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Thanks., M I do plan to bottle some after carbing though. I guess we'll see.... :mug:

No yeast in FAJC because it was pasteurized? Using frozen raspberries and/or cherries.

I filtered (5 micron) and pasteurized (170 degrees) my cider (4.5 gal.), then subsequently decided to add a couple cans of FAJC and some berries (raspberries/cherries) for flavor. Have I now created a material risk of new yeast starting to ferment my cider again? Thinking about whether there...

Ditto Maylar's post

Anyone have any experience making hard cider with this type of apple? If so, how'd it turn out?

have successfully pasteurized in a small keg with the lid open, so I see no reason why you could not do so in the kettle as well.

Recently applied on line for TTB permit to make hard cider, or rather a winery permit. As I read the sight, once you've submitted your information, there is nothing further to do but wait to hear from them, and the wait could be as long as 75 days. Is that the norm? I worry that if I hear back...

Are you sure the FDA requires pasteurization? I thought it was not necessary for hard cider.

I'm not worried about further fermentation, etc. but I have no room for keg in fridg, etc. right now...If I leaave the keg at room temp and put the CO2 on it @ 13-15lbs, about how long will it take to carb up?

I think measuring Total Acidity is a better way to guage flavor than simply ph. You can do this with a cheap titration kit they use for wine available at LBS or on line. There are descriptions on how you do this for apple cider also available on line, or ask here, and we can walk you through it.

You will get some sediment in your bottles, but that won't hurt anything but appearances in the last glass.

Even though your active fermentation may be over or slowed, there will still be enough yeast looking for some sugar to carb with the coopers drops. I've waited months after primary before bottle carbing; you just want to make sure that your bottles are initially stored someplace room...

If you are bottle carbing/conditioning and don't want to rely on chemicals to abate the yeast, you either have to (1) ferment it completely dry, then back sweeten with nonfermentable sweetner i.e. splenda, and add just enough dextrose to carb the bottles; or (2) stop fermentation at the desired...

For what its worth, I added 1 cup of splenda to 2 gallons I split off from a larger batch for comparisons at bottling time to back sweeten. The result was not what I would call "sweet" but it took the edge off and wasn't bad. However, there are so many variables that you can't count on...

Anyone know where you can get actual Truvia in bulk (larger quantities than the 4-6 oz)?

The only way to truly be sediment free is to filter it out.

Ditto what Mark said. It might take a few weeks to fully carb in the warmer temperature. At room temperature I've had it take anywhere from 2 to 5 weeks to carb to my liking, depending on the way it was made, etc. You just have to test one and then refrigerate once its where you want it.

How much cherry puree did you use for your 5 gal batch?

Great info! Now a dumb question: how did you attach the guage to the beer bottle cap?

Yooper, thanks for the advice, always helpful. I have been using English ale/cider yeasts, but not sulfiting after fermentation, as I bottle carb, so maybe some MLF occurring in the bottles, as they are typically kept at room temp until I need them. I will also try cold stabilizing before...