Ceramic or other cup, rarely in a glass submitted by /u/CarrollCounty [visit reddit] [comments ..read more

Are there any ciders that are pear-only? I LOVE apples and hard ciders, but I have an apple allergy and they make me ill. I don't have to worry much about cross contamination with apples, just apples cannot be an ingredient. Other fruit ciders are a possibility, but again, apples cannot be any of the ingredients. Edit: I have now learned the terms perry and fruit wines. My revised question is now: "Are there any brands of fruit wines or perry's that have 0% apple content?" submitted by /u/trekkre [visit reddit] [comments ..read more

So I made a pineapple cider recently and it has been bottled for 3 1/2 weeks now. Last night I tried one and it is way too dry and tart. Is it possible to dump it all in a buck to backsweeten the batch and rebottle? Would it recarbonate? I know this might be a dumb question but I'm fairly new to this. Any guidance is appreciated. submitted by /u/RockPeterman [visit reddit] [comments ..read more

We have built a pasteurization unit from a plastic bin and tankless water heater with a recirc pump, but my business partner and I are locked in a mortal debate of whether to move forward with canning or bottling our batches of cider. We do carbonate and plan to do the low and slow method. If possible we'd like to avoid using champagne bottles. Will can seams hold up to bath pasteurization at 2-3 vol of C02 or beer bomber bottles for that matter? Which is more equipped to handle pasteurization temps while maintaining carbonation. I'd prefer cans, because lets be honest, exploding broken glass ..read more

Had the idea of cooking up the following recipe (metric): 10L Apple-strawberry 100% juice (80:20)​ 9g Pectic Enzyme 0,3g tannin (red wine) 24hr after yeast-pitch: 25g Huell Melon hop pellets Day 5 after yeast pitch: 25g Huell Melon hop pellets + 1kg frozen (thawed 24hr) strawberries Yeast: Mangrove M02 + Go-ferm + FerO + FerK acc. to SG needs If I rack this to secondary after a month in primary on 0,25g Kmeta per 5L Secondary Carboy and leave it for another month, all should go well right? Asking for any advice as it's quite a bit more expensive than just your juice+yeast. Also, I saw a lot ..read more

submitted by /u/percyjblack [visit reddit] [comments ..read more

Hello, first time doing fermentation, I’m trying an organic mango juice (store bought) with cider yeats M02, 1 gallon and 1 cup of sugar(+ sugar from the juice), will be back sweetened with non fermenting sugars like stevia syrup, my idea is to mix the cider with a macerated (letting alcohol take by osmosis the properties of fruits) 40 degrees (80 proof) liquor to make a mix that will have more than 20 degrees of alcohol by the macerated liquor alone plus the ones from fermentation, avoiding any possibilities of bombs, the cider I must say smells divine (4th day) and wanted to show it, al ..read more

Stabilized and backsweetened with 2 pounds of frozen dragon fruit for 2 weeks submitted by /u/yeast_coastNJ [visit reddit] [comments ..read more

I fermented this batch for a few weeks.. racked it and added 3L of apple juice to make up for headspace. It's been fermenting the last 3L for about a month. This developed.. it doesn't smell bad. Smells like fruity cider. Is it mold? submitted by /u/FewDrink3915 [visit reddit] [comments ..read more

We just opened our conical fermenter after 7 months, and we saw this layer on the non pasteurized cider. The cider itself did not taste bad, even good. Anyone knows what this is? submitted by /u/Opposite-Serve5396 [visit reddit] [comments ..read more