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I am using natural corks, thanks a bunch!

I searched high and low on this site and did not find anything mentioning storage of apple wine on its side? maybe everyone just knows this so its a no brainer? First time making wine, brewed 5 gallons of Apple Wine, bottled and corked last night. Should I now store on side to keep cork wet...

so Revvy goes in promary for 3-5 months, then bottles, no other rackings? I suer like the sound of that for saving time. If I am reading this correctly, I may be inclined to try that for my next batch adn see how it goes.

so Revvy goes in promary for 3-5 months, then bottles, no other rackings? I suer like the sound of that for saving time. If I am reading this correctly, I may be inclined to try that for my next batch adn see how it goes.

Thanks for the input. I would hate to do all this work and have sub optimal results. So do we have any generally agreed upon timelines. From what I have read and learned from this incredibly helpful site I'm thinking of doing the following for my next 2 batches for which I have fresh pressed...

use One Step and glass only, hate plaxtic, but thanks

thanks for the info, I will be patient

Did a batch of Ed Worts Apfelwein 4 weeks ago, fermented out to .993 so I was going to bottle tonight BUT it has quite a weird taste, almost plastic like, odd smell too. How normal is this for a young cider? Dont want to bottle if the batch has gone bad somehow, I guess I could just leave in...

New to cider, first 3 batches 4 weeks ago. Taste now os not really that bad, a bit af a strange aftertaste but from reading up here that seems normal for only 4-5 weeks out. Is bulk aging better than bottle aging? Would like to free up a carboy for my next bach, have 3 tied up now, plus 3 gal...

good to know on teh temp. i was under the impression that 70 degrees was better for primary fermentation. Or dod you meat 60 deg good for longer term storage. I think you just picked my next batch, 5 weeks sounds good and will allow me to be more patient with my cider. Thanks

Thanks, feel much better, ya kinda went nuts with the buying that much, but it I am hoping it will store well in my basement which stays about 62 deg F all year. Figurted just brew non stop for a few months, and be set with cider for a while. Want to try meand nxt. Thanks again. joe

thanks

about to get rolling RIGHT NOW with a 6 gal batch of "Great Dry Sparkling Cider" from this site. Anyone have any tips on adding honey? Should I try to heat pasteurize the honey before adding to cider?

sealed in gallon milk jugs, well I'm gonna give it a go and will post results. Just hope the pot. meta. stays active enough to decrease chance of infection upon initial fermentation. Just hated to only buy a little since you can only get it once a year and I was told fresh presssed potentially...

well thanks for the prespective, I got the impression that cider needs the O2 initially as compared to beer. Of course it never made sense to me, its just yeast eating sugar right.

Has anyone tried to hold fresh pressed/ unpasteurized cider in the fridge before cider making? What about freezing? What about adding potassium metabisulfite then storing in fridge for 2-4 weeks before cider making? Waiting for my primarys to free up to go to my second batch. Thanks Joe

getting ready for my second 2 bathes of cider from fresh pressed cider, no pasteurization/chemicals. Is open fermentaion in a bucket covered with cloth the only way to go? Since I'm a longtime beer guy I would rather do primary in a carboy without airlock, then go to airlock after racking...

I too am an oversulfiter. New to cider and read labe wrong, added 5 times too much, so I diluted it down since I had more cider on hand, to about 2.5 times too much, then pitched yeast, nothing for t2 days, so I stirred and then repitched about half the original amount of yeast, after letting it...

ahhh, whats crashing mean? adding something to stop fermentation? Pot. Sorbate? Following my typical stype I kinda went nus and bought 30 gals of fresh pressed cider, trying to get a clue befoer my next batch. Joe Primary 1 - 5 gal "Apple Wine" - from this site Primary 2 - 6 gal EdWorts...

are you in an open fermenter that long? I have my first 2 batches only about 5 days in.