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So I have been making fantastic cider for a while, but the process has become a little tedious due to my personal preferences. In short, I have been cold crashing prior to final gravity to get fermentation to stop where I kind of want it, so it leaves more apple flavor and body, I don't have to...

Ok, this is very weird to me, but I figured if anyone ever heard of this problem, it would be on this forum! ;) I have 2 cornys, both force carbed. One with a kolsch style and one with cider. On very frequent occasions when drinking product from these kegs, it causes me to not be able to...

Hi Guys, I see this all of the time the other way around over in the cider forum but now I am looking at trying my hand at beer (obviously its usually the other way around). Anyway, what you guys do is way more complicated in its base form than what we are doing so I have a few questions...

Ok, I need some clarification and hopefully you mead folks can shed some light. I consider myself a cider guy, but I fortify with honey rather than other sugars because I GREATLY appreciate the honey notes in my cider. I personally consider my cider "honey fortified" rather than a cyser, as I...

So I have been making genuinely tasty, good "young" ciders for a few years now. I have a pretty discriminating palate as do the majority of my friends, but I want to move to the next level. I have found that my current best recipe tastes best around 1.010 to 1.015 SG. Not a problem with cold...