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Hi Forum, I would like som thoughts on this: Not being fond of adding sulphur to my beverage, I have heat treated the 1 gallon cider batches I have made this far. Heated to 80 degree centigrade for 10 minutes. This year I am doing a 2 gallon batch, and I don't have vessel big enough to heat it...

Hi Forum, A little advice is appreciated here. I have two 1 gallon batches that have been in the secondary for 4-5 months without clearing. Both based on cloudy store bought cider. One is just adjusted with a bit of brown sugar, the other with 400g honey and some gooseberry juice to make a...

Hi Homebrewers, I would like some pointers, if someome in here has experience with this. Background: I have been playing around with appleciders and berry wine i 1 gallon batches, just for fun, so I have a bit equipment for fermenting test batches. A 3 gallon plastic vessel for primary...

Hi, I am wondering if I have had a naive approach to cider making, and I would like some input. I assumed that one would let the yeast do its work untill sugar is depleted, the measure carbonation priming sugar safely, so there should be no risk of bottle bombs, and then simple leave the...

Hi Homebrewers, This is my first post in this forum, I hope the clever minds in here can help me. I am fairly new to brewing, I only have been doing some 1 gallon test projects during the last couple of years. Only bottled two batches of gooseberry wine and one batch of blackberry wine in the...