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I'm aging some cider in a 15 gal whiskey barral and have only aged in 50 gal ones before. How long would you suggest to age it? I know the smaller barrals age faster so am interested in a ballpark.

I am looking for a way to make a white"snow" colored cider for the holidays. Has anyone done this? Ideas on how. I'm thinking about trying coconut milk but don't think it would stay in suspension. Thoughts?

Got 5 more gallons fermenting... this one is spiced. 812 + 5 = 817

If you want the hops bitter flavor you boil it with part of the juice. If you want the grassy notes dry hop it. Most hopped cider is dry hopped. You can do both if you want a IPC. But it tends to overpower a lot of the apple notes. A lot of cider drinkers tend to shy away from the hoppyness...

708 + 5 = 713 This one is hopped

5 gal bittersweet cider + 582 = 587

6 gallons blueberry cider fermenting 363 + 6 =369 total gallons to date

I put mine in a cheesecloth sock. Cuts down one the mess. I dont use the pellets so they are contained in the bag of better. Then when im done i jest pull the sock out and done.

I've not used KC finings. From what ive been reading it looks like that might strip the red from the cherry out of the cider. Might try it anyway.

Well I now for a fact I didn't put enough pectic enzyme in it as I put none. I was asking about adding it after fermintaion as that is where I'm at now.

Ive had this cider in the secondary carboy for 4 weeks now. Was out of Pectin Enzyme when I started the cider so its taking a while to clarify. There is no clarification at all yet and im wanting to bottle condition so I have the carboy back so I can use it for again @the end of the month. Has...

5 more gal for me. Planning on doing 10 gal a month for the rest of the year. Im going to add enkamania's 5 into the total. 239+5"enkamania"+5=249

Im back sweetening with a little cherry juice for a little flavor and don't want the yeast eating the new juice.

I will have to try that as i tend to like them dry as well. This time im adding a bit of tart cherry juice to give it more of a cherry pow. Its a oaked cherry cider and i think to much of the cherry flavor was lost in fermentation.

I was thinking of bottle carbing then pasteurizing the bottles. How long should I wait to pasteurize to insure carbonation.

You can buy cider juice by the gallon from Off the Branch Farm. http://www.pugetsoundfresh.org/farm/minea-farm-branch-farm

Got 5 gal of cherry cider im planning on oaking so 204 + 5 =209

I'm brewing a cherry cider that i used macerated dried cherries in. Im planning on using toasted oak spirals to give it a barrel aged flavor. Was wondering if anyone has done this and what toast you have used?