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I have plans for secondary fermentation so I was more worried about the batch being ruined in the flavor/fermentation direction than being safe to drink. While drinking the star sans solution undiluted (ph of 1) is dangerous, it's heavily diluted when you prep it for actual use (pH of 3.8). The...

Been fermenting cider for awhile but never had this problem before as southern California weather is typically pretty stable. I have two garaged carboys (5 gal and 6.5 gal) going about 5 weeks in now with blowout tubes to a single gallon jug of star sans solution. Over the holiday the temp...

I did just this about three years ago for the same reason. Added a whole can of Vintner's Pear Base (96oz) to a 3 gallon carboy and filled the rest with treetop apple juice, a couple of whole vanilla beans, and some English cider yeast. I didn't take SG readings back then so I don't know exactly...

My top three suggestions for a perry batches would be Vanilla Bean, Elderberry, and Black Currant.

Mission Trail made one that was only fermented peach juice (no apple). They specialize in "Jerkum" (fermented plum juice), and sort of extended that term to any stone fruit juice. I highly recommend checking them out. Since I hadn't found it again this last year, I tried to make my own Peachy...

I add purees in secondary and add pectin enzyme to make sure it clears.

I get my labels done at grogtag.com They have discounts periodically and a once a year 50%-off day where I'll stock up.

I made a one gallon batch of passion fruit cider last year that turned out pretty good and plan to do again this summer. My primary used champagne yeast and was fermented out over four months. I added 20 ounces of Vintner's passion fruit puree along with some pectin enzyme and yeast nutrient for...