Could 9%abv affect how fast ir slow yeast consumes sugars ? It's been 12 days and my test bottle is harder but not as hard as a coke bottle, co2 is building up but really slow

Thats right! Im offering my opinion on your home made cider FOR FREE! Just send me a bottle of your best cider and i will drink it and tell you if i like it. Anyone interested can DM me and i will hook you up with more details. Dont be shy!

My boyfriend and I are going to attempt to make cider. He has made mead before so knows the process somewhat and has an idea of how to do it. I do not know the exact process but am trusting he does. I am in charge of the flavor and deciding what juice to use. Ideally I’d like to use fresh fruit but not an option right now as I don’t have a juicer. Also am hoping I can make a creative flavor, not just plain apple.

1. Does the juice need to be organic and preservative free? Does it have to be unpasteurized? What should I look for?

2. Can I mix juice flavors together? Eg. Apple / grape or Apple / mango . Are there certain fruit juices that won’t work. Could I use an apple juice and add some other type of fruit purée or something?

If anyone has any juice brands or flavor suggestions that have works for them let me know! Thanks

Hey all. I just moved a cider into secondary on top of a mesh bag with grapefruit zest in it. I weighed the bag down with a small whiskey stone but the bag is still floating. As you can see in the picture, some of it is exposed to air. I did top off with some fresh juice to re-start fermentation so I expect it to return to an anaerobic environment with a few days. I planned on letting it sit a month before bottling. Do you think I need to be worried here? Thanks.

https://preview.redd.it/3zx4qmjqljrc1.jpg?width=1512&format=pjpg&auto=webp&s=68b60aceca861f041cc8569fcc6eccbde63e2dbe

I opened one of my bottles 24 hours after bottle conditioning and there was a very loud pop and a small cloud of white gas came out. Is that normal after that short period? This is my first batch ever and I really don't want multiple bottle bombs exploding in my closet. I was planning on waiting two weeks at least after conditioning to drink.

Just looking to brainstorm here and get inspiration from the hive mind.

I've been using honey for the last few years to back sweeten and I'm kind of over it. I've used cranberry juice in the past to great affect, but that adds real tartness I don't always want.

What are all of you using? I'm thinking of just using plain old brown sugar. Will that sweeten at the same ratio as honey? I usually use 1lb honey to 5 gallon cider.

Hello everyone i just wanted to ask how can make apple wine from the apples i got from my apple tree like do i chop them up and cook them in water with suger or do i put them in the blender and use that?

What is this on my cider? It’s once racked and about a month in this carboy. I noticed it a week or 10 days ago. I’m unsure of what to do next. Is it salvageable? Any help or advice would be appreciated. Thx

Today I accidentally added 4.5g of Fermaid O to my 5 gallons of cider before measuring the gravity. This was supposed to be my third and final nutrient addition.

Upon checking, my reading was 1.01, from OG 1.06. The cider still seems to be actively fermenting and off-gassing.

My question is mostly wanting to understand if this will negatively impact the flavor of my finished cider, or if any of you have had experience with this mistake. I read you shouldn’t add nutrient past 1/3 sugar break.

Life will go on and there will be other brews, but I’m still learning. Thank you!

I just transferred my cyser to a secondary fermenter and gave it taste.

Very sour with a not great after taste. The ABV is 15.75 and it finished fermenting about a week ago.

Is that normal?

Just ruined a batch last year and don't want to bottle if I've messed this one up...

I try to make sweet carbonated cider so after bottle conditioning I need to pasteurize my ciders to keep them from getting too carbonated and create bottle bombs. What I have usually done is I get a pot of hot water around 80 - 85 degrees celsius and wait my cider to reach 65-66 degrees.

My question is can I do this process in an oven? My plan is to put my cider in the oven while its off, than turn on the oven to 90 degrees and wait for my cider to reach desired temp. What difference does it make if it is placed in hot air rather than hot water?

Hi everyone, new cider maker here. Should I rack my cider off the lease in primary as soon as it’s reached terminal gravity? It been two weeks and the gravity is 0,998. Is there any benefit to letting it sit on the lease for another week? Belle safcider yeast an a variety of table apples. OG was 1070 and ph of 3.8

Plain dry hard cider, Cherry & Lime concentrate to backsweeten & for taste. Maybe some apple juice concentrate if it’s not applely enough to me.

Basically im making a cherry lime cider but my question is will the sugar in the concentrate carbonate my cider? Can I just use that stuff to prime my bottles? Will i need to take it into account while adding my priming sugar? Thanks!

I’m in the US, where we can buy freshly pressed sweet non-alcoholic cider. It’s brown and cloudy and tastes like apples in liquid form.

I have some caramel syrup for flavoring coffee, and I was also wondering if I could put a swig of that into one of the bottles, too.

