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Thanks for the advice. It's been aging for awhile. Hard not to drink it up but I wanna see the aged result.

Lalvin 71b-1122 is what I use, not sure why 4377 was stuck in my head. Sorry about that.

Lavlin 4377 wine yeast. Same stuff I use for most of my projects.

I just finished my first cider, unfortunately I only used apple juice. It turned out pretty watery, and after researching it seems that just using motts apple juice is a bad way to go. I don't particularly have access to ready made cider to ferment so I was thinking of using 4.5 gallons of...

I've read 4.5 ounces of honey for a five gallon batch but I've never tried it myself.

These are really great sources. Thanks for the help.

It's kind of hard to describe but its almost sour but not quiet. Kinda sorta like fruit that went bad but the flavor of the mead over all is still drinkable. Basically the first few sips is borderline unpleasant but after I get the warm fuzzies it taste tolerable. I know that must be confusing...

Hey guys, I had thought that I racked one of my meads out of primary but it turns out I didn't. It's been sitting on the lees for say four or five months. My question is, if I age it out more will it remove that weird lees flavor after I rack it? Or am I doomed to drink odd tasting mead for...

Hey folks, I was hoping someone could recommend a guide for beginners? I've done a few meads but I understand that cider is a different animal. Any guidance would be appreciated.

Thanks for the info guys, I appreciate it.

I was looking at a commercial hard cider and it has maltic acid as one of the ingredients, is this the same thing as the malt you use for beer making? I would like to try to replicate this cider as close as I can. Angry orchard's crisp apple Also does anyone know of a good guide for newbs

Unfortunately I live in military housing so air conditioning is spotty. My brewing area is normally in the high seventies low eighties. Because of this I use lalvin 71b for most of my non-beer projects. Would this heat increase ferment time in each stage?

Hey guys, I was hoping to get some advice on fermentation times for primary and secondary, also how long most of you age for? I'm use to doing meads which usually spends a lot of time in each stage but I understand cider is different. I've been unable to find a decent guide online...

Should I have added water? I just did straight apple juice.

Hey guys, I recently decided to try a small cider batch, so I bought two gallons of motts apple juice, dumped it into a carboy, added yeast energizer, and nutrient, then I added the yeast and let it go. It only bubbled for a few days, and even then it was only a few bubbles every few...

Maybe this site will help. This link is for a relevant section. Like I said I plan to prime and bottle mead after a year of aging. To my knowledge there will always be yeast suspended in your brew as long as you don't kill it off, so I'm pretty sure you can age as long as you want. Regardless...

I think there should be enough yeast dormant that it will carbonate. At least I think so, I intend to do the same thing with my mead after bulk aging for a year.

I found this site to be of some use. It doesn't answer all my questions but maybe it can help answer some of yours. http://www.howtomakecider.com/

Cost isn't really a concern, I just want to do things as traditionally as possible while still maximizing my chances of a successful fermentation, all without buying new equipment. After hearing what you guys said though, I'll just get a press. Thanks for the advice everyone.

I haven't been able to find a post or a website that can give me a clear answer on whether or not my idea would work, so I was hoping I could run it by you guys and see what you all think. I've never done a cider before but what I intend to do it to grind up apples in a food processor...