cider flavor

I've been fermenting 3 gallons of apple wine. Original gravity is 1.100. It was fermenting smoothly for 6 days and everything was okay. However after 6 days fermentation became very sluggish and almost stopped at 1.030. It was definitely too sweet so I added +3.5 grams of yeast nutrient and +2...

Hey guys, super new to home brewing (Santa got me a cidermaking kit where you use store bought juice.) I’m 3rd batch in, first 2 were super dry (as expected.) I’ve read a decent amount about backsweetening and it kickstarting secondary fermentation, how to stop it, fear of ‘sploding bottles...

Hello and greetings from Italy :) And sorry for my English :( Until recently we were told that table sugar gives cider flavor to the beer. But then in “Brew like a monk” there’s written that it isn’t true. But in some experiment, somebody noticed that, specially with some yeast (such us...

We made a few batches of cider at the beginning of september, that are tasting extremely tart. Like bite into a lemon tart. A friend suggested calcium carbonate to mellow them out a bit. We tried it on a few test bottles and it helped a little bit. But they are still extremely "sour apple"...

I bottled this Irish red 2 weeks ago and just tasted it. It is cloying sweet and a little cidery flavored, plus not too clear. Grains & Adjuncts 1.00 lbs Munich Malt 4.00 lbs Pale Malt, Maris Otter 3.00 ozs Caramel/Crystal Malt - 40L 3.00 ozs Caramel/Crystal Malt -120L 2.00 ozs Roasted...