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Never mind. I saw their listed styles for cider at the bottom. Thanks for the advise. All of you on this forum have been a real wealth of knowledge! Thanks for helping the newbies. Cheers

I'm trying to carb cider, will it make a difference that they are giving carb suggestions geared for beer?

Any online calculator suggestions?

I I agree. Very easy. One thing I've noticed: I tend to have to add campden tabs and cold crash once I reach the desired abv otherwise I end up with what tastes like apple wine (easily 12% +) My recipe: 3 cups cane sugar 1 gal pasteurized preservative free cider 1/5 vial of white labs English...

Quick question, I see a lot of people carbonating with dextrose (corn sugar). Is possible to carb with cane or brown sugar?

Quick noob question. I had a batch that I recently finished. I back sweetened with sugar after adding campden tab and letting sit for a day or 2. What do I do to get some carbonation?

I want to try this but with 1 gal carboys I'm concerned about topping off too much. How much extra liquid would the tea add to a gallon? Or I guess I should ask do you brew your tea with the least amount of water need?

I've heard of people using black tea for extra tannins. When and how do you add this? Just toss a couple of bags in the primary? Or brew separately and add later?

P.S. I'm not going to bottle. Just don't have the equipment and once it's finished I imagine it will be consumed pretty quickly :)

I'm trying to keep the recipe as affordable as possible. Is there something other than pectic enzyme I can add? Or is it at least inexpensive? Can I back sweeten with sugar or honey? Reasons I wouldn't want to? I'm sure I will get more into it as I go but for now these are my first batches and I...

I have a 1 gal batch (og unknown) that is 2 weeks old. Started with pasteurized cider, added 3 cups white sugar , 1/2 a pack of champagne yeast, 1 teaspoon yeast nutrient. Yesterday it's gravity was 1.000. Balling/sugar was -1% (not sure how that's possible) and abv 0%. Is it possible this...

I have heard it takes anywhere from 3-4 weeks and other times I've heard it's about 4-6 weeks? Does it very depending on the recipe? I have a few 1 gal batches I started without a hydrometer. How will I know when they are done? (I now have a hydrometer but no o.g to compare against) any advise...

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It's odd that my airlock started doing this. I have it stored in the same place as another carboy that's still bubbling. It doesn't get cold there. The only difference is the one that's trying flow backwards is about 2 weeks old and is no longer bubbling & has started to settle/clear on its own...

Thanks for the good tips. Yeah, I was thinking of racking to another carboy and starting a secondary fermentation by adding more sugar and yeast. Should I rack the second fermentation after it starts bubbling as well? I was under the impression making cider took more like 4-6 weeks? Is that...

P.S. I started from pasteurized, preservative free cider by adding 3 cups sugar, champagne yeast and yeast nutrient. I don't know the gravity as I am still waiting for my hydrometer to get here.

I have a 1 gallon carboy of cider that is just about 2 weeks old now. It has stopped bubbling and I've noticed it has started to clear a little. Should I rack to another carboy now or wait longer? I was also thinking of racking to another container and starting a second fermentation, should I...

Just wondering is a "normal" end gravity for most ciders. I started 2, 1 gal batches without a hydrometer so I had no way to measure o.g. Just wondering so I might have a bench mark after my hydrometer arrives

From what I understand, the campden can kill your yeast too, but mine was very active when I added the campden so I think it was just so numerous that it didn't slow it down. Markkkf - I worry about heat pasteurization because a lot of people say if its not the right temp or too hot it can...

Yeah. I've read the same thing. It wasn't really that cold when I noticed it but that was my first thought. Time to break out the little heater I guess. According to my yeast I should be okay at 68-75.