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So I hit a serious of unfortunate events. I gotn50 gallons of fresh pressed juice before the farm closed down for who knows how long but I needed yeast. The Local brew supply shut down (state ordered) and then amazon postponed my order by a week as a non essential item. After 3 days the juice...

I wasn’t paying attention and I added my white labs Brettanomyces Bruxellensis instead of the yeast. Should I add the yeast now or wait a while for the BB to do it’s thing? There is zero activity in the carboy and it’s been 3 days.

I have been trying to find the best price for bulk apples for Pittsburgh PA so I can finish a business outline. I'm currently paying $4.25 a gallon pasteurized but I hear some people are paying as low as $1 a gallon. Anyone have any background on bulk ordering / scale?

I found it on Fb market place and looks like it uses corny kegs. Can I use it like an old school jockey box?

My neighbor has this apple tree and I was going to ask if I could harvest for some cider but not sure what type they are. They look like some sort of crab apples - any idea what they are?

I am looking to upgrade to a steel fermenter but not sure what’s the best one for cider. Ideally I would like one vessel that I can use for primary, secondary, and carbing (not sure if that even exists but that would be awesome). It would also be great if it had some temp control As it’s in my...

I got some fresh tapped Maple and was going to add some pecan to give the flavor a little more depth but I never used nuts before. Anyone have any suggestions or advice?

I contacted a local guy that buys old restaurant equipment and told him if he ever found brewing equipment I would be interested. He called me last night because he didn’t have enough room for some stuff and he would sell it to me cheap if I picked up I paid $160 for an industrial 14ft...

Does anyone know of a better alternative than lugging around a massive CO2 tank and regulator with a keg? I got 2 growler weeks that I love but sometimes I’m trying to bring a few keg and I feel like the CO2 and regulator are just a pain in the ass since it’s so top heavy. I heard you can...

I typically like a more subtle flavor and clear cider so I just let my fruit sit in a cheese cloth in secondary for a week but my friend swears by pureeing it and dumping in secondary. Which do you prefer or do you have another technique?

I’m experimenting with new flavor combos and looking for some inspiration. Does anyone have any favorite flavor combos they’d like to share? Here is what I’m currently playing with: Vanilla bean + locally tapped maple syrup Mint + Lime + Ginger (Moscow mule kinda thing) Mixed berry Cinnamon...

I’ve been force carbing for a while but I recently read about using a Spunding valve on a keg to carb in primary. Sounds pretty interesting especially if it retains more flavor. Does anyone have experience? Thoughts?

I just used the transfer pump for the first time and noticed it infused ALOT of oxygen into the cider. The tube literally looks white after transferring through the pump. Anyone else have this problem? Do i have a broken pump or is this par for the course?

I make a lot of cider and wine and looking to start bottling more as gifts. I was looking to find bulk labeling that I could write on since I’m always trying new styles. Looking for something like the image attached and understand I might have to pay more for customizing. Any thoughts?

I’ve always just put 1.5 teaspoons of nutrient per gallon when I pitch my yeast. I never really had problems with getting yeast to kick. A friend says it’s much better to add yeast at different stages in primary but to me opening my primary several times would be more harmful than any benefits...

My girlfriend didn’t know my package containing a few white lab yeasts needed refrigerated so she threw in the garage and I didn’t catch for 2 days. Is it worth even pitching?

I typically made more traditional ciders but I’ve started adding hops (pellets) and fruits and noticed the end product is pretty hazy. I know if I had more time they will clarify more but I’m using rushing and trying to get a batch finished and kegged within a month. With that said I’m...

I am finally buying enough where I can buy single variety presses instead of a mish mash of whatever they throw in. I am new to making my own blends so would love to hear thoughts on what blends I should try from the list below.

I typically don’t age my cider long before sharing with friends. I would however prefer for it to mature in the keg and get more complex. If I add sorbate/ sulphites will it stunt the aging process? Side note, I am going to bottle / back sweeten some after force carbing.

A friend of mine swears by Nottingham yeast but I tried two batches and it’s the ONLY yeast that gives off an overwhelming sulphur smell. I just made 35 gallons in 8 different carboys and it was the only one (again) that will probably need dumped. Anyone else notice this? Note: yes I gave it...