Search results

This is my 2nd try at (Pear) cider making. I have been letting my cider age longer this time. I am at approx 18 months....Had not checked on it in a while. While there is probably too much head space, I did not want to water it down and this was all the cider I had. So the result is I now...

I have about 6 gal of cider that has been aging in my carboy since last fall. I plan to backsweeten it with more original juice which I had frozen. Problem is, the cider is now very clear but the juice is of course cloudy. I had not thoht about that. How can I clarify my gallon jug of juice...

So my 2nd ever (all pear)cider batch again has, to my untrained tongue, a somewhat metallic taste. What could be causing that? Obviously it comes into contact with metal via my cast iron fruit press, but not so long I'd imagine as to pick up such a taste as the juice flows through right into...

I'm not looking to win any contests. I think my first batch of cider turned out pretty good but that's my opinion, with no experience or anything other than store stuff to compare it to personally. What I think is "drinkable", or at least wont kill me, a seasoned judge or other expert used to...

Recently finished my 2nd ever batch of cider. I do pear cider as I have three pear trees and can't eat them all so why not drink them! I think my first batch last year turned out good IMO with a supposed ABV of high 5ish% (OG 1.065, FG 1.022-ish), according to just plugging in my numbers on...

Hi, I'm still a novice....2nd time doing this. I just started a new batch of Perry. 5 gal In my bucket. Just my own (slow heat pasteurized) pear juice I pressed myself. mixed in pectic enzyme the night before Started a smack pack of WYeast Sweet Mead 4184 the night before. Next morning...

My first cider (pear) is done. I back sweetened with a little brown sugar and added a little vanilla extract. I like the aroma and some of the flavors but it seems to me just too tart. I thought I could fix this adding more sugar, but in samples that made it too sweet and did not remove...

My first ever batch of cider is done fermenting. I plan to ensure the yeast is knocked out via heat pasteurization or the meta-k / bisulphate thing as I have read on this site. So I am not concerned w new fermentation. I want to back sweeten but also age it. But what to do first? So...

I have made my first batch of cider ever and have been doubting myself a lot along he way from lack of experience. this is another case. I have a 6 Gal batch of (pear) cider that is quite tart IMO, (is tart the same as "dry"?) that i wanted to sweeten. I'm expirimenting as some suggested, by...

When aging a cider should it be aged in a near full carboy with an airlock or after sealed in the bottle\keg? Should it be aged at a specific temperature, ex. at 40F in the frige or 60-70F room temp in the basement? Is there a "sweet spot" typically for how long to age it? 1 month not enough...

While cold crashing my cider to help settle out any remining floaty stuff, I did not pay attention to the forecast and it hit like 15 deg last night and the cider in the carboy has partially frozen. I have no idea what if any problems this may present. Is this a problem or will it be ok...

My pear cider (aka Perry I guess) is sitting at this point but I think really needs some back sweetening and\or flavoring. Sicne I have about 9 gallons I was considering trying to flavor some with vanilla and Ginger. I did this when making basic pear sauce last year and it tasted amazing, so...

Been doing a lot of reading on this site and post fermentation I see there are many different opinions on when ciders are best. I'm post fermentation and sitting in a carboy is my cider waiting for a decision. So many people say things like "it gets better with age", "I leave it 6-12...

I plan on force carbing most of my cider but being my first batch I wanted to test natural carbing by back sweetening w sugar. I used 3, 12 oz. plastic water bottles, (the really flimsy ones so I could feel any slight difference), and added 1/2 tsp table to one and 1 tsp to the other and a...

Tis is my first cider attempt. First fermenting anything attempt so I am reading a lot of threads and learning . One thing I have been running across is degassing. But I'm not finding out much about the process. Could someone please explain to me, with regard to cider specifically... What...

I ran across three cases of these quart sized screw top bottles at a farm auction and thought they were pretty cool. I'm planning on doing some in bottle carbonating and a batch of keg carbonated then bottled. Would this type of bottle and screw cap be ok for that? The word "Brew" is...

I know this is totally open to personal preference, but I'd like to carbonate mine to be about what you get in a store bought hard cider like Woodchuck or Angry Orchard. How much, (pressure, bars other terms I don't fully understand?) carbonation does that equate to here? IF I have not...

This is a pear cider. I have another post going on at the moment as I was asking final thoughts questions for bottling and such...but now I see this stuf fon top coming back. Had it on one batch, I racked off, leaving a it behind, cleaned everything and it sits in a new carboy ( w now def too...

I'm doing a pear cider. I used my own pears, press ect. 1st batch ever. I've done a LOT of reading on the forum and asked a couple of questions and gotten some great help sp far. But I really could use some further advice \ thoughts\instruction on the below questions so I don't end up...