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Nice, but I know honey takes a while to ferments because my mead is still chewing on those sugars 4 months later but my dextrose got all chewed up in 3 weeks. But hey thanks for the input

ok i thought it would be like spirits where the sugars matter, my 1st batch was with dextrose and back sweetened with honey but my next batch i will use a less fermentable sugar

So when making cider is there a preferred sugar? I know alot of people use brown sugar but the guys at the local brew shop told me to use dextrose. And if there is a discernible taste difference? and what the various available sugars tend to taste like?

so on my next batch can I add the pectic enzyme if I decide heat up the apple juice to break down the sugars a little a the beginning of the batch? And hey guys I appreciate the feedback

So what is the exact timeline if there is one after potasium-sorbate is added its safe to bottle-1day?-1-week?

Hey guys I am new here to this forum and to brewing in general (except for kombucha and kefirs) but anyways here my recipe and plz feel free to help me understand this process better If I am missing something -1gal org. apple juice -1 large org. orange -1 pack champ yeast -1 lb...