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I am so happy today. I just tasted my elderberry cider after racking it a second time following secondary. I was in heaven. I cannot wait to taste it in 2 weeks after it ages.

Introducing cider batch number 5: a elderberry cider made from an overnight syrup made from dried elderberries and orange peel along with 2 lbs. of raw sugar. I am looking forward to the results from this batch.

After spending the first part of my extended weekend moving my first born to college Asa freshman and returning home, I checked on my cider and found that it went from being active to nothing after over a week of fermenting. It looked like this. I gave a little burping to see if it would...

I forgot to post this last night. I racked my 3rd batch - the sour cherry cider. Before After There was a lot of funk when we opened the jug - more than what my sour beer loving husband could handle. I am hoping that the aging process will mellow the flavors out and then add some back...

I started a batch of Pumpkin cider this weekend. I used 2 cans of canned pumpkin, 2 lbs of brown sugar and a spiced tea made from clove, cinnamon, and fresh ginger as part of recipe. I used boiling water to melt the brown sugar and then added the canned pumpkin before adding the apple cider...

Hello, fellow homebrewers. I am in the need of some advice and insight. I went down to check on my cherry infused cider that I have in primary after a week. I had added some sugar syrup - made from boiling water and raw sugar - last night along with yeast energizer to get the feasting...

I just wanted to stop by and say "Hi!" I just joined and looking forward to reading the thread more tomorrow. :fro: Denise