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Hi folks. I have a batch destined for vinegar (on purpose). It's almost dry and I expect to add my vinegar starter soon. I have a whitish/translucent film on the surface that looks like it's a mold. What should I do?

I guess that I could ask in the food sections but it seems more appropriate here. I have begun making cider vinegar and just want to confirm what I understand: 1) I MUST wait for fermentation to complete before adding Acetobacter. 2) I MUST use an open container so the cider can oxidize. 3)...

For the first time I am seeing some references to using 5/16" gas lines and 3/16" liquid lines. How common is this? I don't see quick disconnects with different size barb fittings.

I'm using cubes for my other batches but I got impatient and added tannin powder to a batch that is finishing up now. It colored my cider and I'm regretting adding it. Will it eventually settle so that I can rack off of it?

I have a cider that's at 1.000 and I want to sweeten with FCAJ. I know that I should use Potassium to assist the Sorbate but how much of each? I don't use Camden tablets but rather Sulfite with powder according to the PH of the must. Should I be concerned with the Sulfite adding foul...

I'm going to be filling a corny with 4 gals of cider. I now know that I need to do several purges to get rid of O2 in the head space. How do I do it? Do I fill and seal the keg, then simply repeatedly pressurize and use the PRV?

I've got so much info swirling around in my head now I getting confused about this topic. Will you please let me know what my options are for serving a sweet carbonated cider? The only thing that I'd rather not do is individually sweeten at serving.

My next batch is currently sitting at 1.010. I would like to bottle and carbonate without pasteurizing. Is 1.010 too high even if I'm using Grolsch bottles?

Including shipping... the best price that I could find was: http://www.williamsbrewing.com/4-OZ-FRENCH-OAK-CUBES-P2086.aspx Shipping was fast and packaging was good.

I'm shopping for my first kegs and have decided to standardize with ball lock. Now I'm seeing pin locks that have been converted over. Is there any reason that a converted pin lock should be avoided? I do realize that they will be the pin lock keg size.

Did I mix it too strong? I'm tempted to rinse out the foam when I'm done cleaning buckets or carboys but I know that's a mistake.

Just looking around and getting familiar with different methods. It looks like it's used for beer but does Candi Syrup have any use for sweetening/flavoring cider?

I'm reading up on adding tannin for brightness and astringency. I see that wine tannin in powdered form is what's normally used. But can anybody talk to me about using oak cubes for tannin addition? I've only seen vague mentions of it but nothing more specific.

I'm aware of methods called Slanting and Washing for storing yeast for later use. I simply poured the remains from my fermentation bucket into a pint mason jar and put in the fridge. Is this an acceptable way to store my yeast for cider? How long will it stay viable like this? How many uses...

I'm aware of methods called Slanting and Washing for storing yeast for later use. I simply poured the remains from my fermentation bucket into a pint mason jar and put in the fridge. Is this an acceptable way to store my yeast for cider? How long will it stay viable like this? How many uses...

I'm a brand new cider guy and am prepping my first keg setup for storage/aging/carbing. I end up with 3 gal batches right now and would like to know if it is advisable to have a 5 gal corny filled with only 3 gals while I am aging/carbing.

I can't throw a stone without hitting a brew club but what about us cider/mead people!? :confused: Is there anybody in the Richmond/Midlothian/C'ville area that is interested in getting a cider/mead focused group started?

Hi there everybody. First time posting here in this forum. I hang out in the cider forum. I have a few batches under my belt now and am beginning to look into kegging my ciders for aging, carbing and dispensing. From what little I've been able to figure out, soda kegs seem to be the...

Well... I just found out that one of the nations premier cider orchards is less than an hour away from me!! :rockin: I'll be picking up 15 gals of fresh unpasteurized juice from Albemarle Ciderworks today and I'm very excited to try my hand at cider from premier quality juice. I have Notti...

My #2 just went into my fridge to cold crash. Is there a problem with using PET carboys for aging?