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I haven't posted in a while, but I am gearing up for my second batch of cider. As chance would have it, I ran across six gallons of Musselman's Spiced Apple Cider; pasturized, but preservative-free. Here are two of the lable options I'm toying with:

I just racked my first cider into secondary last night. It may not be the most exciting photo, but I am certainly excited! I started with 6 gallons of pasturized, preservative-free cider, pectic enzyme, and Lalvin D47. I'm planning on bulk-aging this for at least a few weeks after secondary...

UPDATE: Racked Off Into Secondary I have just racked my first batch of cider off into secondary. I had no airlock activity in the last 48 hours and so I chose to rack off today. I expected to lose about 1/2 gallon in my attempt to avoid siphoning out the yeast sediment and that was about...

Thanks! I'm planning on dropping the room's ambient temp slowly, and it should be back to ~64F by this evening. It will be interesting to see how the must's temp compairs to the ambient room temp by then. I suppose I could go read up on thermodynamics and learn about the rate of change of...

UPDATE: Houston, we have lift-off! I now have activity! My yeast seems to have started fermenting while I was at school today. I came home to see a slow, steady bubbling in my airlock. I upped the temperature last night to 70F and the current ambient temp in the room is 72F. Apparently that...

According to beersmith.com, "Krausening is a traditional German method for carbonating beers without using sugars or other adjuncts. Instead actively fermenting malt wort is added to the fermented beer to provide the malted sugars needed for carbonation."...

Cool! This is my first time using a hydrometer, so thank you for the reading adjustment. I'm sure that in time I'll get the hang of reading it. I was hoping for a final ABV around 7%, so if it even gets close I'll be pleased with it. EDIT: I just added the first bit of Fermaid O, though I've...

UPDATE: Pitched the yeast! The pectic enzyme didn't clear anything up yet, but I don't know if that is because I started with pasturized cider or because it happens as the cider ferments. I don't particularly care if this batch doesn't clear up, but I figured it would be worth the time to...

Thanks for the tip about reducing the nutrients! I didn't know about that. I was planning on adding the brown sugar to get a high enough OG to end around 7%ABV, but if you think it would be better for me to set a baseline this go-round then that certainly simplifies things for me. I'm only...

I have just started my first batch of cider today! I used 6 gallons of Louisburg cider (pasturized, but no preservatives) bought at my local HEB grocery store. I sanitized everything, poured in the cider, and added 1 Tbsp of pectic enzyme (1/2 tsp per gallon). I'm letting it sit for 24 hours and...

Hello, homebrewtalk.com! My name is Paul, I am a disabled Air Force veteran, and set to graduate from TX A&M University - San Antonio this December 18th with a bachelors degree in Business Administration. I'm an avid outdoorsman who enjoys camping, hiking, and horseback riding. I am also a...

I found homebrewtalk.com through a Google search for cider recipes. I found a lot of very useful information, advice, and delicous looking recipes and signed up!