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Hi all -- live in Pittsburgh and been getting your typical apples from a local orchard. Ready to upgrade to cider apples, but not sure where to start looking. Does anyone know of orchards on the East coast selling cider apples to the public? I'm thinking Virginia might be a good source since...

Just came across this White Labs yeast taste test done by San Diego QUAFF and sponsored by AHA. You have to be a member to get all the details but White Labs nicely posted the results. The one thing that's interesting is that several beer yeasts were rated better than White Labs Cider yeast...

Just wondering if there is a particular PH to shoot for? Just bottled last year's batch and the PH was 2.2, so it tasted tart, but I kind of liked it. We normally backsweeten a little anyway. And it should be acidic enough to not need to sulfite at bottling.

So I made some wine from Chilean juice with my cousins for the first time on our own last spring. The fermentation didn't quite finish (they are around 1.008 - 1.010). The wines taste slightly sweet. We'll probably throw in some yeast to try to finish them up. I had started a previous thread...

Just bottled x5 1-gallon batches of mead from different honey varietals. Used D47 at a high temp without knowing about it and fusel (local brewstore guy had recommended it). The 3 lighter honey batches are almost undrinkable, and the other 2 darker ones are decent but still have that slight...

So I've been making wine from grapes with the family for many years and this is the first year I've really gone out on my own. I don't believe we've ever done a malolactic fermentation to any of our wines. But in reading several newer books it seems like they strongly recommend adding the ML...

Got organized too late for grapes so we went with Italian juice. I decided to give Lambrusco a try since I recently drank a bottle that I really liked. I'd like it to be dry to semi-dry. Probably will go with Lalvin RC212. A few questions: Is there anything particular about making...

First time making wine with juice, started around Easter with Chilean Malbec. My relatives have been in charge of it so I don't have measurements from the process. But when we went to bottle yesterday 4 of the 5 carboys had just a few very tiny bubbles still going, and they all came in around...

Hi, my first batch of mead has been aging about 6 months. Last time I checked it had gone pretty dry, so I'd like to sweeten it before bottling. I'm planning on using the sulfite/sorbate method to stabilize first. My main question is -- what to use as a sweetener? I'm looking for something...

Hi, my first batch of cider has been aging about 6 months. Last time I checked it had gone really dry, so I'd like to sweeten it before bottling. I'm planning on using the sulfite/sorbate method. My main question is -- what to use as a sweetener? I'm looking for something that won't add any...