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It's not that big a deal to use chemicals. I keg just about everything I make, so I avoid them because my kegs don't need them. I was helping a neighbor with his first cider and I suggested sulfites so I could show him how to back sweeten and make his cider palatable for his wife. If I'm back...

Given that heat chases off aromatics and can bitter fruits, I 100% agree with bernardsmith. Given how sweet commercial ciders are- almost painfully sweet- I'm convinced they have to back sweeten. When I became a cider maker ten years after being a home brewer, I couldn't understand why people...

The reason we use different yeasts is because they impart flavor to beer and wine. This applies to cider as well. A hefe yeast will give you a different flavor than a saison yeast. So to with turbo yeast. Distillers use this yeast to hit a high alcohol content, the process of distilling removes...

The original post wanted to know if he had to pasteurize unfermented apple liquid before he fermented apple liquid into hard apple liquid. He does not need to pasteurize apple liquid before or after fermentation. Sent from my iPhone using Home Brew

I buy unpasteurized cider from the local cider house, add yeast, keg it. No pills, powders, or drops. No problems. Sent from my iPhone using Home Brew

I'd take any of those.

In Sent from my iPhone using Home Brew

In Sent from my iPhone using Home Brew

Yeah I'm in.

Zombie Dust is only sold at FFF's and if a store is selling it they drove to FFF's bought it and put it on their shelf and no one has caught them. If you can stop at FFF's- it's not far off the highway, you can eat there and I've always had a great time. Yes you can buy bottles, not sure about...

I typically get responses same day. From memory, there is a bug- if you don't have something with the water or mash plugged in- it can't save an incomplete profile and crashes. I thought there is a notice when you open it. Sort of vague answer, but that could be it. I'll play with it. If I can...

I rack my cider once to get it off the lees, like Randzor said there is dissolved co2. I put airlocks on my ciders and again set it and forget it. The dissolved co2 will act like a blanket protecting your cider from oxidation. This is how aged beers do not become oxidized.

Way over thinking it. Cider has little "junk" to krausen up, so it doesn't need a lot of room to ferment. Like everyone else said the container must be clean or they couldn't sell it. This is how I make my cider. Dump cider in clean Carboy. Add pectin. 24 hours later add yeast. All brewers...

Yes, thank you for replying. I'm new to brett in cider. I'll add my brett ciders smell amazing vim so excited to try them, but I know age will make them better. Looking forward to Spring!

Nice job on the wrap! I run mine on a blichmann burner and have feared the while thing catching on fire, so I haven't done it. I bet it helps a lot!

I'm curious of the Brett guy will tell me how long he is going to let his ciders age? I started my first Brett cider, I was thinking 3 months to let the Brett grow and do its funky thing.

I agree it's pectin. I guess when I was posting, I was thinking *if* it was Brett/an infection, it's still a good thing. Don't worry, rack carefully. You're fine.

Brett develops a pellicle, look up some images on line. Yours could be a combination of pectin clumping and pellicle from Brett. A previous poster talked about sour and tart flavors. I agree these are consistent with brett or wild yeast, I personally think that's a good thing. It needs time to...

Gordie worked the night shift.

I own the Compleat Meadmaker as well, it's a great and regular read. Glad to see at this forum!