Hey everybody, So i’m making my first ever cider from some nice freshly pressed apples. I noticed that after the ferment started really quickly… but also slowed down just as fast. So i pasteurized the apple juice, then had it cool off to around 24c (75f) before putting it in my glass just. Given the temperature it was probably at a ideal range to start fermenting. Next day was a relatively warm day here (around 21c/69.8f) so the fermentation was bubbling ferociously (see the video) The day after however.. it slowed to about maybe a bubble every 15-20 seconds. now 5 days in i don’t really ..read more

Hey everyone, So I’m new to the whole home brewing thing, just starting with mead and Ciders. My question is, my first cider I made was a gallon of no pasteurized cider, but it’s come out feeling a little…flat? Or not as ‘appley’ as I was hoping. I was wondering, can I add peeled apples to primary to help buff up the taste and mouthfeel. Also any tips or tricks or recipes would be appreciated! submitted by /u/sarcasticsockpuppet [visit reddit] [comments ..read more

submitted by /u/Boring-Implement8283 [visit reddit] [comments ..read more

Iv just made my first cider and followed the typical precautions like boiling the containers, no contact with open air. Now thats its done, i was wondering if there was a way to sterilize it without getting rid of the alcohol? Just to be sure there no bacteria submitted by /u/Bonk_Police69 [visit reddit] [comments ..read more

https://ibb.co/Wkzpv9y I made this cider mix by combining 3.5L already fermented cider from Jan, 1L of fresh apple juice (pasteurized) and 500g of blackberries (I did not sulphate the fruit). This white film started to grow on top after adding the new sugars. I added a small amount of sulphate yesterday (30ppm) which seems to have subdued it. The cider is fermenting fairly vigorously so I don't think there can be oxygen in that headspace . Any ideas what that is, and if it's safe to consume? submitted by /u/SchemePrudent69 [visit reddit] [comments ..read more

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

Scared the crap out of me only to walk to the pantry to find it coated with cider. ​ https://preview.redd.it/g0ahbegec2uc1.jpg?width=2448&format=pjpg&auto=webp&s=41717c984a6df16997ff54c63e0fc39205a87781 submitted by /u/JFrankParnell64 [visit reddit] [comments ..read more

I started out to see if I could make a decent cider from cheap Aldi ingredients. I got a gallon of their apple juice and pitched in Red Star Premier Blanc. I had read about cider makers making up for lost tannins by including tea. I had some Aldi Earl Grey so I brewed a strong cup with 4 tea bags , steeped for 5 minutes and added it in. I also included 1 tsp yeast nutrient. Two months later, I wanted to experiment with hops. I threw in 0.5 oz of Mosaic hops for 3 days. Cold crashed, filtered, and bottled using 31g dextrose for the gallon. I tasted it at bottling and it was easily the most ..read more

Made this with 95% cantaloupe juice, 5% Granny Smith apple juice, added pectin enzyme, sugar, yeast , water and boiled yeast. Fermented for 12 days and it smells rotten but has a very melon taste, will the smell fade over time? submitted by /u/chantingandplanting [visit reddit] [comments ..read more

WARNING! RAMBLING STORY TIME! SKIP AHEAD FOR ACTUAL QUESTION! So I haven't built this yet. However, I have pretty much everything I need to put it together sans a few fittings. So far all my ciders have been dry. I prefer a dryer cider but, I have to admit that I'm landing a little toooo dry. So, I'm about to do my first batch with back sweetening. (Home made blackberry syrup if you were curious) So I've been looking at various ways of pasteurization. How to calculate PU and all that. I TEND to keep my cider and brews in the keg, and possibly bottle the last 1/3 or 1/4 when I need the keg for ..read more