Im currently making lychee cider and planning on using lychee syrup to back-sweeten after stabilising with campden and K sorbate

Would adding syrup and thus increasing the volume cause the yeast to start fermenting again? Since campden(0.1g per litre) and k sorbate(0.43g per litre) needs to be added to reach a certain ppm, does adding lychee cause it to not work? Like do i need to take into account the volume i add when calculating how much campden to add or is the volume increase to little to have an effect?

Hi, so i brewed cider 20l (5.2 gallons)of organic apple juice from farmers and 2.4kg (5.3 pounds) of blackcurrant in primary. OG was 1.048 prob abit high. Fermented for 2weeks then racked it to another container stabilized it and backsweetened with white sugar till 1.015 gravity. Didnt carbonate. Used Lalvin EC-1118 yeast. And the cider has really strong flavour of blackcurrant abit to strong for cider. And not only this batch was wine like flavour but absolutely avery single one batch that i have made has to strong flavour for cider and i dont really know what to do should i mix apple juice with water abit before fermenting or what?

Thanks in advance

Hi all, I loved Virtue Cider’s Brut cider and was wondering if anyone had a good replacement since they no longer are selling/distributing it?

I made a variety of ciders by adding 25% of another juice and then back sweetening with honey after stabilizing to the equivalent of 200g of sugar per gallon.

My problem is that when I compare my own cider to something like angry orchard or a local cidery their fruit flavors are very obvious and identifiable. My pomegranate or blueberry cider is not. It's good but it's just not as good as any commercial ciders.

I've been told this is because I'm adding my fruit and juices in primary (I had the same issue with my meads and beers) rather than secondary.

Do y'all have any advice aside from adding frozen fruit or juice in secondary after stabilizing?

I plan on going commercial some day and I think adding in both primary and secondary would be the ideal HOWEVER I think this would also be impractical for a product I plan on selling some day.

Edit: would frozen fruit improve fruit flavor in PRIMARY?

Current method:

Add 15L store bought apple juice 2 teabags worth of brewed tea Wine yeast Yeast nutrient Pectic enzyme

Allow to ferment you will yeild approx 7% abv

Transfer the cider to a new container, add stabilisers, leave for a couple of days.

Then, add citra hopps and 5L of apple juice. Allow to infuse. You will have approx 5% abv

After the batch has infuses for half a week, transfer to a keg for carbonation.

This yeilds a seeet, fizzy cider with a nice complexity and bitterness in the background from the hopps. I want to get the cider tasting more crisp and perhaps a little bit more acidic.

Should I use a champagne yeast and add citric acid? Anything else I can do?

I’m finding some yummy new ciders (or at least new to me) lately at Whole Foods. This one is a lost tropical mimosa orange & passionfruit cider. This one is even better than the other one I tried the other day. It’s sweet yet also mildly sour & dry.

Any home cider makers or professional cider makers here naming an appearance in Grand Rapids Michigan this week for the Great Lakes International Cider and Perry competition? Would love to meet new folks passionate about all things cider!

Last fall, I harvested about 80lbs of apples from some trees in the neighborhood, (with permission from the owners), bought an apple grinder and a press, pressed it all out (got about 7.5 gallons of raw cider).

I then put about 5 or so gallons in my carboy, tossed in some yeast I use for brewing my hefeweisen, and fermented for about a month.

After that, I pumped it out into a keg with a line filter in place, and then backsweetened with a couple cans of frozen apple juice, pressurized it to about 20psi co2 in the keg, and tossed it in the back of my kegerator until today.

After washing and sanitizing the lines out, hooked it up and it was AMAZING.

Not as sickly sweet as Angry Orchard, but a really nice deep apple flavor, and a perfect amount of tart.

Now, I'm both ecstatic and furious. Happy of course that it turned out so darn good, and furious since I only have 5 gallons, and given how tasty it is, I'll go thru it in a few weeks.

I completely forgot at take an OG, so I don't know how strong it is, but my daughter said she could taste the alcohol, and I am feeling it part way I to glass number two.

İve tried the mango one and i absolutely fuckin hate it so ill be trying the most upvoted one

How to create cider with a long lasting taste that does not fade away after first sip ? Is it about apple blend or aging ?

