cider

Is this weird hazzy stuff ontop of my hard cider signs of infection? Or is this perfectly normal? The hazes look like smudges that would be on the glass, but that's on the brew itself, and really only can be seen with a light illuminating the brew

Hi Brew Buds This is my second batch ever (with store bought juice) and I thought I might want to get a little more precise in terms of calculations. I have my initial and an interim SG 7 days later. IG: 1.048 and 7 Day is 1.008 which gives me roughly 4.9 ABV. What I want to know is how much...

can anyone sell me 50 gallons of cider in a 50 gallon drum thats at least 5% and deliver to the North-East of Great Britain, for a decent price? check upload this is how I found your forum

I'm getting ready to make my first batch of cider with some 100% apple juice from the grocery store and have a few questions, should I use nutrients and if so how much? I saw on Yooper's beginner cider thread that "1 tsp is often just what the yeast need" but the must volume isn't mentioned...

Hello fellow Homebrewers, I’ve let a already fully dry fermented Cider batch sit for quite a while in the cellar and a bacteria layer formed on top of it. My guess was it’s vinegar bacteria but it still kept its Ph of 3.7 for over a month. Any clues what it is and how to proceed with it? There...

Hey, I made hard cider and planning to use bentonite to clearify it. Also thinking about bottle carbonation. My question is: Does bentonite affect bottle carbonation and is it possible at all?

Good day friends! I need help , I’ve kegged and force carbonated my cider but when I want to pour the cider it is 90% foam. Can someone help me?

First, my drunken ramble: Post Zombie holocaust self-sufficient homestead farm: "Kids, how many times have I told you, do NOT put walkers on the compost pile." Now my pitch: If you live in Southern California, and you want an Irish night, with LOCAL cider..

I have a batch of fortified cider that started out at 1.07 SG and finished off at 0.988 SG. (10.76 ABV by my calculation) I kept it in a 3 gallon carboy for 62 days and then bottled it in 32 oz swing-top bottles. I used Nottingham high performance ale yeast which I believe has a 14% ABV...

Hi After racking off several of my 5L demijohns into two 25l demijohns in late October I have seen in the last week particles forming at the surface (See images below). I racked off the previous year's cider in the same way but didn't see this happen. The only workflow change has been the...

Goodday I am busy fermenting an apple cider and want to know how to add more apple flavour to my cider? Do you buy flavour somewhere and just add it to the cider after fermentation or what do you do? Hope someone can help me , kind regards Human.

Goodday I am Human and I have a problem with my cider. I am busy fermenting my cider and noticed so white stuff on top of the cider while fermenting. I will attach a photo. If anyone know what it is and how to treat it please let me know. Kind regards Human

Today i noticed that some small stuff is floating inside and on my cider, is my cider contaminated?

Hello from Toledo, Ohio where the apples from my tree are reaching the end of their peak. I have picked them all and stored them in my fridge and been working to make batches each weekend. My tree is not sprayed and has a worm in each apple. I have to quarter and core each one before processing...

Started my first ever brew today. The plan is to have a light carbonated, slightly sweet apple cider ready for Christmas. Here’s what I’m using… 1 Gal of fresh pressed 100% apple juice (pasteurised) 1 Cup sugar 1 packet Lalvin 1118 yeast 1 Tsp yeast nutrient 1/2 Tsp pectic enzyme Im going to...

So the apple trees in my yard had a bumper crop this year and as I tried to figure out what to do with them I had the great idea of making cider. The next idea was to go the full way into hard cider. I did two batches about a week apart. The first was smaller 3 separate 1 gallon jugs. I didn’t...

With the increase in crossovers of various types of brewing, I began thinking about making a cider using a common method in Pilsners and other styles. Especially older German beer recipes call for a decoction mash to be done, with one result being the production of melanoidins. These create a...

Well I’m stumped. I’ve brewed lots of cider and never had any issues but this time… I juiced (not pressed) 4 gallons of apple juice and strained through cheese cloth. It still had between 1 and 2 inches of pulp settle out at the bottom of each 1 galling jug in my fridge. I put two campden tabs...

Hey Cider Gurus, Here for another deep dive into my thought process and to get your feedback. So I am looking to improve upon a graff I made a couple months back that turned out excellent, but a little too sweet (lip smacking) and low ABV (4.5%) Essentially, what I think happened, the...

Tried my hands at a peach cider, used a jar of peach preserves and martinelli apple juice, had a couple leftover frozen/thawed peaches on hand that I threw in (literally like 3 or something insignificant). Tossed in EC-1118 and some fermaid o. Dried out to a 1.000. Backsweetened with a simple...