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Do you guys just dump the hot caramel into the carboy? There has to be a better way...

I'm not experienced enough to tell you, but I can tell you that I didn't use any raisins, tea, or nutrients and there was no unpleasant odor. I'm not sure if you're familiar with pear preserves, but it's essentially candied pears, so I suspect it simply upped the sugar content. Either way, I'm...

Ok, not bad, but very, very dry.

I don't want to post this to the recipe forum until I duplicate it, but I am very happy with my latest batch. I mixed 1.5 lbs of brown sugar with a cup of table sugar and caramelized it (though I messed up at the end and ended up making it lumpy). I then added it to 5 gallons of Musselman's...

Can you please elaborate on the temperature and nutrient management? I'm assuming there is more to nutrient management than simply dumping some in at the beginning of the process.

I realize that I don't yet have a sophisticated palate for cider, but I'm having a hard time telling the difference between my first two batches (aside from dryness, which I cut down on by starting with a higher OG and putting it into secondary before the yeast ate all the sugar). Aside...

Will 65 cause any ill-effects? I'm trying to keep my heating bill down and it seems to be doing pretty well (kraussen starting to form, bubbles every few seconds, etc).

This will be my second go at it, my first I used Vintners SN9 and while I enjoyed the results, it ended up very dry (which makes sense due to that particular yeast being used). This time I am using Mangrove Jack's M02 and Lallemand Belle Saison. Does anybody have experience using Saison (or...

Would half-gallon carboys with a cork or rubber stopper work?

For starters, thanks to everybody on this site for helping me brew my first batch of cider. I'm currently drinking some of it out of a mason jar and it is both tasty and alcoholic. :mug: I have two questions, both centering around exposure to air/oxygen. 1) I have siphoned (I believe the term...