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Moon shine is made with Water, Corn Meal and Sugar. What if I replaced the water with apple juice, Do you think it would work?

Can 100% cranberry juice work? I tried mixing cranberry juice with apple juice and my usual concoction of fermentables, that was 2 days ago and still no movement in the airlock.

I want to start marketing my cider. Start putting it into stores, bars, etc. Has anyone done this? Have you had good luck?

I had my cider flavored to a beautifully sweet amber flavor then I carbonated it. I popped it last night to check it out and the flavor is gone. HELP...

I used Wyeast cider yeast for the first time. When I pastuerize and bottle it doesn't carbonate. I add 1/2 a teaspoon of primer sugar per 20oz bottle. When I used champagne yeast I got it to carbonate with the same method. Please help.

Has anyone used Wyeast cider yeast? First time using it. Just started a batch with it yesterday. I Usually use champagne yeast but the cider would always come out too dry for my liking.

I've heard good and bad things about capping with a cork. Opinions please.

I've heard your supposed to pasteurize after carbonating. Is this true? How do I do it?

I tried to make a hard lemonade. So far in 3 days I have had zero reaction. 1 gal of "simply lemonade", 1 cup of corn sugar, 1/2 packet of Red Star's champagne yeast (yellow packet). What do I do?!!

So I've made numerous batches of cider and all turn out excellent. Well... I just tried using the brand Simply Apple. I'm getting zero results. Also I'm trying Simply Lemonade, and no results. Both flavors don't have the extra additives that we don't want. Idk what the issue is. Help!!!

Anyone know if cane sugar will ferment?

Why is most cider only apple or pear flavored? Can you not use other fruits like, orange, pineapple, cranberries... Etc?

I have heard that certain kinds of yeast do it. Also the amount and kind of sugar... Anyone know the answer? And why do ciders never seem to be over 5-6%