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Mine usually have some of that, but I don't think it's mold. But it's never been a problem and my cider tastes great.

I allow at least a month for mine to fully carbonate. And I leave all my bottles in big plastic totes, just in case I get any bottle bombs. But also for convenient storage. Maybe you could leave them at room temperature for a couple more weeks and check again.

I'm able to get Golden Russet juice sometimes, and it makes cider with an alcohol content of 7% to 8%, with no added sugar.

"I’ve purchased some hard ciders recently and they have more of an Apple flavor than what I made." Adding sugar boosts the alcohol, but destroys the apple flavor. It's best if you don't add sugar.

You might need to add some yeast nutrient and yeast energizer.

Wickson, Golden Russet, Hewes, Northern Spy, Baldwin, Dolgo.

Last year I got one of the 14L basket presses from Home Depot. It works great for the amount of cider I make, and it's very durable.

I would start with one pint of crabapple juice per gallon, and see what it tastes like. For 5 gallons of cider I added 1 1/2 gallons of crabapple cider. And I added some Erythritol to sweeten it some.

I recently bottled 5 gallons of cider, mixed with 1 gallon of crabapple cider. I dissolved 3 cups of Erythritol in a pint of boiling water. And dissolved 190 grams of corn sugar in another pan, with a pint of boiling water. I let it cool some and added the erythritol and corn sugar to the...

It's all explained in the good stickys at the beginning of this forum. This is basically how I do it: 1. Add Camden tables. 2. Let sit for 12 hours. 3. Add Pectic Enzyme. 4. Let sit for 12 hours. 5. Then I use a sanitized glass measuring cup to scoop out a cup or two of the juice, and stir...

Young, 'green' cider never has much apple aroma or flavor. You need to age it in the secondary carboy for at least 6 months, and the apple flavor will come back. I just bottled some that I aged for a year, and the apple declares its rightful place.

The crabapple juice will really improve your cider, and give it some 'soul'.

I use straight Erythritol and it tastes just like sugar to me. Never noticed any aftertaste.

I recently made some crabapple cider and used some yeast energizer in addition to the yeast nutrient. That did the trick. And make sure you're keeping it at the correct temperature for your different types of yeast.

Or when you pour some in a glass to drink it, you can add a little water to dilute it. Or maybe add a little ginger ale or sprite to the glass.

No, the output tube never clogged.

Add some yeast nutrient and yeast energizer. Dissolve it in some of the juice first, and then stir it into the bucket.

Whatever type of yeast you use, the package will list the ideal fermentation temperature range. I like to start it at the high end of the range, and then bring it down to the low end once the fermentation takes off. I think that will help preserve the apple flavor. And aging it for several...

I think S04 is fine for the yeast. And I would add some crabapple juice to make the flavor pop. I would eliminate the added sugar also.

I made a grinder using the Waste King 8000 model that others mention. It works fine and doesn't seem to overheat at all, and it's pretty quiet. I had two full 5-gallon buckets of crabapples, and got almost 4 gallons of juice.