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Hey Gang...can I keg hard cider and not carbonate it with the co2 and drink it from the keg still?...is there any cons to doing this. Also if I used that method of keeping it in the keg and not carbing it..could I bottle it from the keg still using the BM beer gun method? Thanks Dave

Thanks for the reply J...So if i had double hole stoppers on both fermenters and the racking cane jumper in one hole and just a tube jumper in the other hole to vent co2 from the first fementer into the second fermenter to purge it with co2 then clamp the jumper tube with hemostats to stop the...

Thanks for the reply MS...Lets say there is a CB on the table and a CB on the floor and both had a rack'n cane down the center of the stopper with a tube connecting them. Once the pressure built up enough in the CB on the table and started the sphion...would'nt it continue by gravity..I assume...

Does anyone know... if you close of a fermentation with a stopper..lets say 5 to 10 points before it done fermenting... that enough co2 would build up to push the volume of liguid to anouther storage vessel...and how long do you think it would take to build up enough pressure to push it...I'm...

Thanks TT....yes!..a little of both would be nice. Dave

I found some organic rasins at my local trader joes..but they are presurved with sulphur dioxide. Would they be safe to add to my cider in primary or secondary. I'm guessing it would add a little sulfite into the cider. Thanks! Dave

Thanks for all the info everyone it wa very helpful! Howzzz about yeast selection..is one better than another to use with chilli/hot peppers..say a ale yeast vs a cider or wine yeast? Thanks again! Dave PS...can't get everclear in ME, NH, or MA

Hi gang What is the best way to add chillies to a cider...dry hop them or make a vodka tincture...Also does any body have any favorite chillies that they like to add to cider?...looking to add some heat and chilli character to the cider. Thanks Dave

Thanks for the reply Kevin..thats what I thought, but I couldn't find the exact post again were you explained how you do it. Congrats to you and Mark on your ciders. What type of yeast was in the oaked batch? Do you use chips or sprials,french or american roasted? Also should I have to treat the...

Great thread Kevin..I have been reading through it for the past week or so and am in the process of fermenting a gallon of pasturized cider with US05 and the recommed dose of sugars to get it to 1.060 it has been in the basement for a week with temp at 50 to 55 degs. and is fermenting...

I had a .990 before concentrate..1.000 after and I did not check it today. I have it topped up to a couple inches below the bung/airlock,so I assume that I would get some bubbling if it was fermenting again...I haven't seen any activity in the airlock. Thanks for the replies!

Hi folks I have 5 gal. of cider that has been bulk ageing for 8 months. I just recently added some camden tabs and sorbate and let it sit for a couple of days, then I backsweetened with fresh apple cider that i froze and drained the concentrated juice. It was crystal clear before i added the...