cider

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...

Are there any tips for beginner brewers on how to have a slightly sweeter than fully fermented cider with carbonation? I know it is said to be difficult, but I'm wondering if anyone has any tips. I would prefer to not back sweeten in the glass if at all possible. I read a bit about Camden...

I'm going to start my second batch of cider in a few weeks and I'm curious to try a different yeast than I did last year. Before I used a cider yeast. What is a yeast that would be good for sweetness and apple flavor? And is something that is easy to work with for beginners? I've read about...

This is my second time making hard cider and this year I'm interested in trying to sweat my apples, especially because I was not entirely satisfied with the sweetness level of my first batch of cider. I'm hoping that sweating my apples can help this somewhat. After tasting all the apples from...

So I’m planning my October cider batches and I just stumbled upon a shrub called Autum Olives / Autumn Berry / Silver berries. I didn’t know about these (invasive) shrubs before but I have access to one laden with edible and astringent berries. I’m thinking these might be great at adding to my...

Hello I am looking at trying to age some cider before kegging. I currently only have one keg. What I planned on doing was as follows Once fermented to required FG Transfer cider from fermentor in to a 30lt/8 gal food grade storage drum with double air locks. Once in the drum purge the O2 out...

I’m having issues with my cider bottles carbing. I used fresh grolsch flip top bottles and one plastic coke bottle (w/hot glue) to gauge the average pressure. After 10 days the coke bottle had not firmed up. I popped one of the glass bottles and it’s flat. It’s darn good and strong, but I prefer...

Hi people, I'm planning to make cider for the first time this autumn and I have a question about pasteurisation. I'm aware of stovetop pasteurising in bottles to give control over sugar content and carbonation. However, I would prefer to make sweet cider without any carbonation. Is there any...

My rhubarb was flowering, so I removed the flowers. They have some rhubarb flavour and sourness, I think oxalic acid. Apparently they are a delicacy somewhere. I wondered about adding some to Cider. They are now waiting on the freezer. Has anyone tried this?

Testing a new recipe - would appreciate your thoughts. Trying a 1 gallon test of PineApple cider. Started with .5 gallon Trader Joe's honey crisp cider and .5 gallon grocery store apple juice. Combined OG @ 1.052. Pitched harvested/cleaned yeast from last batch of cider. Primary fermentation is...

Hello there. I am absolutely new to the brewing world, however I would ardently like to prepare my own cider. Short story, I lived on a country where finding cider was easy, and then after a few years, the situation changed and the country where I am located now has a lot of fruits, but...

Hi guys. So all ciders and even mead came out SOUR tasting. They are dry as i used Montrachet yeast. I even tried Premier Blanc and both yield dry but SOUR taste. I'm ok with dry but sour taste notes bother a bit. I am looking for opposite of that, slightly sweet. Same thing happened with my...

How important is it to boil all the water that will be used to make my first Apple Cherry Cider? The instructions say to boil 1 gallon of water and dissolve 2 lb of dextrose, add to fermenter once it is cooled then top up to 6 gallons. Should the top up water be boiled also? I'm using RO...

Hey guys! I just made 5 gallons of cider. It’s currently fermenting. I added a huge store bought sliced honey crisp apple into the fermentor. The knife, the cutting board everything I used was 100% sanitized except the apple. I totally forgot to rinse it off.. will this be a problem? thank...

Hi everyone! Sorry if this is too much of a beginner's question; this is basically my 3rd time making hard pear cider, and it's the first time I get these. It's the 5th day; everything smells just fine, sugar content is dropping as expected, but the surface of the batch is is full of this...

Hey guys! Last night I used my hydrometer to check the FG and it read 1.028.. leaving me at 6.17%. OG: 1.075 FG: 1.028 ingredients: one gallon organic apple juice, one pound of brown sugar, cinnamon sticks, whole clove and raisins. I tasted the cider and it taste great (sweet not dry) So...

Hey guys! This is my first post but I’ve been in the shadows reading a lot of y’all’s opinions lol okay so I’ve successfully made an IPA style beer and a honey ale from brew to bottle. This is my first stab at hard cider. The recipe I used was one gallon of organic apple juice, two cinnamon...

Hey guys! This is my first post but I’ve been in the shadows reading a lot of y’all’s opinions lol okay so I’ve successfully made an IPA style beer and a honey ale from brew to bottle. This is my first stab at hard cider. The recipe I used was one gallon of organic apple juice, two cinnamon...

Good evening all, I’m a little way into my first two batches of cider. Both have fermented and are now ageing. One, on the right, made with commercial yeast and sulphites, cleared relatively quickly and is now entirely transparent. It stills carries a slightly pungent, sulphurous smell...

I have some apples that yields quite a low amount of juice compared to other ones. Does anyone have experience with ways to increase the juice yield of such apples. Have been considering freezing them or using a coarser cloth. (I’m currently using a regular grater mill and basket press)