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I just split a batch of scrumpy into 3 carboys & fermented with different yeasts at ambient temperature of 13ºC. Wyeast 2565 - fermented quickly, tastes "rough" when crashed at 1.010. Will probably have to bulk age or blend to make it palatable. Safale S-04 - solid ferment, tastes quite nice...

I love Special B and I love cider - I'll be trying this when the neighbourhood apples are ready! Thanks for the idea.

Total of 1769 now.

Re: BC ciders: The Sea Ciders I've had have been pretty iffy (although a damn sight better than the mass-market alcopops they try to call cider), but Red Roof from Oliver makes a very nice, tart cider and Merridale from Vancouver Island has a range of craft ciders from the merely tasty to the...

Heyo, Very pleased with how the lite Graff turned out (I brewed with about an 8-to-1 cider-to-wort ratio instead of the 4-or-5-to-1 suggested in the recipe, mostly because of faulty math-on-the-fly). I still have a carboy full of straight cider lurking in the basement, and was wondering if...

I added k-meta to my first ciders before pitching. Did NOT wait 24 hours; pitched immediately. Fermented vigorously despite. (One of them smells like sulphur due to the k-meta, but that's another story. Just wanted to lend a not-discouraging word to the thread.)

My batch with D47 smells like a matchstick factory. Not so the batch with 1116. Both had K-meta added in equal amounts right after pressing.

Might be a dumb question (not to mention :off:) but the closest I've been to dry ice is watching a rock show with "smoke" effects... Could you carb a cider using dry ice as your source of CO2? EDIT: Done some research, and looks DANGEROUS at best. Nevermind.

486 + 8 = 494! had a mathematical brainfart and added 1 US gallon of wort (less after boiling, I guess) to 5 imperial gallons of juice (was thinking, "5 gallons instead of 4 gallons, it'll be fine"). Well, actually, we wound up with about 6 imperial gallons of juice when all was squished and...

CK - sorry, I didn't mean to sound like I was upbraiding you. I did read up on cold crashing & thought I'd just mention the carbing thing here in case spriggan was thinking along my lines: a lot of posters here seem to want something like a commercial cider: dry but with some residual sweetness...

CK - when you advise people to cold crash, you should mention that if they're planning to bottle- or keg-carbonate, that might not be their best option. I just about cold crashed my 2 batches this week - they're sitting at 1.008 right now and one of them (the one with the Lalvin 1116, oddly)...

Check out this excellent thread for yeast suggestions (both pro and con). Everything I'd read suggested "champagne yeast" too, but CvilleKevin (and others) have alternate ideas and make persuasive points.

Wish I had staggered into this place sooner; I might not have to ask some of these questions then. Nonetheless, here goes: I made a first time batch of apple cider last weekend with apples scrumped from neighbours and friends. A friend experienced in beer brewing (but not in cider) helped me...

If your primary ferm is complete, can you induce a malolactic fermentation and use that fermentation to bottle-carbonate with, or is that a dangerous prospect?

Anyone read "Craft Cider Making" by Andrew Lea? Any opinions on how it stacks up?