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I was going to start yet another batch of cider today, but couldn’t find the motivation. Every cider I make turns out overly tart. The apple (and other fruits) flavors are there, but theyare hidden under this tart (almost berliner weisse) flavor. I’ve tried sweetening & mixing with apple juice...

I brewed 5gal of cider in a single carboy. Then I added fresh pressed fruit juice to five separate 1gal carboys and topped each of them off with the fermented cider. They all experienced a healthy secondary fermentation, have cleared beautifully, and taste great. But I have no idea how to...

A friend is moving and asked if I wanted his still. There seems to be a lot of parts missing. Can anyone id this equipment and possibly describe what parts are missing?

I’ve been fine tuning several cider recipes in 1gal glass carboys (apple, blueberry, mango, apple pie, pineapple, peach, grape). Eventually I plan to scale the ones I like best up to 5gal buckets. My best results have all come from pitching strait apple primaries, then racking onto the...

Does anyone know if there is a limit on how long clearing agents can be allowed to work before getting them (along with the sediment) out of the product? I’ve been using Super Kleer with great success in my cider/meads. The longest I’ve allowed it to work is about 2 weeks. I can’t find any...

I’m having issues with my cider bottles carbing. I used fresh grolsch flip top bottles and one plastic coke bottle (w/hot glue) to gauge the average pressure. After 10 days the coke bottle had not firmed up. I popped one of the glass bottles and it’s flat. It’s darn good and strong, but I prefer...

Hello all, I’m attempting my first go at backsweetening a cider/wine to bottle carb. The recipe I’m following calls for 1/4 cup of dissolved brown sugar in water. However I want to incorporate a can of apple juice concentrate for added flavor. The nutritional facts on the juice can reads 27g of...