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I was hoping somebody may be able to help me understand this. I always ferment until 5 weeks in the primary minimum AND no more then one gas bubble in my airlock every 1.5 min. I think most would agree that at the proper temp. Primary fermentation is over. I always test, 99% of the time my...

Has anybody ever tried to pasteurize using a wort chiller in reverse? I thought I could get a kettle boiling, transfer my cider from the primary to the secondary through the immersed copper coil. Some quick experiments on flow rate and temp would let me know if it would work. My guess is...

Start with 6 gallons of fresh cider. Ferment dry. WLP775 is a good choice. Clarify in a secondary a few months. Transfer to a plastic 5 gallon Carboy, filling to shoulder height. Pop in the deep freeze. 3 days minimum. Remove, turn over at room temperature in a 5 gallon bucket ( I...

Has anybody ever tried to heat a Carboy by water bath or heat wrap - then bottling?

Can anybody lend some experience to a question a sugar and taste. I know corn sugar boosts ABV without adding flavor, I have worked with honey, molasses, and brown sugar but anybody out there pass along the flavor impact of any others like cane sugar, etc?

Has there been any updates on this cider? I was hoping to do a batch this fall and I was wondering if the recipe had went through any modifications

Last year I added frozen fruit to the secondary after fermentation stopped in the primary. To no surprise the fermentation kicked off again in the secondary. Is there a practical way to add fruit in the secondary and prevent the re-ferment? My goal is to impart more fruit flavor, and I think...

Does anyone out there have any comments or experience on adding either maple syrup or turbinado sugar in the primary ? I'm specifically wondering what flavors each may impart on the final product

Trying to make a batch of Mikes Carmel Apple. I used 5 gallons of apple juice, no additives, but it is pasteurized. Fermented with Nottingham in 14 days. Racked to a secondary and added 1.5 tea spoons of sparkalight in warm water. (could the problem be water not hot enough?) 5 days later...

I have a cider, made with fresh pressed apples. It spent 3 weeks in a primary and about 5 weeks at 55 deg. In a secondary. Still cloudy. I moved it to a 35 deg fridge for 2 weeks. Still cloudy. If I add pectic enzyme now, should I rack a third time so to mix well? Or do I just add to the top...

Just bottles 2.5 gallons fresh from a corny keg. I gotta say, this one surprised me. I don't like sweety fruity. As much as it looks like it, it's not. Just a hint of blueberry, slightly carbonated, wonderful color and a little dry. Ill post the ingredients if any interest.

I'm in the middle of starting a batch of Dave's Carmel apple cider. I've never used dry yeast before. The yeast is Danstar Nottingham. I just realized the package says "dosage 1gallon" I'm making 5. Do I need 5 packages ?

I'm kegging a cider this weekend. First time I e tried it. I would like to bottle when completed. Anybody have a good formula - pressure, time, temp ? I'm looking for a light to mid carb.

Back in October I fermented 5 gallons of fresh pressed cider. I then fermented with English cider yeast. Once fermented out, I racked into another Carboy and filled the headspace with 5 lbs if frozen blueberries. One month later I racked a third time. As of Now, Very blue, and clean. This...

An anyone help with a kegging question? I'm going to try and keg carbonate a batch. Not sure of my fridge setting , Ill assume 38. I'm after light to moderate carbonation. Def. not like Champagne. Time ? Pressure?

For everybody using the sticky on stove top pastearuizeing, RE: 190 deg. Water bath, I would like to chime in once again. For non carbonated cider - no problem. However, I ran this drill 4 times, with lightly carbonated Groelsh flip tops with new seals. It never works. At 190 I blow bottles...

Any ideas? I would like to pasteurize 5 gallons of cider, back sweeten, keg/carbonate, then bottle. I would like the ability to store bottles at room temp. I have a kettle large enough to hold the 5 gallons, but will it oxidize or lose flavor heating it in this way?

Can anyone help with what hydrometer readings will achieve what level of sweetness? I plan on pasteaurizing a batch on the stove that's completely dry, then back sweeting with concentrate before keg carbing. I like it rather dry but to know where I'm heading with a hydrometer sure helps Shawn

Does anybody have an opinion on the best guages I can buy for my kegging system? Is there a particular brand should get?

Can anybody lend some advice on kegging equipment? I'm looking at bottling after adding carbonation. Cant stand the sediment left after backpriming.