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Hey all, its been multiple years since I last made cider, with my last batch kind of turning more into an apple wine. I just pressed a bunch of apples (mostly Jonathan and Macintosh) yesterday on our old family press from the 1800s. Its definitely wild. I want to make a few gallons of it into...

Hey all, I have a few pixie crunch apple trees, and wanted to make a couple gallons of hard cider from them. The apples are similar to honeycrisp in that they are really sweet and crunchy. I'm somewhat questioning that even though the cider and apples are delicious, that after fermentation...

Thanks for the recipe... I made some rhubarb wine last year and was somewhat disappointed. If I want it sweeter, what do you guys use to backsweeten it? Also, are screw top wine bottles fine to reuse for homemade wine? Thanks!

No. Its just a real thin layer on the top. Do you guys think its fine to bottle up? Thanks!

I have a few gallons of stabilized cider that I hadn't bottled yet, but had in the carboy w/airlock. It has been in there for about 3 weeks. It has some film on the top. Do you think it is still ok? (I attached a picture)

Thanks Benardsmith. (Still learning here) The reason why I asked about cooking the cider, is that it is raw and didnt know if it needed to be done due to the wild yeasts. As for the recipe, I just fermented about 5 gallons of raw cider/pear juice with ciderhouse yeast. I'm going to bottle a...

I dont know if it makes a difference, but my specific gravity is at 1.0

Hey guys, my cider is done fermenting, and i have killed off the yeast with campden & potassium sorbate and have had it on the porch for a few weeks in the cold. Just brought it in last night as it is now in the 20's. I tasted it, and its not really that great. I'm experimenting with different...

I've racked it a couple times, and had put in campden & potassium sorbate. (This is how you stabilize it right?)

My cider is done fermenting, and I stabilized so to kill of the yeast. I'd like to try a few methods of back sweetening, as it needs it. Could I put pretty much any sweetener in it, bottle it, and not have to worry about bottle bombs?

Just checked the carboy.. There seemed to be a small amount of mold growing on the top surface I'm guessing due to all the headspace. I siphoned it off into a clean carboy that I cleaned and sterilized with some bleach (and rinsed well). Put in some potassium sorbate and a crushed campden...

Ugh.. I was getting ready to bottle today, and realized that 5 star PBW powder wash is not a sanitizer, but only a cleaner. My last batch of wine turned out ok, but this is just yet another glitch with my cider. Threw a bottle of 5 star san sanitizer into the amazon shopping cart....

I tried some tonight, and with a little splenda it wasnt bad! Even though it is not super clear, I'm considering bottling a few gallons of it, and transferring half of it into smaller carboys to try different sweeteners and let it clarify maybe. I'm ordering my bottle caps tonight. I have more...

Thanks guys for the responses! Much appreciated. So much info out there... Some say to go ahead and bottle it, and others let it sit for a few months. So once it is done fermenting, does it matter exactly when it is bottled? DmTaylor, I do still have some raw cider frozen. Wouldn't that...

Ok. Dumb question, but what should I use to top it off?

Hey guys, great to be on here with other cider makers! I have my first batch of pear/apple cider going. Learning as I go! It is unpasteurized from the family farm in WI with a 120 year old press. I used Cider House yeast a couple weeks ago. It seemed to be done fermenting, so I just...

And im guessing its fine to use the same cider which is unpasteurized?

Hey guys, I have 3 gallons of unpasteurized pear/apple cider that i had fermented in a bucket. After racking it into 3 glass carboys, i realized one of the airlocks i had bought did not fit into the carboy. Argh... what to do. I had considered putting all of it into a 5 gallon carboy...