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Not so far, but I am suspicious of my second batch made with CdB this season. It's been in the bottle for about a month and no sign of dissipating. Maybe I should have bulk aged it awhile longer...CM, how long do you generally bulk age before bottling? Most of my ciders get 10-30 days in...

The blend varies throughout the season based on what the orchard has in large quantities. They have told me that the best time to purchase their juice for cider making is early Oct. I have had a hard time getting the exact blend info from them (tart vs. sweet) as I think it's pretty proprietal...

JT- Prior to this season, I had only tested CdB and Lalvin 71b-1122. I have always enjoyed the CdB more than the 71b, though I do ferment dry as opposed to crashing prior to completion of fermentation. I have found that it works well for a (bone) dry sparkling cider, leaving plenty of apple...

Yeah, I'm excited to see what it tastes like after I bottle carbonate. It's definitely got some tang but I believe there is a good amount of apple flavor and nose and the yeast is reasonably priced, even with shipping from UK. I had never tried adding the pectic enzyme after fermentation...

CKev- Great to see you've got another round of experiments going. I'll be excited to hear your thoughts once you've got some feedback on the clearing agent test. I had never used anything before either but the juice I got this fall must have had some high-pectin varietals. I ended up using...

Thanks Kevin. Yes, I did add k-meta to the CdB batch. I appreciate the advice to just chill out and let it be. I think I'll just let it sit in secondary until I start seeing some noticeable improvement then prime and bottle. From the info I have read on the forum and on gotmead, it sounds...

Thanks Kevin. I'm sitting at 65...I can move it to my attic to get it to 60 and will give that a try. Any suggestions for the rotten batch sitting in secondary? I used Red Star Cotes de Blanc on that batch. I've seen from reading in the forums that some have had luck racking through a copper...

Kevin- Thanks for the feedback on some good yeast for dry mead. I use the WY4184 in a ginger mint metheglin earlier this year, which I have yet to sample. I'm bottle aging for a year before I sample so we'll see how that turns out. I think I will definitely give the WLP565 a try in the...

Thanks so much for the response Kevin. When I arrived home yesterday evening, fermentation had started. The airlock is now bubbling away at about 1 bubble/ 2 seconds. I appreciate the feedback on the k-meta, I hadn't considered that this would likely slow the onset of fermentation. If you...

First, just want to say thanks, as so many others have for starting this thread and keeping it going (2 years now!). The knowledge here is invaluable. This is my second year making cider and I've actually got some more questions to pose but will stick to just one for the moment if anybody...