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I have an Alicante wine that I've somewhat pushed aside in the cellar. It was started in October 2020 and made from grapes, fermented on the skins. We liked it's aromatic nose and chose to not put it through MLF at the time. I'm now in a position that I need an additional blender carboy (I...

So I messed up in a rather large way. I tend to not add much for sulphite but trialing barrel aging and the word is to keep up the s02 levels. I added 100 PPM (only had residual of 4 when tested). Wanted to add 50ppm, but because it was just racked and new barrel it was suggested 75 ppm as it...

ok - I understand why cider can have rhino farts - temp, low nutrients, yeast selection, yeast health/numbers/stress. I normally do not add kmeta to start a ferment but I'm building 4 yeast starters of WLF 775 and they are 11.00 a shot so I chose to use a sanitized must as it's 55 gallons of...

ok - so this has happened to 3 runs now. Changed lines and cleaned everything but the connectors. Different ciders New c02 fill Bottle was inspected last time and was super clean and shiny inside No change to detergents or sanitizers Photo on the left isn't sparkling clear as I grabbed it this...

Ok - Odd one. This has been happening since my last keg fill. Clear is dead clear. Beautiful. Sparkling clear. Keg it. It's quite cloudy. Like can't read the headlines through it looking through a champagne flute. I've changed out the lines. Haven't changed sanitizers or cleaners. WTF~...

So I had this weird off flavour - not pleasing. Just started as it wasn't there two days ago. Has what I describe as an acetyl flavour. Almost like the beginning of a vinegary taste (of the taste of the smell of apple pressings about about a week) but not decernable by nose and this flavour...

so it’s been an apple year. Pressed about 2500 lbs so far.... I have a 55G blue oak ‘plastic’ food grade drum fermenting with wlp775. There’s about 50G in it. The OG was 1.052 SG current is about 1.03 PH 3.31 I’d like to raise it to about 1.065 That’s 12.9 Brix to 15.9 a 3 Brix change...

so we have a birthday party this weekend (Sunday) and of course we have a couple kegs in the go. It’s june. Need to stay hydrated right? I left my lemonade making until late it it hadn’t completely cleared. It tastes a tad yeasty and to me it’s a no go. It’s in the keg, carbonated. Is there...

This time last year I was making my first cider. Stressing and muddling through and had questions at every turn. Thanks to the group here for taking the time to answer my questions and others that has similar concerns before me. Such a tremendous resource we have here! Thanks especially to...

Help. A couple of weeks ago I did a final racked from a fresh pressed cider I started in september and then added some superkleer. It was/is a lovely cider (nicest to date) but now has this horrible taste. I just put it in the keg to chill. Do you think that the taste will change? Maybe...

My brew room is 16C/61F on the table and 12C/54F on the floor. Will this create any off flavours? Recipe (as to manufacturers instructions with additon of dextrose and light DME) states 21-27C. If I move it to another part of the house the the temps will fluctuate as we have wood heat...

I haven't checked the gravity yet - need more sanitizer - but I noticed last night that one of my ciders has small little bubbles. Doesn't seem to be much airlock activity if any (but haven't watched it like a hawk) but bubbles accumulating in the carboy neck. I started this cider in Sept...

Package states 3g/L. Sanibrew/diversol Once mixed, how long is it active/effective for?

Bought some cheap juice and filled a 5g carboy. Added tannin and acid. Fermented and in secondary probably a month maybe two. Really no flavour. Can't win them all I guess...and I'm used to fresh pressed juice which makes it worse. Any suggestions with additions in the secondary to...

Can't find reasonably priced decent sized used barrels so looking for an alternate solution. I'm sure that this has been done before. Add to secondary? Toast before hand? or soak in spirits?

I have a cider with SG was 1.05. FG .996 Aprox 7% alcohol Nottingham yeast was used on fresh pressed juice Superkleer as finning agent Backsweetened, bottled (cider is still - not sparkling - been two months and no carbonation thanks to the SK I guess) I don't like it. Not even a little...

Have to make a choice for my next batch. Price is the same. The heat pasteurized press pressed juice is FULL of flavour, thick and lovely. The RAW frozen juice is much thinner and weaker tasting. The only juice I haven't liked that I fermented was a pasteurized juice - Ryan's....so...

Any suggestions on what product to properly sanitize our Apple press and grinder. It's a combo of oak but mostly stainless steel. Prefer to not use kmeta in my cider as I'm sensitive to sulfites.

We have a new scratter/mill and press... it and it needs some work. Press is awesome. Works like a hot dam. Scratter/mill needs some work as is being redesigned. We've added/changed the pattern of the screws (AKA blunt force trama) and that has helped being more random and it eats through...

Cleared a gallon of cider with bentonite as SK didn't work well. Had it sitting outside in carport. It's been hovering around freezing so great for cold crashing and dropping clay and yeast out of suspension. Well. I forgot to wrap it last night and temps dipped. Half frozen. So much for...