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So, I though cold crashing would stop the fermentation process. But after two weeks at 35 degrees, my cider went from 1.015 to 1.010. This was a wild ferment with no chemicals added. Also, the cider did not clear at all. Was I wrong about what cold crashing can do? Thanks!

I pressed some apples and heat pasteurized the juice. A couple of weeks later, I added sugar and honey to up the SG to 1.075. I then added Mangrove Jacks M02 yeast. The batch previous to this was slow, but 8 days into this ferment, I'm only down to SG 1.042. The airlock is still burping every 8...

So, I finished picking my mom's tart cherry tree yesterday. I tried using my Kitchenaid juicer attachment, but I found the strainer attachment (pictured) worked better. I ended up with about 3-4 quarts of juice that I'm going to freeze and use in my cider in a few months. I'm thinking to do two...

So, last year, I heat pasteurized my still cider in pots on my stove. It was quite a process because I didn't want to boil the juice. My thought this year is to use a double-boiler. Does anyone have any idea how long it would take a 20 quart double boiler to reach 160 degrees? Or should I shoot...

So, I added enough brown sugar and honey to up the SG by 0.020. It worked well, and I'm looking forward to next years experiments. But my question is this... What do different sweeteners impart on a cider? Are some sweeteners better for preserving the apple flavor? I don't know much about...

I just wanted to say thanks to all the folks who have helped answer all my questions. I've tried to make a good, sweet, cider intermittently over the last several years (just small batches), and haven't had any luck. But this year was different, and it's get me super excited for next autumn. My...

I really don't know anything about bottling, but I wanted to make some sparkling apple juice for my family (like Martinelli's). Can I carbonate in something like a GrowlerWerks uKeg 64 oz growler, transfer to a bottle (I've been saving my Martinelli's sparkling cider bottles), and then cap? Am...

I know nothing about capping. What capper would work with Martinelli's Sparkling Cider bottles? Specific models and links would be super appreciated. Thanks!

I started my fermentation last night (in a 2 gallon pale), and it kicked off nicely. It even made a bit of a mess overnight. Now it's slowed to nine seconds between burps. Should I be worried? That seems a bit slow for me. I used Lalvin 71B yeast and added some honey and brown sugar to boost...

Is it ok to pasteurize and kill the yeast at 1.010 or 1.020? I'd like some sweetness in my cider, and I don't need a high alcohol content. I'll be drinking it still. If I do this, do I still need to let it set for several months to "mellow"? To pasteurize, I'm thinking to put it in a pot on...

I tried making cider a couple of years ago, and I wasn't too happy with the results. Well, now I have a cider press and I have some jonagold and granny smith juice and I want to try again. What would be a good yeast for a room temperature ferment (68-73 degrees)? I'd like something that enhances...

I'm buying a cider press this year, and I plan on making a bunch of 1 gallon test batches. And I don't want to ferment everything all at once. I want to spread the gallon batches out over a few months. Unfortunately, I don't have access to a basement or cold storage to keep the juice from...

So, I'm looking to up the alcohol by volume a bit. I'm planning to heat pasteurize at about FG 1.020 or so to retain some sweetness. Will honey be appropriate for that? I'm looking to add interesting flavor and am thinking honey is a good way to go. I know some people use sugar, but it sounds...

So, I'm aiming to stop my fermentation at about SG 1.010. I want more than a little sweetness. I'd also like some apple flavor. I'm not going to bottle, and I don't really have space in the fridge to cold crash. So, what can I do? Can I just heat it on the stove to 160 degrees for 10...

I juiced almost a gallon of apples a week ago and topped it off with some store-bought juice (100% natural, no added preservatives, just juice). I added 1/8th of a teaspoon of potassium metabisulfite. 4 days later, I pitched my yeast, S-05. I only used about a third of the packet, so I'm...

Ok, I've got 1 gallon jugs, and taking gravity readings is a pain. I've tried both an auto-siphon and a baster to move juice to a test tube, but they're both ridiculously complicated processes because of sanitation (I have 4 jugs going). I'd like to drop the hydrometer into the jug, but I...

I'm getting some good action on my first cider, but I'm worried about too much foam. The foam blew the airlocks off all my jugs last night, and number 1 seems to be foaming up again. Do I have too much juice in the jugs?

Ok, as I attempt to make cider for the first time, I thought it might help other newbies doing research to share my cost breakdown. Takeaway: Starting out isn't cheap, though it's hardly out of reach. The biggest thing that can reduce the cost is to buy juice. My costs are high because I...

My cousin has a Kingston Black tree. His kid is 13, and I'm wondering if the boy could make a few buck selling the apples. How much could he get for them? And where would he sell them? Farmers market?

Ok, so I have the option of planting some apple trees. I'm thinking I can get three cider apples to go with the two Honeycrisps I planed last year (and the two more I'll plant this year). I'd like a variety, so I'd like to get one each for Bittersweet, Bittersharp, and Sharp. My question is...