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+5 = 3252 First brew of the year. Used original recipe but subbed out wheat malt for torrified wheat and did an aroma hops addition as well.

Maybe you caught them on sale or maybe its just more expensive in the KC area. $3/half gallon isn't too bad.

The buttery taste can come from a Malolactic Fermentation. This is a bacteria that turns malic acid into lactic acid and is found naturally on the apples. So if you have unpasteurized or cold pasteurized juice there is a good chance this secondary fermentation will occur giving a buttery flavor...

That is some EXPENSIVE cider you got going. Hope it turns out well :)

Where do you live? Local mills should still be pressing cider this time of year.

I haven't tried it, but a book I read said its good for marinades, stocks and soups.

They are amazing! Saved my ass really. Took a sharp turn with a 5 gallon carboy of juice heading home from the mill and it tipped over in the back of my car. Orange cap stood strong not a drop spilled!

After you crash do you ever add sulphites?

fortified cider is called royal cider which sounds better than apple port imo :-)

I fill grolsch style bottles straight off my keg tap for traveling. I know the carbonation stays fine for at least 24 hours, haven't waited longer than that to drink them. I've also used the big 2-Liter swing-top growlers the same way work just fine for me.

Any non-fermentable sugar. So stevia or lactose come to mind.

Try to slow carb it, set it at 60 psi for a few days then turn it down to 10 psi to serve.

Could possibly be a malolactic fermentation, bacteria that convert malic acid to lactic acid. This usually occurs after the yeast fermentation and mellows out the tart acid flavor to a more nutty buttery one, typically viewed as a good infection in cider making. Although, if your cider was heat...

I've read that copper in cider is bad, will turn your cider green and possibly toxic...

If its watery it needs more body, probably needs more tannin. Adding tannin powder should do the trick, I'm not sure if its too late at this point or not. I suggest trying to add a smidge to a small glass and see if it helps.

Alright I'll try one gallon at a time and see if that makes a difference. I threw one gallon out on the porch last night and it was nice an icey when I woke up this morning. Not as cold tonight though.

Damn it! Its less frozen today than it was yesterday! I think the problem is my freezer is in the garage and its cold out so the freezer isn't turning on. But not cold enough out to freeze cider. Grrrr

It left a very off aroma for me, perhaps I messed up sanitation somewhere but that doesn't happen often. I forgot my 2nd staggered nutrient on that batch so maybe that added to the off aroma. It did clear out super quick.

Thanks! The ABV is probably around 7% and the containers are a very heavy plastic sort of like the container arizona tea gallons come in.

How long does the freezing usually take?? Put 3 gallons in the freezer at around -15F and 48 hours later its barely even slushy.