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Retirement!

It's not necessary to have 7 weeks of fermentation to get cider that tastes good. :)

I don't know what kind of cider you're making, but mine is always fermented to dry in less than 2 weeks, usually closer to 1.

I use Belle Saison regularly for my cider ( prefer beer yeasts over wine yeasts). I don't do secondary. Ferment until dry, backsweeten a bit with Xylitol, add a little AJC for carbonation, and bottle. About 3 weeks from pitching to drinking.

I've never used actual fruit for flavoring, just fruit juice. Do you get much fruit flavor from using whole fruit?

Can you elaborate on this? Contaminated how? With what?

It would be even grosser if it contained all the nasties bugs that the chlorine kills...

FYI so others don't have to click--in was in MI and is now sold.

This is how I do it too. You can do 50/50 black and green tea for the tea component too. And you can use decaf if caffeine is a concern.

Congrats on your new baby! :-) I've always used GTS to grow my SCOBYs, all last year and as recently as 2 weeks ago.

I don't really know how to address the flavor questions...it's too individual. To me, Belle Saison leaves it with a hint of apple, and other than that I consider it pretty neutral, but I don't consider myself a super-taster, and everyone's palate is different. In contrast, I find that wine...

I spotted this at my local Sprouts, and I've never had a lambic although I love sours, so I had to try it. Wow. I love it! Tastes like a tart off-dry fruit cider more than a beer, but that's not a bad thing in my book. Anyone know if I can harvest the bugs from this?

That's not correct. The specs linked to in post #2 say: "Desirable fermentation temperature: 15-30°C (59-86°F). It is recommended to start the ferment at 17°C (62°F) or higher." Someone up thread apparently misread 86 as 68... :-| I thought that seemed low for a wine yeast, so I checked the...

This is my go-to yeast for cider, and I usually ferment at room temp, around 75-76F. But I used store bought juice, not fresh pressed. So far I have been much happier with the results from beer yeasts than with wine yeasts, although I may try a few other wine yeasts (D47, maybe QA23) in the...

The copper version of the Ukeg growler is going to be a Lightning Deal today at 6:54 CT. Since it's a lightning deal, no way to tell in advance how much the discount will be. https://www.amazon.com/dp/B00YRA5BB2/

Even with the $49 discount applied at checkout? That puts it at $100, which is about the lowest price the Camelizer price watch tool shows. I'm not familiar with them, but $49 off the regular $149 price seemed like a good deal.

https://www.amazon.com/uKeg-Pressurized-Growler-Craft-Beer/dp/B00YR9NUEI If you do a Prime Day search with the term "homebrew", there are 85 results...all sorts of things... https://www.amazon.com/s?k=homebrew&i=prime-day-secondary Even better search...

Sometimes the obvious slips right by you. Duh. Thanks!

How do you determine how much yeast to add to provide the correct level of carbonation, without risking gushers or bottle bombs? I've seen calculators for priming sugar, but not for yeast.

Your situation was different. If I recall, your cider had been aging in a carboy for 3 months, so the most of the yeast was probably dead. No wonder it was stressed...