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I’m going to be kegging this batch, so it would be hard to shake the keg every time lol. I was actually going for something similar to JK

If I wanted my cider to stay cloudy, too look more like apple cider, would bringing it to a boil for a moment set the pectin and accomplish this goal?

Just wanted to give a shout out to Zack at Keg Connection. I ordered a 4 tap kit with 4 used ball lock kegs. Upon receiving the kit I noticed that the rubber bottom on one of the kegs was cracked and appeared to have been glued back on, causing the keg to sit with a pretty drastic lean. I...

My bottle of JOAM after 2 months

It's my understanding that cold crashing will stop fermentation while it remains cold, and pasteurizing will prevent any further fermentation period...even if the bottles return to room temp.

+12 gallons from me...might make 6 more before the end of the year 915.5

Well. I had some friends over tonight to have a couple beers and brew a Holliday Ale, so I made them taste this cider. We've come to the conclusion that it's the artificial sweetener that's causing the taste.

Your edit is exactly what I was thinking...I want something that's in the 6-8% range, so that it's not in wine territory.

This cyser you speak of...do you have a recipe you wouldn't mind sharing? I'm in love with the XR Cyser from St. Ambrose and have been trying to find a suitable substitute.

Thanks. I'm actually slowly working on that one to see if I can fix it without throwing too many solutions at it. I whipped it up and tossed another gallon of cider in to restart fermentation with some yeast nutrient to see if it would help, and it did. Now it's just a waiting game according to...

Yea, I posted over there to start because Mead is what got me into homebrewing, but there's a lot more cider activity here. Well, I went ahead and added some honey to a sample I pulled...it's still got a sour after taste, but it's not as pronounced. I'm not sure what it is, but it lingers in...

Don't you need to spin it to make sure the bubbles aren't affecting your reading?

You'll have to let me know how this turns out for you, I've got one of their basic cider kits in a bucket right now and it's pretty sour after fermenting down to 1.004 over 11 days.

What he said. You need to clean AND sanitize the bottles.

Fair enough. The reason I got a kit is that I have 5 gallons of cider sitting in a carboy due to a sulfur smell that I'm aging out...Nottingham yeast was used on that one. I had hoped that the kit would produce something palatable in a short amount of time.

Would testing the PH aid in figuring that out? I have some test strips, so that would take all of 30 seconds to do.

I'll have to fish a glass out when I get home and try that. I'm used to dry wine and like the Stone-Dry Angry Orchard, so I didn't expect it to be too dry for my taste.

I recently purchased a Brewers Best Cider House kit and after the time indicated on the kit, and following the directions exactly, it's got a really sour taste... 11/3 -Mixed up 2lbs of corn sugar with 1 gallon of boiling water and tossed into the fermenting bucket -Added the supplied liquid...