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Is there a concensus on best all grain recipe? Looking for something a bit sweeter for the unbearable vegas summer creeping up

I've been using mine for snakebites. Mixed with a nice wheat ale, adds a little sweetness.

Also make sure the spigot is turned off before you begin racking into your bucket. That's an embarrassing one for me. Lol I've used a full can of treetop to prime both Graff and this, carbonation was fine in the cider, too much in the Graff. Not gushers or bottle bombs in either case

My second Graff came out pretty tasty. If anyone wants to bottle carb with FAJC, don't use a whole can. Too much co2 bite IMO

I would see what similar prices are on Craigslist. Where I lived you can buy kegerators for usually around $300 used

All the firkin events happen on the weekend, Banger does theirs too. They need to do an industry Monday or Tuesday firkin event for all us casino workers lol. Lee's is carrying bad beat, but I keep trying to hold off to try them on tap at the brewery. I'll probably crack and get the basil one...

Poured one while starting on my kegerator, stuck a spray paint can behind so you can see how clear it is. This is my first cider so I don't have a baseline to compare to, but it tastes immensely better than my first mead or beer.

You'll probably lose more bottles to pasteurization than you would to bottle bombs.

Mine is crystal clear, I can't imagine it being more clear without being colorless

I personally just put sanitized aluminum foil for the first five days then went with an airlock

I've started cracking mine open and they're enjoyable. I followed the recipe to the T except I used pectin enzyme because my cheap juice was musselmans.

Look in recipes under Graff

You could back sweeten, but I personally wouldn't. The malt backbone is enough IMO. If you do, make sure you stabilize the yeast. I have a batch of Graff bottle conditioning right now, waiting for the tart bite to balance out with the level of bitterness.

Northern Brewer has a kit called Antithesis that sounds like what you're looking for. (saison yeast and sauvignon Blanc).

http://www.funkfactorygeuzeria.com/2013/06/cider-fermentation-panel-bottling.html?m=1 Pretty good read on Brett strains in cider

So recently I discovered the world of Gose beers and fell in love with the tart and salty flavors. This got me thinking about how I love a nice tart cider and whether adding saltiness would help the flavor profile. Obviously the easiest answer is to just toss some salt in my next poured cider...

I am going to make two batches of this tomorrow. One with mulling spices and one exactly by recipe. Good KISS recipe.

Favorite Brewery: Banger Brewing. I absolutely love their IPA's, they are essentially exactly what I look for. Only downside is that its only a tasting room, but I can get over that by dipping in a to go beer while my girl is at Downtown Container Park. El Heffe is also the first pepper beer...

Banger Brewing and Big Dog's are my favorites.

Has anyone tried this? It seems like the main risk is oxidizing, but would the blending get me a couple solid batches of cider a year?