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Hi all, I have 10 gallons fermenting away, they are just approaching their 2nd week, (SG 1.054, today clocking in around 1.029) still producing bubbles. Due to unforeseen circumstances I will not be able to get to my cider again for another 2 weeks. I'm assuming this wont be a major issue for...

Reviving this thread for a question! What if you poured the cider into copper mugs? Would that work to eliminate the sulphur smell? (I too had that problem last year and it hasn't gone away after almost 6 months)

My little resuce helper, Leo (found in the streets of NYC, brought to upstate NY) Making sure fermentation is going well: Overseeing the final product:

I make cider only with the abundance of apples that my property has, (I typically press 10G but could easily do more if I collected all the apples), but that means I only make cider once a year. Is it possible to freeze freshly pressed cider to brew at a later time? I am also interested in...

Hey! So since I posted, I racked off the coriander seeds and divided up the 3 gallons into individual 1 gallon carboys. 1 gal got 4 lemon slices, 1 gal got 4 orange slices, and one gal stayed as is. After letting that sit for about a month I tried them again, and the citrus helped. The two...

Hi all, I started with a gallon of cider that I wanted to turn into wine, (which actually turned out quite successfully, if you like dry whites) OG: 1059 SG when racked into secondary: .998 Sugar added, then SG was 1020 FG when bottled a month later: .999 Is there any way to calculate...

Yes, the bottles were left at room temp for a few days to allow for carbonation, and I tested some bottles before cold crashing. I didn't use any sort of low oxygen process, (not even sure really what that would be/look like), so hopefully any oxygen in there will help. When you say "over...

Hi all, I infused 3 gallons of cider (OG 1.059, SG .999) using Saf Cider Balanced with some coriander seeds, about 3/4 cup crushed I’d say. A month later I took a sample and the coriander can definitely be tasted! Probably used a bit too much as it has a slightly bitter taste going down. I’m...

Hi all, I recently opened a batch of my cider from this year (OG 1.059, FG 1.003) I used Safale S-04, kept the fermentation cool, in the mid 60s. I primed, bottled, and cold crashed the cider. I opened a bottle from the fridge and the smell of sulphur was pretty noticeable. The taste was...

Thank you for following up! I agree now as well, my numbers don't seem that off. And I used a tilt that basically confirmed my numbers. Thanks for the info!

In the Otsego region, Cherry Valley

I pressed my cider today and it looks like my reading is around 1046 which is a little low in my opinion. I’ve heard that less than 1045 is dangerous and I’d prefer to be farther away from that than I am right now. I added 2lb of white sugar to my 5lb carboy. Then I did a reading and it said...

Thank you!

Pressing my apples this weekend and I plan on adding a camden tablet to kill the natural yeast and waiting 24hr before adding safale s-04. Should I take the OG reading before adding the camden tablet or after 24 hours/before I add the safale? Thanks!

Hi all, As I'm debating how much sugar to add to my 2nd cider batch this year, (last year I added 4lb honey to 5gal of cider, OG was 1.051 FG was 1.002, 6.4% ) I'm wondering what the point is in adding sugar at all other than increasing the ABV? Has anyone tried not adding sugar in their...

Hi all, I'm thinking about potentially adding a flavor element to some of my cider this year. When would be the correct time in the process to do so? Should I add my flavor before I add yeast? During the secondary? Right before bottling? Thanks!

My first batch of cider last year didn't age well IMO. It started out dry, a little drier than I would have liked but I was okay with it, but then as it aged the alcoholic bite became stronger, it went down harsher and less smooth, and was slightly bitter. Just overall an unpleasant beverage...

Thanks everyone! What is the ideal temperature range for sweating? I've been keeping them in my house at around 65-45F, is this going to be too hot?

Are there any tips for beginner brewers on how to have a slightly sweeter than fully fermented cider with carbonation? I know it is said to be difficult, but I'm wondering if anyone has any tips. I would prefer to not back sweeten in the glass if at all possible. I read a bit about Camden...

I'm going to start my second batch of cider in a few weeks and I'm curious to try a different yeast than I did last year. Before I used a cider yeast. What is a yeast that would be good for sweetness and apple flavor? And is something that is easy to work with for beginners? I've read about...