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I have been making cider for a few seasons now and always added sugar to raise the OG in fear of the cider going bad (and more alcohol). This time I wanted to go as light and simple as possible and added no sugar. My OG is 1040 and used S-04 with nutrients. I expect it to ferment out to about...

Hey guys just an update: The cider from last october went through malo lactic fermentation in the spring and fermented down to no sugar almost. Its funny, i had them in several carboys and with the scent of spring these guys all knew their job. :) At that time the taste was still not so...

Thanks!

Hey guys! Just have a quick question on my logistics: I am planning to bottle my cider in a few weeks and after some bottle carbonation would plan to pasteurize it, but I would like to have it conditioning in the bottles to get more character. Would pasteurization stop whatever goes on in...

Ey i have this 20 liter batch of cider in secondary and was planning on applying some more apple juice before bottling and eventually pasteurizing to get a nicely carbed but semi-dry end product. What would you say as a good ratio of fresh juice to mix in? My gravity is round 0.4* brix. Thanks...

Hi guys! I just started a new batch of cider from my own pressing, turned out to be 20 Litres with a gravity of 11.5 brix (1.046). My question is do I have to add any sugar to make my ABV level higher than it would be (i'm guessing around 5-6%) to increase the shelf life of the final product or...

can you add tannin at the end of fermentation? end of secondary?

Unfortunately, it WAS champagne yeast to start with which should still work at and above 14% abv. Would adding some nutrients to the yeast help any? Thx

I got a little carried away with sugaring up my freshly pressed juice back in october, and got the starting sg to 23 brix (i was aiming for 16 -- a slight miscalculation :drunk:) It was fermenting nicely and i put it to secondary and thought i was getting a fine dessert wine or something, but...