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I have no doubt that major producers generally use sulfites or filtering to remove yeast and backsweeten. What got me thinking was 2 ciders I tried this weekend. namely: -J.K.’s Scrumpy Orchard Gate Gold Organic Hard Cider -Blackbird premium draft cider I enjoyed them both, mostly...

Just a quick question. I'm planning to brew, back sweeten and force carb a cider soon. I'm not planning on stopping the yeast with anything other than cold crashing. My question is: If a still fermenting keg is attached to a regulator under pressure, will the regulator release the...

OK, I've been brewing ciders and beers for several years and wanted to do an experiment on the "hobo wine" side of things. The general idea is to make a simple to make, low effort, semi-sweet somewhat carbonated beverage ending between 4% and 8% alc/vol. for approx. $10 (or less) from store...