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When I mull hard cider, spices are placed in a paint sock or cheesecloth and I heat the cider to 155 deg F. This speeds up the infusion process (keep tasting it for if the spices sit too long, the resultant product is way too bitter to drink). I add brown sugar instead of one of the many...

Last year, I misread the potassium bimetasulfite and used the sanitizer concentration (2 oz/ gal.) instead of the 1/4 tsp/6 gal. I'm an idiot. At least I was more conservative and only got 1/2 bin of apples, instead of the full 800 pounds. It took almost a month to get the musts to begin to...

A subtle point about force carbonating hard cider in a keg. Can someone please offer their thoughts? Whenever I force carbonate hard cider using a 5 gallon KegCo keg and food grade CO2, the cider changes in flavor (not for the good) to produce a bitter aftertaste. During the carbonation...

Hi. Been making hard cider for 4 years now and ran across your forum page. I’m looking for some tips for how to get a better overall taste of the cider once racked and aged as well as some ideas for finishing the cider (conditioning, spicing, flavoring, back-sweetening, …). Attached is a core...