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I personally love Woodchuck. My wife and I have grown very fond of that company. We have recently tried the Gumption and Fall Harvest Just Like Apple Pie and they are both amazing. I have brewed a couple of my own ciders and am now getting ready to try adding white oak, cinnamon, and nutmeg...

I have done a couple of ciders that turned out great. I am wanting to venture a little further though. I am planning on using a honeycomb white oak block, cinnamon sticks and some crushed nutmeg to my next batch. I had some questions on this however. I was wondering the timing in which these...

I just finished stove top pasteurization on my 2nd batch. I changed it up a little by using brown sugar instead of dextrose. Everything else except the yeast was pretty much the same even using the syrup recipe before I bottled. I let it set for 2.5 weeks and had it at 7.25%, which is high...

So that post from earlier I was wrong. I had the quart and pint left that I did not bottle and put in the fridge. I put the pint in the fridge last night right after I was done bottling and drank it later that night. I was expecting it to be a little sweeter. My wife and I drank the quart...

So, I bottled last night and it kind of sucked. The cider was really good (not as sweet as expected, but still good). I did a 5 gallon batch and used the syrup and 5 cans of concentrate and it was still not really as sweet as I expected, but again tastes amazing. Everything was going great...

I would, but I need more bottles for that.:cross:

Thank you for the info guys. The rush is actually that I have been so excited reading all these posts of people finishing their ciders and I have a lot of people wanting to try it. :D I know you said it gets better with age, but I am also at the ABV that I want (right at around 6.5%). That is...

I have slight emergency that I need someones opinion on. I checked my gravity tonight to see how close it was to bottling. Funny thing is, it is ready to bottle. I was not expecting that and do not have my caramel syrup ready and do not have the cinnamon extract for it. I was wondering how...

Okay, I went ahead and looked at some other posts for cold crashing and am now more confused than I was before I started. I am going to let you guys know what I am planning on doing and you let me know if my thought process is incorrect or correct please. When my brew gets to the correct FG I...

I am wondering when it is time to stop the yeast instead of stove top pasteurization could I possibly use cold crash my brew by putting outside. I realize that it will depend on how cool it is, but what temps does it take to crash the yeast and how long will it take? For instance, if it gets...

Okay so something that I am freaking out about with my hard cider. Like I posted a few days ago, I pitched my yeast this last Friday which has been a little over 5 days. The yeast has been going crazy and the airlock has been bubbling really good (about every 4 seconds). In my defense with...

Well it has been a while since I have posted anything on here in the way of questions, but I am back and this time with good news. I started this hard cider recipe today and am looking forward to finish it. I it started out good by testing the OG at 1.050 with the first jug of apple juice. I...

I was wondering how big of a deal is it to put the yeast nutrient? I was also wondering if it matters too much between the liquid yeast and the dry yeast? If I do buy dry yeast, would anyone recommend rehydrating the yeast before I pitch it?

I am a new brewer and just finished my first batch of Irish Stout which tastes really good. I really like this recipe and plan to cut it down to be in a 5 gallon carboy. My biggest question is, how much yeast do I use? I am planning on using the Nottingham yeast, but that is all the recipe...