Found this strawberry ginger cider at Whole Foods & it’s def pretty good. It’s a bit dryer than I thought it would be but that’s ok because I like dry cider.

This is a cider I started on 3/29/24. It measures ABV of 6.75 %. I racked it into a sanitized 1 gal storage container about 11 days ago with the intention of letting it sit and age a bit to improve the over all quality. It has been under an airlock the whole time. Way more headspace than it would ideally have, but that was the only container I had.

I looked at it today as I put a second batch into storage and saw what appears to be a film forming on the surface of the cider. It almost looks like an oily sheen but there are what may be clumps forming.

I’m assuming this be a bacteria of some type. Do I need to toss this batch?

I make cider using ale yeast and I'm not sure how long they last before expiring. My process is, I make cider around 5-6% ABV(usually let it ferment for 3 weeks to 1 month). After that I bottle them with sugar and when they are carbonated enough, I pasteurize them in hot water(I make sure liquid inside hits 70 degrees celsius for 1 minute), because I bottle condition there are dead yeasts left at the bottom this is what concerns me.

Full list of ingredients I use:
Apple juice from concentrate
S-04 yeast
Fermaid-O
Black tea(for tannins)

So my question is how long can they last in the fridge or at room temp?

What non-fermentable sugars do you use to back sweeten cider? Any brand recommendations are welcomed.

Nutritional info says zero sugar, little carbs and not much else.

What gives?

I wasn't intentionally trying to ferment it but I drunk some lastnight and drinking it now; I never said I'm a smart person. It's good but tastes like wine. It has a slight cloudy consistency but the smell doesn't seem odd, just slightly alcoholic though I rarely drink so what do I know? Is it safe? I tried searching online but search is crap these days, so many blogs written by AI bots.

Also if this is what cider tastes like, I need to start buying some. It's better than fresh juice.

Traditionally, and sometimes now, in Normandy the farmer planted cider trees in pastures. Cows did the mowing and fertilizing. Farmer got extra revenue from making cider and Calvados. Cows were content, people were content.

I made meadowsweet honey-cider (Cyser) last year with German-Japanese name and because it has honey in it it needs to aged in order to taste better!

So was making this mead-cider hybrid w meadowsweet after whole year worth it?

Appearance: Normal cider colour nothing special.

Aroma: Almond-like form flowers was pleasing to smell with sight vanilla undertones.

Craving: Crystal clear perfection!!

Flavour: Dry Cider with huge medicinal qualities!

Taste: Powerful yet delicious Honey and Meadowsweet tastes great together as it’s technically a Cyser (as I said)

Overall: delightful good brew that really worth the effort would like do it again!! Give it yourselves a try!

Rating: 8/9

Tommorow i'm planning to bottle my 11l cider.

As this is the first time i'm going to 9 batches to see what i like best.

for backsweetening i'm using sorbitol which should be 60% sweetness of sucrose. so 2% should be 32 gr/l sorbitol.

For priming sugar i'm using table sugar, using this calculator for grammages.

these are my calculations.

how are you guys's experiences with the percentages? should i try to go even higher in priming sugar to get a champagne sparkle?

Musée du Poiré in Barenton, France provides history of cider making in Normandy. Some interesting facts:

• The trees, especially the pear trees, are enormous. One is like 40 feet tall. The reason, no picking. They wait until the fruit falls to the ground, apples too, before pressing.
• The traditional perry trees can produce fruits for over 150 years.
• Home cider makers let the natural yeast do its job, often fermenting in wood barrels in the traditional manner.

I just tried my first dry cider, Portland Cider Co True Brut. It wasn't bad, it was actually easier to drink than I was expecting it to be. The one thing that threw me off, though, was how little apple flavor/aroma there was. It was vaguely reminiscent of champagne.

Is this a typical characteristic of dry/brut ciders or is it just this particular product?

I make hard scrumpy cider. Apples are washed, chopped and milled, pressed, fermented and bottled. That's it. I have been gifted 14lbs of rhubarb (chopped and in the freezer) so wonder about adding some of the rhubarb to be milled with the apples before pressing. Has anyone done this? I'm not making rhubarb wine or anything else, just pondering adding it to my apple scrumpy. TIA

Apple cranberry. Started on 3/2/24, bottled on 4/6/24.

Its good ... maybe a little more cranberry than i wanted but not bad for a first try.