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Very nice! Looks sturdy and handy. Thanks for sharing!

Sure, somewhere in that range should be good - I've made some smaller and odd-volume batches, and I usually skip the bottling bucket step, so I add one "Domino Dot" (~2.5 gram sugar cube) to each 12oz bottle. That works out to about the same sugar concentration as 5 oz / 5 gal, and I typically...

Just wanted to check in and report that I've made a few batches of this, and it's basically the best cider I've ever had. Very little beer flavor - just does a great job of providing some complexity and depth to the cider. Already looking forward to next year's apples - this is going in my...

In my understanding, you want to basically wait for the "fast" fermentation to slow down. There isn't a good definition of exactly what constitutes "fast", and it varies a lot by yeast, apple type, temperature, etc. But IME it's usually 1-3 weeks. My rule of thumb: when you can watch the...

Nice! I'm contemplating the build of a parallel immersion chiller too. I like your use of (inexpensive and easy) plastic tees! Sounds much quicker and easier than soldering. However, since this is going into boiling wort, it'd probably be better in the long run to use silicone tubing instead...

I love the creativity, and I'm speaking as a home renovator more than as a brewer here, but I have to say that design makes me nervous. Both general top-heavy-ness, and especially with the mash tun cantilevered out like that. Reducing the size of the center post compared to the linked pic...

Interested in starting my first electric setup - thanks!

Hard cider can be extremely easy if you're willing to try wild yeast - it's more variable than commercial yeast, but easier, and can be quite good. Once you have fresh cider (grind & press apples), all you need to do is pour it in a container with an air lock and leave it until it stops bubbling...

Good questions - in to watch responses! (Just found this thread - hoping to brew a batch with fresh-pressed cider this fall. :) )

I've been wondering the same thing - a few of my Centennial were probably past ripe (already picked), while others on the same bines are definitely too green. In to watch more responses!

6 gallons of wild yeast (some hopped) + 2 gallons with various commercial yeasts, =8 so far from me. 360.5

Hi! I've been making wild-yeast cider for a few years now, mostly because I have a small cider press and a big apple tree in my yard. In the past I've always kept it very simple - throw fresh juice & some sugar in a fermenter, bottle after a few months or when I get around to it. It's always...

Hi, I joined specifically because I found this thread after discovering some wild/feral hops in upstate NY also! These were at the edge of a farm field in Spafford. (pic attached) Probably not completely wild/native, as they're near a house and a barn that are both >100 years old, so the area...