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Upon second taste, it's good-not great. I still have hopes that this will be really good after aging. Going to try and wait 6 months before opening a bottle to taste.

Primary: I used 9 lbs local wildflower honey, 9 lbs of crushed frozen strawberries, water to 3 gallons of total volume and pitched D47. Starting gravity was 1.122. Also added 1/4 tsp yeast nutrient at pitched and aerated like crazy. Days 2 and 3 I added another 1/4 tsp of yeast nutrient. Aerated...

I am also from stl. There was a thread on here a while back about homebrew contests, and the guy who'd started it at entered his cider in a big homebrew contest here in stl. I looked back at the thread but the link he provided isn't working. There were apparently over 600 entries and it was a...

I would recommend brewing some cider normally (i.e. Juice/fresh cider and yeast), let it ferment completely dry, then rack it on top of the applesauce. It will need to age a while and might take a long time to clear. You'll have a lot of sediment in the bottom of your vessel, but that's not...

I have 2 gallons of apricot/peach cider that started in October and has been sitting in bulk since. It is spectacular. Finally got around to stabilizing with KMeta and sorbate today. Gonna let it work a few days and then bottle. It is currently fermented totally dry at 0.990. I don't want this...

Sounds good. If you haven't used saison yeast with cider before, just know it is a beast. I've used Belle Saison yeast exclusively in my few ciders so far and it'll generally ferment cider in the 1.045-1.060 range totally dry within a week. I may not be a super taster, but I do not detect any of...

Cool. I may just have to enter a submission or two in this year's contest. I'm not in any of the clubs either. Thanks for the info!

U City. I've only done a couple batches of cider thus far, but I'd consider entering a competition--I'll have to try and look into some around here. I don't keg anything--I guess you can enter bottled submissions? Have you joined any of the local homebrew clubs?

Just noticed this was a STL based competition. I'm in STL as well. I haven't brewed any beer yet, just cider. How was the competition experience?

It's hard to say exactly what caused the difference in CO2 level. However, next time you are going to let one bottle carbonate, try batch priming. I think you'll find it leads to much more even, repeatable results.

You can "treat" your completely fermented dry cider with potassium sorbate and potassium metabisulfite. The combination of these two stops yeast activity, allowing you to add otherwise fermentable sugars (of your choosing) back to your cider. It can then be bottled and will be sweet, but still...

I've got 5 gallons of cider in secondary that's about 2 months old (3 weeks in primary, 5 weeks in secondary). Started with 5 gallons Lewisburg cider, added 2 cans of FAJC. OG was about 1.056. I'm going to break into smaller batches and rack to tertiary where I'll let it age for a good long...

996+5+1 = 1,002. We did it. We made a bunch of party liquor.

My original post says "could've baked for another 10 minutes but I got impatient." It was undercooked.

I've got a scale. I may not have explained properly, but I did make a slurry, or starter, from the lees. It was essentially a sourdough starter, I just used cider lees as my source of yeast. Thanks for the heads up though. I'm planning on using the cider lees starter again after the holidays...

I always hear this is a really bad idea!

Cool! I'm going to feed my starter tonight and bake bread tomorrow. That way I'll have a long time to let the bread rise and should get a more "normal" texture. Will post the results!

Yeah; I've aged ciders on fruit before, but always in either primary or secondary. I guess my question was as to whether there was any implication from doing the aging after multiple rackings. It doesn't seem there should be, but I wasn't sure. Thanks for your help.

I've got 5 gallons of cider currently in secondary. It fermented with Belle Saison yeast for 3 weeks in primary and went from about 1.056 to 0.996 pretty quickly. After primary I racked to a 5 gallon carboy and topped with more cider to eliminate headspace. My questions are: 1. Is there any...

I would say it was successful. I probably should've left the oats out and just went with straight flour. Much to my disappointment, there were definitely no discernible apple flavors present. It was really yeasty and savory, despite only using a little salt and more sugar than I'd normally use...