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I'm having the exact same issue... I look forward to the other responses!

without giving all of the background info and making this more confusing than necessary, what are some common mistakes that lead to a sour tasting apple cider? 5-6% alc and aged about 1 month in the bottle. Using store bought apple juice and champagne yeast (maybe the culprit?) I'm fairly...

Well I'm new to this stuff too. From what I've read campden is useful with racking (exposing wine, cider etc to oxygen) after the fermentation is complete to prevent oxygenation. It can also be used prior to pitching the yeast (use and wait 24 hrs) to suppress wild yeast. People have hinted...

I racked out of primary into 3 one liter clamp top bottles today. I added the tea mixture into the transfer bucket and mixed in the priming sugar with everything. It smelled amazing I wanted to just drink it right then and there haha! I was planning a secondary fermentation but the batch was...

Ok so the oxidation is more about preventing off flavors than sanity and health safety (primarily what I was worried about). Thanks. I'm going to get some 1L swing top bottles soon I think that will help.

why?

Good to hear that it's not too late. By cool I meant that I'd steep it hot and let it cool before I mix it in... good idea? As for the campden... I just ran across some info saying that when racking the mixture is exposed to oxygen and it's a good idea to add a crushed tablet per 1 gallon. If...

I used the search and read a whole lot of good info. Particularly I am interested in using some ideas from the Graham's English Cider recipe. https://www.homebrewtalk.com/f81/grahams-english-cider-107152/ I have a simple batch of treetop in primary fermenting on day 4 with champagne yeast...

It's difficult to search for target questions like this sorry. If I have a batch that I proclaim "done" on 7/1 and I open it up (1 gallon carboy) and pour a glass do I need to refrigerate the leftovers after? I'm just wondering if it doesn't taste quite right yet, can I let it age more? I...

No offense intended if I don't take your advice, but what you want in the end product... sounds like what I want :mug: I'll share any positive results I stumble upon, please return the favor :ban:

If there is already a post about this then give me a hint on how to use the search feature because I can't find it. *EDIT Ok I'm finding some good info now thanks guys. If anyone wants to chime in on their preferred yeast for cider it would be appreciated. What are common yeasts (or...

Dan, Did you mix the cinnamon into the juice or just sprinkle it on top?

I tested the OG of some 365 just the other day and it was right at 1.050 with about 6% potential alcohol. As for the racking after 6 days... I'd wait. Let us know how it goes, I have a batch of 365 going myself. Champagne yeast, no extra sugar, and a little peptic enzyme. Next batch I'm...

So what do I do to "backsweeten" it? Just mix in splenda right before I drink it haha. So can the cider age in bulk in the carboy? Or do I really have to bottle it? (still cider).

Thanks Sewer Urchen, I'll try a different yeast then. I chose wine yeast for no other reason other than it was recommended to me at the local homebrew shop. I'll read up on the yeasts that you recommended.

Thank you for your response likafox, anything is helpful. It might be just as simple as the original apple juice I selected wasn't a good choice, I don't know. I have a second batch in the works now with just treetop and champagne yeast. I'm doing one batch as simple as possible to rule out...

I have a batch of cider that should be nearing completion. It began as 1 gallon of 365 Organic apple cider that comes from the store in a 1 gallon carboy. I added 1 cup of corn sugar, some peptic enzyme, yeast nutrient shook the heck out of it then waited an hour and pitched half a packet of...