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Wanted to make a sweet Apple Wine, so took about 10L of juice and added 2kg of white sugar, and added some general white wine/champagne yeast. I had always heard that wine yeast can usually handle up to about 14% alcohol so by my rough calculations if my brew topped out at 14% there would still...

I have several cinnamon sticks and was contemplating whether adding them to my cider would be a good idea. Anyone tried this before? I was also wondering at what stage would be best to add them, I'm thinking maybe in secondary, or maybe even in the bottle?

OK so I have read quite a bit of contradictory info about how long to leave cider in each stage. Some say they only leave the cider in primary and dont bother with secondary. Some say to wait until the bubbling stops in primary, then wait another day or 2 or 3, then transfer to secondary...

I'm trying to get a cider with no yeast flavour, and so I racked 2 times, then let the cider sit for a couple of weeks after the 2nd racking. I noticed when bottling that there was no sediment on the bottom of the fermenter, which seems unusual to me. Anyway I bottled and added some white...

Australian cider brewers, which store bought apple juice have you had some good results with? I'm only starting out on the cider brewing journey, so haven't yet managed to source fresh pressed apple juice straight from an orchard, and have been using apple juice from the supermarket. I've had...

First batch of ginger beer. I had some issues with the SG not being as high as I expected, and I also let it ferment a bit too long, however after bottling, carbonating and then pasteurizing, it's actually quite nice overall, however 2 things stop it from being perfect: 1) slight bitter...

Guys if I want to keep a cider sweet, after it reaches to carbonation level I want in the bottle can I just put the cider in the fridge to stop any further fermentation? Or do I still have to stop it with preservatives or pasteurization?

Hi guys, I've created a few batches of cider already, and im still experimenting. So far I have not cold crashed, however I have seen it mentioned a few times. From what I gather it is the process of placing your brew into the fridge after fermentation? And it sounds like this somehow can...

I've been following the cider videos of the very entertaining City Steading Brews.... Doing my first batch and using myu calculations to convert the 1 gallon they make into the approx 9.5L that I am making, I got 2.3kg of sugar that needs to be added. So 9L of "ginger tea" and a bit of lemon...

Since there is still yeast alive in a finished batch, would it be possible to start the next batch of cider by just adding a bottle of the previous batch to the Apple juice rather than yeast?

Using some online tools I had figured out I need approximately 1/2 a teaspoon to carbonate in a 500ml bottle, however I seem to have gotten a very low level of carbonation with that. Did I miscalculate somehow? I'm using brown sugar btw. How much sugar does everyone add per litre to...

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So I have always used something like a wine or champagne yeast, which can tolerate alcohol well past the point where my brew gets to, so to carbonate I just add a bit mroe sugar. However that got me thinking... If I were to try something like an Ale yeast to keep some of the sugar in there...

I have a small batch of cider in 2nd stage and was thinking of adding some cherry for something a bit different. I picked up a jar of pitted Morello Cherries in syrup: https://shop.coles.com.au/a/national/product/coles-morello-cherries If I want to add this to my cider, should I just put in...

I've just set a small (8L or so) batch of cider to ferment after having a break from cider making for about 10 years. I used some general white wine yeast, some yeast nutrient, approx 8L of store bought apple juice (checked that it was just juice, and no preservatives). I set it to go 4 days...