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ok... so what i got out of that is the more sugar, the more alcohol that is produced, therefor the longer the fermentation takes. is that a correct assumption? what i want is something FLAT, apple flavored, (i will experiment with fruit essences), moderate abv (more than 5%, less than "kill...

2lbs per ga

i just realized that what my buddy has been making is actually apfelwein and not hard cider... we don't have a hydro yet, but with the amount of sugar he's adding the alcohol content is got to be greater than a cider. and i'm guessing the longer it ferments the "dryer" it gets...

awesome info... thank you! that is a lot more tabs than he said to use... now i'm even MORE confused! LMAO! you say if it ferments dry then no bottle bombs... what is considered dry? any comment on the quantity of sugar to add?

Hello all. Name is Brian, 34 yrs old, Firewall Engineer, Garland, TX... New to home brewing anything. With that said, I figured I'd start off with something "simple". A friend has been brewing cider for a while, so I thought I'd give it a go with maybe a different style. The way he does it, it...