I wanna have some bottles stored that would last about 6 months - year and still be carbonated when I open them. If I don’t add sorbate but still add priming sugar would they become bombs? Or could I still get any carbonation after killing the yeast. Really don’t wanna buy a keg and giant c02 thing lol. Thanks!🙏

Edit: sorbate & campden tablets

So I recently picked up making my own alcohol such as wine, mead and beer and cider. But when it comes to bottle conditioning my ciders and beer I never get any carbonation. I have tried the priming Suger drops from northern brewer, I have tried from 30grams to 40 grams of sugar to my gallon of cider and beers and I wait 2-4 weeks. When ever I open a bottle the faintest of hiss will come out or even nothing. Just want to know if anyone has these problems or if I am doing something wrong

"Here is the recipe I'm using for a three gallon batch. It's a slight variation from my last attempt so, I can't guarantee the results. I suspect there are veteran cider makers here that could greatly improve on this recipe or method ...please join in, I'm eager to improve my methods and, more importantly, my product. :)

Things You will Need

9 lbs of peaches​ 3 lbs of sugar​ I packet of wine yeast (bakers yeast will work)​ 3 gallons Water (I only use filtered water.)​ Cheese Cloth​ Boiling pot large enough to hold the peaches with lots of room left​ Fermenting container(s) I"m using a 5 gallon bucket configured with a hole in the lid for an air trap​ Three - 1 gal glass jars​ Air trap​ Thirty Two - 12 oz bottles​

The Process

Shell and quarter (or eighth) the peaches. Leave the skin, but be sure to take off the sticky labels if the peaches are from the store. :)

Put your peaches in the boiling pot.

Cover your peaches with water. (don't add too much)

Boil until the peaches break down. You want the peaches to literally fall apart. I do a vigorous stir every few minutes after the boil starts to help break down the peaches. This can take some time so don't plan on going anywhere for a few hours.

Stir contents occasionally to prevent burning the bottom.

After your peaches are near mush, remove from heat, and let it all cool to room temperature. I put my pot in the kitchen sink, add water to fill the sink, then add some ice to assist the cooling process.

Put the sugar into your fermenting container while waiting for the peach water to cool.

As soon as your peach water reaches room temperature, strain off the peach pulp collecting the liquid into your fermenting container using cheese cloth or other straining device. (Don't worry that some of the pulp from the peaches falls through.)

Stir the mixture in the fermenting bucket until your confident the sugar has dissolved. (It's okay to add some water to help.)

Add water to your fermenting vessel to equal approximately 3 gallons.

Pitch your yeast, and give the mixture another good stir.

Cover and attach your air trap.

Store in a room that maintains a constant temperature below 76 degrees.

When your air trap stops bubbling, rack (transfer) and strain your cider into smaller one gallon jars. Put a good lid on the jars.

I let my cider sit for two or three weeks in one gallon jars to clarify; you'll see the cider get clearer as sediment forms on the bottom. When I'm happy with the color of the cider, I bottle it into 12 oz containers, leaving the sediment behind. Some brewers will rack their cider another time. letting it sit for another week or two before bottling. Mason jars work well, but if you want sparkling cider, add 1 oz of sugar (7 teaspoons) to each gallon container, and dissolve the sugar before parting the cider into 12 oz bottles. It will take 7 to 10 days, at room temperature for the latent yeast to turn the sugar into CO2."

Never brewed a cider before. Also new to homebrew having only ever brewed one (pretty bad) extract beer.

From what I've heard boiling will set the pectin and result in a cloudy cider. I'm not particularly concerned with appearance but this shouldn't have any effect on the flavour? I've also heard freezing the peaches will allow for more juice extraction and will break pectin down but as I don't have capden tablets and will have to boil after (to kill natural yeast and stuff) if this is even worth it? Would freezing, blending in food processor, and boiling juice be a good method or should I also boil the pulp to extract more juice?

A comment on this recipe said that peaches don't have a lot of flavor, but using a cheesecloth bag with the pulp could help pull more flavour. Good idea?

As for racking I don't really have any jars to transfer to. I do have a second fermenter that I could rack into however. If racking only assists in clarity could i just leave in the primary fermenter and age in there or in bottles? I am planning to bottle carbonate also.

Will adjust recipe to 23L. Have many peaches to add if people think that the recipe should need it. A long read and a lot of questions but if anybody has any advice it would be much appreciated.

I just finished my second cider, and WOW it tastes so much better than the first which watered down apple with a hint of farts. Anyways, looking for advice on. 1) my ciders take forever to clear, even though I use pectic enzyme before primary. 2) what made this second batch better? 1st used 71B and plain cider and staggered nutrients, 2nd batch used SA04, front loaded nutrients, and apple concentrate to boost sugar a bit. 3) which acids should I add and what’s the general ratio per gallon? Thanks.

Hello, looking for input from fellow pro cider makers or similarly experienced people.

I’ve started testing YAN on our incoming juice, getting around 55ppm on average which is standard from what I’ve read for organic apple juice but very low when it comes to making yeast happy. I’m convinced we can solve our H2S problems by just feeding the yeast properly, so I’m overhauling our nutrient schedule.

Currently we use GoFerm for rehydration and Fermaid O twice during fermentation. But from what I can tell I’m only getting a boost of 16ppm YAN from all additions. Some of the yeasts I’ve been using need upwards of 200ppm and the Fermaid O addition would have to be HUGE to get there.

Should I be using straight DAP to supplement the YAN in addition to my Fermaid O? Or is it better to use Fermaid C instead of O? Or just Fermaid C by itself?

I’m aware of the differences between organic and inorganic nitrogen, and the nutrient needs. I’m just confused about conflicting recommendations.

Thanks!

Hi I’m located in Ontario and I’m looking to buy a still cider. I tried it once at a friends house, it was a special bottle and I don’t remember what it was called does anyone have any recommendations or know where I can find a still cider in Ontario Canada without ordering it online