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I would love to do it this way but very commercial operation I have talked to said sterile filtration after carbonation (on the way to bottling line) will not work. Cannot get pressure high enough and results in partially filled bottles. If anyone has done this successfully, I would love to...

Are there any methods that I can use to safely bottle a carbonated sweet cider beside using Velcorin or pasteurization? I am using a brite tank to force carbonate then plan to use a counter pressure filler to bottle How about sterile filtering the cider before it goes to the brite tank and...

I have the opportunity to pick a few tons of rainier cherries this week and I am wondering if I can use my winery bladder press to press them? Has anyone ever used a bladder press on cherries? Any advice would be helpful. For instance press program, length of time, pressure settings, etc. Thanks.

I am right at the end of fermentation so there is still a lot of CO2, I stopped the fermentation before it went completely dry. Trying to avoid bottling one at a time. I do have access to a 6 bottle gravity filler, so my preference is to use that.

250 gallons.

MaxStout, Good idea! I will call around and see if someone has a bottle line that can do crown caps. I have a mobile bottling truck come in and bottle my wine, but they cannot handle a crown capping.

Asgard, I am located in eastern Washington State. Would love to have you visit.

I am trying to avoid forced carbonation this time around and keeping things as simple as possible. I have read elsewhere that since I only want a slight fizz, then by bottling 'gently' using a gravity filler, I will be able to retain some of the carbonation that is already in the cider in the...

Yes, it is a lot! I have a commercial winery and make ice cider every year, this is the first year of attempting hard cider but only because after cryo-extraction of the ice cider I had a lot of juice left over and seemed a shame to put it down the drain. So I decided to ferment it and lo and...

I just made 250 gallons of hard cider, it is just at the end of fermentation and still carbonated. I want to bottle this cider so it retains a little fizziness in the bottle and I am not sure how best to do this. I don't own any kegs, so I want to avoid have to buy a bunch of them if I don't...

So do you think I can force carbonate then use a gravity filler to bottle; that this will keep a slight fizz? I'd like to not use a counter pressure filler if possible.

Thanks barnaclebob, I have no idea whether it makes sense financially yet, just trying to figure out what my options are.

New at this so have some equipment questions. I have a big batch of cider that I would like to force carbonate and do not want to buy a bunch of kegs. Are there tanks that can be used to force carbonate my brew? I was looking at something like this...

Richy, I am about to buy my first bright tank to carbonate my first batch of cider. Any lessons to be learned from your experiences?

Thanks Duganson and LeBreton. I will call them directly and ask.

LeBreton, I wondered if the rules for adding flavors, extracts, botanicals etc. to cider was more relaxed than for wine? Is a formula approval necessary for instance?

Shorthand for the " Alcohol and Tobaco Tax and Trade Bureau". It is the federal agency that regulates commercial production of wine, beer and spirits. I was hoping to find a commercial cider producer on the forum that could steer me in the right direction on these regs, specific to cider. Hope...

I am planning to make a slightly sweet, slightly carbonated cider (with no sediment)...my first one. But I have made a lot of sweet wine, so I plan on using the same plan, the only difference is the forced carbonation and bottling at the end. So I plan to stop the cider at desired sweetness by...

Great thread since I am thinking of doing the same thing. I have some 'jacked' apple juice, which I made by freezing then thawing. It's at about 19 brix. I want to ferment and leave some sugar in it then force carb it to get the sparkle. I make wine, so this plan stems from my experience making...

Is there anyone out there, in the business, that can help me answer a few questions concerning commercial hard cider production and TTB regulations about bottling and adding flavors? Thanks in advance for your help.