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Great article! Have to remember the bad times in order to have good times. My disaster from over the winter was five gallons of cider I picked up from the orchard. It was the very last bit left and they had been keeping it at 33 degrees. Put it in my storage fridge to get at it in a week...

wow, count me in please.

I've done it both ways now with the same recipe to find that using a secondary does clear it up a bit more. I wait until 1.002 or so and then rack and let sit for about 20 days or so. After bottling, you can tell the difference. This is just my experience and I should mention, I don't use...

I'm in

Nice work! It's a great feeling, especially when it tastes good.

I am also interested in this. Anyone have a good procedure to share and is it legal?

i'm in please.

This sounds like a wonderful experiment! Please keep us posted on your progress and what you find.

I'm in.

Hey all! Has anyone tried using a juicer vs smashing them? Thought this may get more juice in the long run. Any thoughts?

My bad, I misspoke so correct me to say that I'm surprised at how much of the sweet flavor the 'carbonating process' takes out of the cider. I should know better by now as I think I've read over 100 different forum articles at this point.

I just picked up some French Oak Medium Toast chips last night as well to dabble with. Was planning on making an extract vs putting the chips directly in. What was it, flavor-wise, that made it so terrible?

Wow, that sure looks like fun. Has anyone spent the money on one of these and used it or know someone who has? I could see one of these on a 10 or 20 gallon carboy, (if they even exist), but as I'm brewing in 1 gallon vessels, I may have to pass on this investment. Do refractometers have a...

Hey all, I'm sure it's been asked but I'm having trouble finding an answer as I'm looking for a better way to measure. I've found out recently that a hydrometer and a graduated cylinder rely on your "point of view" as I had someone read measurements to me to record, where I went back and...

GREAT FAQ! My second batch is finishing primary this week so this information is very helpful. I was wondering why my ale yeast wasn't fermenting below 1.002. Thank you for covering the difference in yeasts. When it comes time to back sweeten, I haven't used artificial sugars either...

That is wonderful! Thanks for your reply on this and thank you even more for all the work you have posted. I know that I speak for more than just myself when I say that your sticky on pasteurization alone has changed our perception on how we can store cider. Having another proven option to...

Please sign me up as well. Thank you!

I am getting ready to pasteurize in about a week or so. I haven't made it though the 111 pages of Pappers sticky myself but was planning on using this method with the 190 degrees as well. Andy: I hope that you are alright and that your not giving up on this hobby. Forum Mods: Is there a...

I leave mine on as well. Since I brew in the basement for more room, better temp, and controlled lighting the ceiling isn't finished and I'd prefer the floorboards from adding any "extra" flavors. Seems safer this way.

Holy Cats! I feel foolish. I've never even looked into brewing beer before and after glancing at the process, it all makes more sense now. Thank you everyone for your help.