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Strongbow is not made the same as a homemade cider either. They add sugar and ferment it out to 12% ABV or so, and then dilute it with water, flavoring, and more sugar.:mad:

My cherry infused cider is done now and taste great! This is after added the pure cherry concentrate I let it go for another week before it finished at 1.007 Final Gravity. It was at 1.002 before the cherry was added. There seems to be quite a bit of non fermentables in cherry compared to...

I can't offer too much advice...but all of the small breweries that made some cider tasted really bad in comparison to my home made stuff. I think too many sulfites, too much sugar, and way to much carbonation. Keep it "old fashion" and I think you will do better off.

Pears are pretty watery and the juice contains a lot less sugar. That is probably why it is bitter.

Honestly, I would dump it and try again with something else. There is no point in wasting all that time for a cider that either wont turn out, or will turn out very bad.

There is a way around it. Cold crash it and let it clear, then back sweeten. Then bottle it and keep it fairly cold. I have had mine stored at 38 degrees. Even the ones at 60 degrees have produced no carbonation, but the ones at 70 degrees have.

I would pull it now and stick it in the garage, or the fridge if you are in a warm climate. It will already taste very dry going from 1.080 to 1.005 since that is about 10% with not much remaining sugar.

I use fresh pressed cider and mine clear within 7-10 days. I don't add anything at all to them. Fresh cider shouldn't need it IMO

I grew up on our Family Orchard and will give you some advise on varieties. GoldRush - Easy to grow and deliver great flavor for eating and well as a great cider apple. Arkansas Black - Also easy to grow, and they store/age well. RedFree - Early apple. Great flavor and really sweet for a...

Star San is fine if it is mixed right. After a soak I dump then fill the carboy immediately. Bubbles go away after a few hours after racking.

I cold crashed at 1.005 for 1 week. Bottled, and I had my plastic bottle carbing up after just 2 days. I would say it depends on the yeast you used. The whitelabs yeast does not make a very dense yeast cake, and leaves some in suspension.

Down to 1.020 right now. Seems to be fermenting pretty quick and steady.

What varieties did you use?

The yeast strain has a big impact in the final flavor. I use white labs cider yeast and it leaves a great apple flavor.

We make more than $15k per year, but usually try to make 0 profit and put it back into the business via equipment and toys. Other wise you get taxed on your profit.:fro: The most costly thing is finding and buying the correct pesticides that work best in your area. We spray as little as...

I'm going for a mead with a little apple flavor...not the other way around. I am not really sure if you would call it a cyser or not. It is basically a mead recipe and I added apple cider to it and pulled back some water.

The orchard is about 7 acres with 800 tress roughly. You can make a good amount of money but for the effort it takes, it is not a lot. The only orchards that make a lot of money are huge, and do not grow varieties that taste very good. They grow apples that ship and store well, and will stand...

Saturday, I racked my cider off to the glass carboy. Gravity was at 1.007. I then added the cherry concentrate diluted in 1/2 the water it called for. The color looks amazing already and taste great. I can't wait until a few weeks when the flavors improve. I will stick it in the garage...

Yeah it is about 1/3 apple cider. I think you missed that part?

Well at the store it is $10 and up for 48 oz of decent cider. Figure you make around 600 oz with a 5 gallon batch so you are making $120 worth of cider. Pretty easy to justify the cost of the equipment