine, bottled and corked last night. Should I now store on side to keep cork wet...

Did a batch of Ed Worts Apfelwein 4 weeks ago, fermented out to .993 so I was going to bottle tonight BUT it has quite a weird taste, almost plastic like, odd smell too. How normal is this for a young cider? Dont want to bottle if the batch has gone bad somehow, I guess I could just leave in...

New to cider, first 3 batches 4 weeks ago. Taste now os not really that bad, a bit af a strange aftertaste but from reading up here that seems normal for only 4-5 weeks out. Is bulk aging better than bottle aging? Would like to free up a carboy for my next bach, have 3 tied up now, plus 3 gal...

about to get rolling RIGHT NOW with a 6 gal batch of "Great Dry Sparkling Cider" from this site. Anyone have any tips on adding honey? Should I try to heat pasteurize the honey before adding to cider?

Has anyone tried to hold fresh pressed/ unpasteurized cider in the fridge before cider making? What about freezing? What about adding potassium metabisulfite then storing in fridge for 2-4 weeks before cider making? Waiting for my primarys to free up to go to my second batch. Thanks Joe

getting ready for my second 2 bathes of cider from fresh pressed cider, no pasteurization/chemicals. Is open fermentaion in a bucket covered with cloth the only way to go? Since I'm a longtime beer guy I would rather do primary in a carboy without airlock, then go to airlock after racking...

New to cider, longtime beer brewer, Has anyone ever frozen fresh squeezed non pasturized/additive cider to ferment later? OR What about adding potassium metabisulfite to stabilize, then keep in fridge a few weeks until my fermenters free up?

New to cider/wine, longtime all grain beer guy. So a bit unesay about this open fermentaion bit that is apparently the way to go when fermenting fresh cider, no pasturization/chemicals. Have each covered with clean rag, rubber banded at top have 2 - 5 gal batches going, 1 EdWorts apefelwin...