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This process scares the crap out of me. I need a taller pot. I am using 32OZ flip top bottles. I let the carb off before warming them and putting them in the tap water. Then apply heat. The cider goes all the way to the lid and then I get spooked. There is 2 inches of the bottle sticking out of...

Right now I have them in the fridge. Think we will just use this batch as is out of the fridge and tweet the next 100 or so batches think i am hooked. Just found the hard lemonade threads. In the fridge there is no carb now. If i do pasteurize I will vent first but just going to drink the...

Roger I am tracking that part this is confusing with the vast amount of techniques. I will be writing down procedures and choices i make before just running into it. I have a quart freezing now to try the apple jack thing. If I just keep the other bottles in the fridge I should be ok from the...

Thanks for the info. Going to pasteurize and roll with it. It tastes ok gonna stop yeast and forget about it for a while. Starting a few more batches with diff sugars.

1 gallon whole foods cider pasteurized no additives Red star champagne yeast 1/4 cup brown sugar 64 degree room Bubbling has stopped a few days ago. Racked to secondary gallon with airlock no bubbles. SG .95. In my hurry I added 1 can apple juice concentrate. For sweetness. Now as I have...

Thanks for the input Gratus and Maylar.

One more question. Will my cider clear as the yeast falls out or will I need a clearing agent of some kind?

Hello Well I embarked on my first cider journey. I am using whole foods apple cider in the handy glass bottle. 1 St bottle Nottingham ale yeast 1/4 cup molasses 64 degree room 2ND bottle Red star champagne yeast 1/4 cup brown sugar 64 degree room Started on 5 July red star has stopped...