cider

I've read about people putting cinnamon sticks and other spices (Apple Pie Spice was written on one of my favorite local ciders) and I'm not sure when they actually add in that element. Is it at the start of the first fermentation or is it later on? I've been on this forum for about a week and...

So I started fermenting about 12 hours ago. And I know that it says 24-48 hours for the effects to happen but is it normal for the cider to look like nothings changed in that time? Just want to make sure I didn’t mess anything up in the process.

So I just started my first brew of hard cider with Motts (I know it's not ideal but it's what I can afford). My garage stays at about 68-75 degrees daily but living in NJ the weather can change that. The biggest thing I've noticed is the humidity and I've read that it can cause a spoiled cider...

So I tried making cider for the first time yesterday and I think I made a mistake because I can't see any bubbles in the airlock or in the fermentation vessel. Some background is that I wanted to try making a simple test cider before buying 5 gallons of apple juice and going all in. I got a 7...

Unknown if this is the best outlet but there is a massive brewery/ bottling plant going up for auction in Massachusetts. If you think this is a good place for me to post the information reach out and I can give you all the details. and post a link for the Auction Best, Brewish1

I just started trying to make ciders recently. The first couple batches that I tried have had a overwhelming sulphur smell coming from them. I've added Yeast nutrient to each of the brews. I'm currently using Safcider AB-1 as my yeast. So far, I haven't had any luck with any of the batches...

I decided to make a fruited cider before leaving the country for 2 weeks and came back to an empty airlock & some wild bugs! This is my first infected batch so seeing pellicle this close made me a little queasy, but I love the picture that came from it. I am assuming it is either lacto or brett...

Hey Everyone, I have an idea to batch prime my cider in my fermentation bucket leave it for a few weeks to carbonate in the bucket. Then when I am ready to bottle, sweeten the carbonated batch, bottle and pasturize all in one go. What do you guys think about this? Will racking a carbonated batch...

Hi from Honduras! Momma of 6 lover of all things done myself. I enjoy cheese making, all the ferments, and making our own various brews and adult beverages. Complete novice, but want to experiment and come up with some yummy treats!

Hello! After a couple of years of making cider spread across 4 rooms around the house (kitchen, laundry, spare bath, and garage), I am finally embarking on building out a dedicated space for cider making. I’m adding another garage stall which is below grade on the back wall so if i build a room...

Hello All, My wife bought me some equipment to brew cider with over Christmas and I'm two weeks into my first batch. I started with 5 gallons of pasteurized cider, added my yeast and nutrients and let it ferment for a week until I saw the airlock come to a standstill. I then racked the 5...

Hello all! I have some basic mead-making gear and I was hoping to make and bottle my own sweet hard cider and I can’t seem to find any good, simple recipes/tutorials online that take me from fermenting to back-sweetening and bottling a final product. I am not super particular about how it will...

So I am trying to add apple cider as a fermentable in Brewfather and was told to calculate the percent yield to add it. How do I convert a known SG to percent yield. For example, the cider I get averages 1.053

While aging on the lees, I had a bit of a snafu and left the garage door open for a week while temperatures were in the 20 to 30 F (-7 to -1 C) range. Fermentation was long since over, and I’m just aging to clarify and for flavor. Any consequences of the temperature drop? I keep things pretty...

Hi all! First time poster, long time lurker. I've been making ciders this past year and am around 5/6 batches in. I was trying to start another batch last night with EC-1118 (one packet for a 1 gallon batch) and some really good local, farm-fresh apple cider. However, when I checked on it this...

Hello all, I’m about ready to bottle a pear cider and I have a good supply of 9oz grolsch bottles. I plan to use priming drops, is it safe to use these smaller bottles with the drops or am I asking for trouble? Fermentation seems to have completely stopped so I’m thinking the smaller bottles...

I was at an orchard this weekend, and in among the regular trees was a single crabapple tree absolutely bursting with ripe red fruit. I tasted one, and it was sour and astringent but tasty. They sold apples by the bag, and those crabapples filled the gaps between the larger ones nicely. I...

My batch has currently been in its secondary fermentation container for the last 2 weeks and I noticed today some white material forming on the surface. I'm not too sure if this is mold or the cider is infected. Has anyone experienced this before or know what it is? Photos attached

This is my first batch ever. I used a storebought, pasteurized, 100 percent juice with a wild yeast starter I made from storebought apple juice and organic berries. A few days into fermentation I noticed stuff growing on top that smelled like yeast. What is it? My cider doesn't smell bad, it...

Does anyone know if there is a limit on how long clearing agents can be allowed to work before getting them (along with the sediment) out of the product? I’ve been using Super Kleer with great success in my cider/meads. The longest I’ve allowed it to work is about 2 weeks. I can’t find any...