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Hey guys, it's been a few years since the last time I fermented anything and a friend of mine just got a kegging system so I taught I would try and ferment some cider for the GF. She used to love this easy 1 galon recipe that I used to carbonate using the easy stove top method but stopped...

I know that when making a dry cider, it is always recommended to ferment slowly in a cool environment in order to preserve aromas but does the same principle apply if making a sweet carbonated cider that would be bottled at 1.020 ? I'm asking as the batch I started last night with s-04 is...

I’ve been making cider for a while now but I also have knowledge in the art of distillation. When making a wash to distill, it’s always recommended to use lots of yeast and I’ve been doing the same with cider lately and was wondering if it can impact the final taste if my cider ... giving it a...

I want to test something using a 1 gallon carboy to get a non-carbonated sweet cider. If I use freshly pressed cider(with pectin enzyme) and put the glass carboy directly in hot water at arround 1.014 after racking off the lees, will the cider eventually clear and how long would be the shelf...

So I decided to use re-use Pappers stove top pasteurization method with my next batch but I've never used this technique with freshly pressed cider and was wondering if you think the cider will ever clear in the bottle after pasteurization. I use champagne bottle. I will use some pectin...

I want to stop fermentation at +- 1.010 and pasteurize my cider but I'm afraid of the easy stove top method as I had bottle explode before. Has anyone ever tried leaving bottle in a hot bat using only hot water and leaving them in there for like an hour or 2 ? Would it work ?

In the past 2 years, I have been making cider that I always ferment to complete dryness and I back sweeten with Xylitol or Splenda. I can't stand that artificial taste anymore so I want to make a sweet cider and If I decide I want it carbed, I will by a keg system as I will never use the Papers...

I was told by Yooper to use 1/2 teaspoon of potassium sorbate and one campden tablet, per gallon of finished cider if I want to back sweeten my cider. Once it's in there and Iwaited a couple days, will the campden and potassium sorbate be perceptible when tasting the cider and if so, how long...

Hello, I have yet to try to make non-carbonated cider but having a new love for white sweet wine, I wanted to give a shot to bottling sweet cider and I have 2 questions: 1 - In order to get the best flavor out of my existing cider that's been aging for more than a year, do you recommend I use...

My cider had been aging for 7 months when I decided to bottle carb it last month. As all my freshly pressed cider, I always let them age for a least 6 months before tasting them to make sure the yeast had enough time to clean up after themselves. When carbing my bottles, the yeast had to go back...

Hello, I've always used 3/4 cup of dextrose per 5 gallon for my cider recipes but will be using champagne bottle this time around and would like to get a champagne like carbonation level. How much dextrose should be used per 5 gallon for a champagne like level of carbonation ? also, can I...

I always use Xylitol but want to try Splenda in a couple bottles this time and was wondering how much spenda is usualy used per gallon to give the cider a little sweetness. I know it's a personal thing but want a ball park idea of how much I need for 1 gallon.

Hello, in my previous batch I left my cider in secondary for very little time but this time around, I was able to keep it untouched in secondary for 8 months. I will be bottling this Sunday and will be adding 3/4 cup dextrose to my 5 gallon batch as I want a carbonated cider. The employee at...

Is it true that yeast will always eat the sugar added to a recipe like dextrose or cane sugar before eating the residual already in the cider? for example, if I start off with an OG of 1.50 and I add dextrose and cane sugar till it’s at 1.055 and take reading till it's at 1.050 again, would that...

I just got my first bottle bomb while pasteurizing some cider that was far from a gusher bottle. This tells me that the bottle probably had some defect in it. All I'm saying is when using Pappers Easy Stove-Top Pasteurizing method, always assume all bottles could potentially explode in your...

If I use pectin enzyme in unpasteurized freshly pressed cider, is it possible to get a clear cider using Papper's Easy Stove-Top Pasteurizing method ?

I racked my cider at 1.003 and it is done fermenting now and has been for a couple weeks. I was under the assumption that a VERY thin layer of sediment from the remaining .003 can't possibly affect the taste of the final product even if it stays in secondary for 6 months to a year. Do I...

I'm doing pappers technique and it fermented so fast that I did not have enough time to bottle at 1.010 as recommended. It went from 1.052 to 1.003 in 5 days and it's too dry. I started a new batch today with Nothingham and added sugar until 1.052. I will check gravity everyday in 2 days to get...

When fermenting cider, you can taste test the product while the yeast are doing their job but when you get closser to complete dryness, it starts to taste bad and you have to wait a couple months before it's delicious again. 2 questions: 1 - At what gravity does it go from good to bad ? 2...

I just tried Pappers technique last Wednesday and 5 days later (monday) the juice went from 1.052 to 1.010 WOW Now I'm pissed as I dont have any bottle and wanted to bottle at 1.012 and the brew shop is closed right now so it going to be even lower tomorrow morning. I guess I'll add sugar...