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Hi everyone, I have been using nottingham ale yeast with apple juice fermenting at relatively high temperatures. About 30 degree celsius. I waited about a month to bottle then another before drinking. My cider turns out drinkable but taste watery without any good hints of apple sweetness. I...

I plan to let sediments fall out of my cider by letting it seat an extra 7 days in the primary fermenter. Then bottle without reaching the sludge layer below. Wil be adding priming sugar into the bottles. I am wondering will it still carbonate? Or have I left all the yeast behind? (I am...

I know this may not be the correct place to post this but I dwell more into making ciders so I guess I will post it here. I am wondering if there are any international vendors? The supply I have in my country is very limited, looking to buy some malolactic bacteria. On a seperate note...

Hi guys :D I have read extensively about campden tablets and all the many forumers have posted contradictory comments regarding potassium metasulphite. 1. They say potassium metabiasulphite kills yeast. Qns: Is this true? I read that some forumer threw potassium metabusulphite into the juice...

Hi everyone, I have been reading this forum extensively and am trying my second batch of Cider :rockin: My first batch pretty much exploded violently so now I am afraid, very afraid. First batch 1. Bought 2 gallons of apple juice 2. Threw in recommended amount of nottingham yeast 3...