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Been brewing cider for about a decade and I have a problem with a 5 gallon batch that I just started. This happens occasionally and I'm wondering what other people do. Tried and true formula of around 2 lbs sugar source (cane sugar) and one packet yeast (1 packet Red Star Premier Blanc), along...

I just converted my cider fridge into a kegarator. My major motivation in doing this was my inconsistant results with trying for a light carbonation of my ciders. I've found that when I pressurize the two kegs I have to between 10-12 PSI as instructed by the manual, my taps pour my ciders...

I have almost 3 gallons of cider that I ran through primary fermentation and then crushed and added 3 packages of raspberries to on 10/27. I went to bottle it today and the top looks moldy but it smells fine, you can definitely smell berries. I've used berries before but never let them sit...

What say ye?! Got a bourbon barrel to age my cider in and the manufacturers aren't to quick on the response. Should I rinse, clean or sterilize it before first usage?

Ok, I've tried to find the right thread but thought I'd go ahead and ask this instead of searching around for what I'm looking for! I have been making cider for over a year now, mostly using store bought organic, pasteurized juice with different combinations of natural cane sugar or honey and...

I just ordered a 5 gallon bourbon barrel and was going to use it to age my cider after fermentation is complete. Usually I add some pure cane sugar and a wee bit of yeast to carb it and bottle after it ferments. I'm wondering if I let it age for a bit and then carb and bottle or if I can carb...

New participant here, have enjoyed what I have read so far! I've been brewing cider for a little over a year now; mostly using organic apple juice, sugar or honey and either champagne yeast or liquid cider yeast, and have been getting great results. After the fermentation is complete I...