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My cider is admittedly very old. I made it last fall, multiple unrelated batches (different apple varieties, different yeast varieties, varying racking and 2nd-3rd-fermentation schedules) and left it all in the basement for an entire year. So I suppose the yeast might have been truly and utterly...

Has anyone used either (or preferably both) of these who can comment on them? One is much more expensive than the other. Thanks. https://www.amazon.com/OliveNation-Natural-Apple-Extract-Ounce/dp/B004QXKQN8 https://www.amazon.com/OliveNation-Green-Apple-Natural-Flavor/dp/B00PAQ9GUO

I believe it is advised to do one final application of Campden tablets before bottling. But, you're generally advised to leave the top exposed for 24 hours to dissipate the sulfur. But you don't want to oxygenate the cider at the late final stage right before bottling. So, how do you do this...

I'm aware the potassium sorbate won't halt an active fermentation. And cold crashing presumably only works as long as you keep the cider indefinitely cold; move it from the fridge to the shelf and it will restart fermentation. But can you combine the two? Can you cold crash, rack off the...

If you top off your secondary after racking with fresh cider, leftover from raw pressing and therefore untreated with sorbate (pasteurized at best, nothing done to it that would affect fermentation), doesn't that invalidate any subsequent SG and ABV calculations? If you then take an SG reading...

This must be an incredibly straightforward question, but it seems problematic to leave campden-treated cider, either pre-primary-ferment, or racked-to-secondary, sitting open-topped for 24 hours to degas the sulfur dioxide. First, there is the concern that you are exposing everything to air...

I have a batch in primary that fermented very fast, bottoming out in the .99s (three jugs .995-.997) in a few days. It's very sulfury and I think I'll just let it age for a long time. I think I should rack it now even though it's quite young since fermentation isn't doing anything at this point...

This fall is my first season making cider -- and my first season making any kind of alcohol. I've never brewed of fermented or distilled anything before. My main motivation is that I have a large apple tree that I can't keep up with via baking and or freezing to bake over the year. So I tried...