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Pics please. Sounds like it went well.

I also would have felt better if it was one of the batches that something special added to it, but one of the batches was straight up and one of the batches was only added tannin. I believe too that I got a bad strain. I always used to look at attenuation rates before, but I was told that as...

It's a good question, no added nutrients but this was a "smack pack" with a nutrient pack. It should of had what it needed. Instructions were followed.

Just thought I would share that I had 5-one gallon batches that had incomplete fermentation using WYEAST 3056. OG: 1.055, FG: 1.023 - 1.028. I did the swirl, could not get fermentation going. Batches were honey, molasses, light brown sugar, straight up, and added tannin. All had...

I don't think you have as big of a risk with oxidation in the primary since it's co2 saturated. I think nutrients and swirl sounds like viable method of correction Sent from my SM-N900P using Home Brew mobile app

I agree with yooper 100%. The only time I would heat sugars is when I'm making a caramel sauce. I think you could add the cinnamon at virtually any point, including the secondary. Sent from my SM-N900P using Home Brew mobile app

Make sure you know what type of cider your looking to brew. You will most likely want a blend but don't pigeon hole yourself into high tannin if you tend not to like more tannic ciders. Also on a personal note I would plant a honeycrisp just for eating. Sent from my SM-N900P using Home Brew...

It sounds like a great plan. Champagne yeast is something you either like or do not like, if it is your first time, I would consider going WYEAST 3056 if you want a fruitier/sweet finish or nottingham ale (a classic). In my experience I don't care for the Champagne yeast, even some white wine...

Nottingham is a "medium-high" attenuation yeast and can handle about 11-13% on average ABV. In my experience it will virtually ferment all of the ferment able sugars in a home brew. My experience is it will take it pretty darn close to 1.00 given average conditions. Remember to keep it 57 - 70...

I'm late to the thread, but I agree. Nottingham should in theory ferment about 95% (in my experience) of all sugar and has a tolerance that is marked as "high." This home brew would only have 5.51% ABV (average/slight low for a cider). I would expect it to finish around 1.003 - 1.005 (closer to...

Don't be afraid to try. There are really only a few things to worry about. Yeast selection and Quality Juice or Cider being the biggest. Make sure everything is sanitized and don't expose the cider to the air (as much as you can) especially in the secondary. If you want to carbonate it...

I personally would leave it about a week, but I think you are fine regardless.

I want to store hard cider long-term. Most of which will be carbonated. My question for the community is, how long will corks from a LHBS last? I see mix reviews, but it sounds like 3-years. After that point you need to re-cork. To me this seems like a total hassle. I'm looking at any...

Crispin brand pasteurizes their cider.

What's it look like in the glass?

If you are going to keep it cold crashed the entire time it sounds fine. Why not just leave the lees and possibly even filter it when putting it into the keg? The only issue is that filtering might result in oxidation. Maybe someone should invent a cover for an auto-siphon that is a cone...

So is clover honey the bane of hard cider making? I personally had great experience with it. I know it's the cheapest honey, but it seems pretty solid taste wise to me.

A lot of homemade ones are made with house jacks bought at harbor freight. You are still going to have to build the container/lid, but it seems like a viable way to go. If you are going to press a lot though, a bladder press is the way to go.

It depends on a lot of things, such as temp, yeast nutrients, etc. It's not going to hurt anything if you rack a little premature. I racked my last batch of Nottingham after 13 days and it was at 1.008 (OG was 1.055). No nutrients were added to this batch. Temp was roughly 64-68F.

I assume it has something to do with viscosity or just wax in the honey. Regardless I love the clarity it adds.