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I have been in that exact same situation. I'm repeating a bit (I've said this in multiple threads) but I'd suggest these four things that have really improved my results from store-bought pasteurized cider: 1. ¾ teaspoon tannin powder per gallon. I know there's a ton of info here about tea...

I don't know gram weights, but the ¾ teaspoon per gallon of tannin powder I'm using and 1½ teaspoons acid blend per gallon has me really, really happy with the results!

Looking back at the Graham's recipe, it essentially takes a store bought juice and adds tannins and acid. Those two things are what are missing in store bought juice and give the cider more structure, balance, etc. The issue I have with Graham's is the nature of the additions: tea varies in...

A few things I did that really improved my ciders: 1. Added a bit of grape tannin, ¼ teaspoon per gallon. 2. Boosted the acid with ½ teaspoon acid blend per gallon. Of course, these first two could vary based on your starting juice but I think most would benefit from similar additions. 3. Let...

Congrats! I got a lot of good advice along the way from here and other sources, but I think the 2 things that really improved my store-bought juice-based cider were (1) boost acidity and tannin levels (I did this through acid blend and wine tannin powder) and (2) let it age. So, I'd recommend...

While a big headspace is generally not a good thing, just a few days will not be a problem. The space will be mostly filled with carbon dioxide from fermentation assuming there was a tight seal with the lid. As far as yeast breaking down and causing problems, I think you’re very safe for such a...

Welcome! Lotsa good information to be found in the Cider sub forum here.

Yeah, I don't think the >7% = wine thing is quite right. I had a Crispin Imperial the other day that was 8+% and no mention of wine.

I did a three-yeast experiment last year with S04, Nottingham and Cotes des Blanc last year. S04 was the winner beating CdB by a hair. I had one of the last CdBs the other day and it was very nice and beat the S04 after a year of aging.

Just a follow up on the three ciders I did in October 2023 at the beginning of this thread. All three have improved greatly with age and seem to have kept improving over the last several months, though at a slower rate. S04 and CdB are still the favorites. Just cracked open a CdB and couldn't...

I'm struggling with that too. My last 3-gallon batch was way under-carbed. I probably mis-measured the priming sugar, but the test bottle was pretty hard so I pasteurized. Nothin but a slight pfst when I open them. The flavor is very good, but would benefit from some carbonation. I have...

Is the apple juice preservative free? I'm sure you know about all that but thought I'd ask.

Interesting stuff, @Chalkyt! So I’m thinking a cider that has been allowed to ferment and settle out for some time may have less dissolved CO2 than a beer that is bottled sooner? With a simple 10 grams per liter approach, that’s 37.8 grams per gallon. Volume wise that’s right around 3...

Thanks! Using that for 1 gallon, 2.5 volumes I get 0.9 ounces or 25.5 grams. Pretty different than my 39.75 grams. Hopefully Professor @Chalkyt can help. I've got a spreadsheet where I do various calcs/recipes and would like to drop this in there if possible.

Trying to get to sugar grams per gallon for 2.5 volumes CO2. Hoping to have my math checked after working through the formulas here. 1 gallon = 3.78 liters Density CO2 = 1.977 grams/L CO2 grams = 2.5 CO2 vol x (1.977 * 3.78 L) = 18.68 grams CO2 per gallon Sugar grams = CO2 grams * 2.128 18.68...

Thanks for the detailed reply, @Chalkyt ! As you described, mine are essentially flat with a little pssft when you open the bottle. Final gravities of my three ciders before, priming sugar, were 1.000, 1.000 and 1.002. I may be a little off on my SGs. My source for the 3 tablespoons per gallon...

And, then there's the possibility I did use tablespoons but wrote down teaspoons. :D

Oh, and looking back at things I see I underprimed based on the recipe I was working from, dang it! It was supposed to be 3 tablespoons, not teaspoons. Anyhoo -- any feedback appreciated.

It's to add a degree of certainty that fermentation is halted I suppose. But really, that's the way I've been doing it and I haven't given it a lot of thought. It would be nice to skip that step. Thanks for the question -- I may want to rethink that. Does anybody have any feedback on this...

Circling back here for an update. I have been letting each of these age since bottling in November. I opened up one of the #9, which is the Safale S04, today and it is excellent. It has definitely improved, and that's pretty rewarding. I had gifted it for Christmas and if it hadn't been for that...