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I've made 3 ciders with alc. % of 9, 12, and 15. I guess there more like Apple wine. After a week in secondary they pretty much are un drinkable. They taste like fule and very boozy. It's kind of hard to describe the taste. Does anyone have some words to describe a young cider or Apple wine...

I am wondering if any one has experience with blending any combination of gala, fiji, golden delicious, pink ladies, macs, honey crisps or granny smiths for hard cider. I know most are not ideal but it is all I can get my hands on. Thanks

I put 5 gallons of pasteurized whole foods cider 5 tsp yeast nutrient, and pectic enzyme. That has been in there for a week. Today I went down to to pitch yeast and sugar and its already bubbling away. Is it fermenting on its own, or are the enzyme and nutrients just bubbling.

I am thinking of beginning a cider recipe with an original gravity of 1.120 by adding 7 lbs of different types of sugars. I want it to naturaly come down to a fg of 1.030 to keep some residual sweetness and still be able to prime and carb. I am using a cider yeast that has a tolerance of 12%...