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I have successfully made a quince flavored cider, but not as you are going about it. I made a normal apple cider then back sweetened it with some quince that I had rendered down on the stovetop. I peeled the quince first as I didn't want the pectin. Cooked it down strained it and added to...

You are asking us how you want your cider to taste? Yes you can add stevia along with the sugar. I suggest you separate out one measurable unit of cider. Eg: 1 cup or 100 ml. Add stevia until it tastes as you like. Then multiply that volume to all your cider and blend well.

My experience with Xylitol was a bit disappointing. 1) It is a bit of a diuretic. So careful when sharing... 2) I didn't find that it was a good match for my cider. The flavor was not what I wanted. 3) I would strongly suggest back sweetening with Juice and then pasteurizing your bottles once...

Safale S04 ale yeast. Just added some QA23 wine yeast. The juice is at 1.088 so plenty sweet

Have you tried dry hopping some cider? Adds some unique flavor that can hide an immature cider.

Not a commercial guy, but IMHO think of cider more like wine and less like beer. Yes, you could rush it... But... It is so much better when it ages. Unless you are doing like the big guys and sweetening until you have no flavor left. Then yeah, I suppose there is no need to age.

So the past couple of years I have had the luck of having some pear juice to ferment. I have been fermenting Apple Juice for about 5 years. All made straight from the tree. For apple cider, I have just pitched the yeast and let it bubble happily. Both years, I have tried to do the same...

I am lucky enough to have access to pear trees. I ferment but hold back about 15%. Before bottling I add the held back juice.

Thank you, so I wasn't crazy. Good to know. Yes I am only bringing it up to 165. Might even try 160. I have had no trouble with clarity although I do use a clarifier. Thanks for the info.

I really like honey. I have also made a ginger pear cider that everyone loved. I might suggest wine conditioner as a primary sweetener and other juices added for subtlety. I.e. don't try to make your flavours your primary sweetener as well Keep experimenting!

I have read that a 1 micron filter will remove all yeast from your fermented product. Has anyone had success with removing yeast through filtering? I am a little cautious about this as my previous batch was still a bit cloudy after filtering. I have a RV style filter that takes 10 inch...

So, I have posted a couple of times to this forum. In one of those posts I mentioned that I pasteurize prior to fermenting. I received several responses where people mentioned that I could have a much better tasting cider if I don't pasteurize it prior to fermenting. I normally make my own...

Wow, ok, my cider didn't have a chance. Thanks that helps.

Nice and fizzy. Basically means as I would get from a commercial cider. When I was carbonating via yeast, I would add about 1/2 cup of brown sugar to 5 gallons of cider then bottle. This got me a nice and fizzy carbonated bottle. I want to try to accomplish this with kegging then bottling...

If you got to 1.00 after 2 days, I assume your carboys were way too warm. Flavor will be an issue. Temperature and Fermenting are really important. Cider will generally always get to 1.000 unless you stop it before it is done. So, I know of a couple of ways to stop the yeast from creating more...

So, I bought a kegging system last year, kegged then bottled with Blichmann Beer Gun about 36 gallons of cider. (Bottling because sharing end product) Issue I have has been around CO2 volume in the bottles. My cider ended up between 1/4 to 3/4 the volume I wanted. If you use a chart such as...

Awesome JimR. Simple instructions, easy to follow, +1 from me.

My local brew shop has a system where they allow you to keg your cider in their shop, you may ask around. Other than that, put some adds up in a classified site but yes, there is no useful inexpensive system that I am aware of. Pasteurizing is simple. Bottle, test after a week daily, once it...

Thank you I will look into this, not sure from your description what to do with with the iodine

Thanks I will try perhaps 5 gallons without raising the temperature. I am always so paranoid about my valuable, valuable juice that I go a little overboard, in protecting it. If that works out I am curious how the taste will differ.