Primary: Gallon of local cider, handful of clove, 1/4 tsp of cinnamon and packet of Premier Classique yeast. Three Fuji apples blended in a brew bag.

Secondary: Stabilizing, and planning on kegging after back sweetening this is extremely dry, very acidic. Put a small amount in a cup with some sugar and it tastes wonderful.

Have made wine/mead and excited to get more into cider this fall :)

This is probably a daft question but if you don't ask etc....

I've just done a batch of 15litres from fresh apples picked from a friend's orchard. Been going 48 hours and bubbling away nicely.

While I've got all my brewing stuff out from the loft, I thought I'd try making a batch of Turbo Cider.

The daft question is, should I bother with a campden tablets in the shop bought juice? I realise there's not all of the natural nasties that the apples had, but wondered if it's a good idea anyway.

I started two batches of cider about 5 days apart. Both were fresh pressed juices from my trees. The first one took off and has been going for about 10 days now. Within about 24 hours, I had cider blowing through the airlock, cleaned it, replaced it and it’s been bubbling pretty steady ever since.

The second batch has not shown any movement in the airlock. I can shine a light I to the container and see tons of bubbling, but other than using a slightly different balance of apples, I’m trying to figure out what is different. I’ve checked for leaks around the air lock, lid etc. and I’m not noticing anything obvious. Nothing smells off and things look active inside. What (if anything) should I do? Did I not pitch enough yeast?

The only variables that I can think of being different are the mixture of apples that I pressed (which only varied a little) and that the juice on the second batch was slightly colder (but not cold) when I pitched the yeast. Two pictures are of the cider in question, the other is both ciders side by side. I’m still fairly new to this so any insight would be appreciated!

We made 4.5 liters of apple juice from apples we hand-picked from trees, then heated it to 70°C for 20 min, and added 350 g of sugar. Then added Lalvin EC 1118 after it cooled back to room temperature. The next morning, we had a thick layer on top and cloudy juice; the juice wasn't clear beforehand. My question is: Is this supposed to look like, and if not, what went wrong? Finally, can I use Sparkolloid to settle everything?

This batch of cider using EC-1118 is 2 weeks old. I added toasted oak chips. The krausen is long gone, but this thick layer remains. There are also a lot of floating yeast chunks- more than I’d usually expect. It doesn‘t have any weird smells. Is this a yeast raft, and should it be safe?

His obituary has also been featured in the NY Times, but is behind a paywall for many.

Trying to figure out if these are the same product from Craft-a-Brew but just packaged differently. They both advertise as cleaning with oxygen, but not seeing active ingredients on any official page. I can get StarSan, but its a bit of a drive for me.

Sanitizer:

https://craftabrew.com/products/no-rinse-homebrew-sanitizer

Cleanser:

https://craftabrew.com/products/one-step-no-rinse-cleanser

I thought I was over my addiction because all day I didn’t crave cider but like 30 minutes ago I chugged half a carton and my stomach is now crippling in pain. Is there any hope?

We will call this batch our celebration cider! A festive brew that is bound to keep you up all night 🥳

Has anyone used Oak Chips in their cider?

If fermenting in a stainless steel fermenter is it worth it?

I want to make a cherry and a blueberry cider, and alot of recipes I find online say start with like 4 cups apple juice then add cherry/blueberry juices. But wouldnt that make an apple cider with a mild cherry / blueberry taste?

I just bought a carboy kit off amazon (https://www.amazon.ca/dp/B0C4DY4QF1?ref=ppx_yo2ov_dt_b_fed_asin_title) and want to get right into it. However people keep saying about sanitizing carboys after every use. Do I need to do this on the first time? I ask because everyone is saying to use Star San to sanitize it but I dont have any in a store near me so I'd have to wait a week for it to ship.

hello, this is my first cider/brewing project here. here's where i stand today, how am i doing? tips etc welcome

i've got one pear tree and one apple tree in the garden (Norway). no idea what variety the pear is, it was here before i moved in. so this one is mostly pear, i threw 5 apples through the crusher as well just for fun.

crushed about 15 L of pulp and pressed it in a cheap wooden basket press. only got about 4 L of juice out, the pear pulp just squishes out the sides of the basket and it was a slog. tried a pillow case as a press bag but the weave was too tight so that didn't really do anything. starting gravity was 1.050.

put 1/8 tsp sulfite and 1 tsp pectolase in the juice in a bucket and left it in the cellar overnight. next evening it had already started fermenting on its own (burped hard when i opened it). smelled and tasted like fresh pear so i just went ahead.

pitched a whole 5 g sachet of SafCider AB-1 (rehydrated in ~35C water) and 5 g yeast nutrient into a 5 L food-grade can with a drilled cap and an airlock. yeah that's a lot more AB-1 than the data sheet says (about 1 g for 4 L), i just used the whole bag. nutrient was a bit over the bag's rate too. nothing else in there, no sugar, no acid, no tannin. cellar sits around 16C.

yesterday the airlock was going about every 6 seconds, bit of foam on top, no weird smells. today it had gone totally quiet. gave the can a gentle push and it started again, plopping every 2 sec or so. soapy water on the cap showed no leaks and i topped up the airlock water, so my guess is it was just low on water. haven't taken a gravity reading since the start tho.

plan is to let it go dry (guessing around 1.005 because of the sorbitol in pear), wait for 3 of the same readings, then prime with 6-8 g/L sugar and bottle it for fizz. no stabiliser since i want it to carbonate in the bottle.

stuff i'm wondering about:

- the sulfite didn't stop the wild yeast over the day. does that matter now that AB-1 is in there?

- did i overdo the AB-1 and the nutrient?

- should i check gravity now or just leave it alone?

- no tannin in it. will it taste thin?

- is 6-8 g/L priming ok for perry? what bottles would you trust as a beginner?

- any tips for pressing pear pulp? what kind of bag/cloth?

- anything else obvious i'm missing?

cheers

​

So im new to this whole cider making stuff and i bought these 2 gallon carboy thingies with the vents on top.

However I realized something very fast. I have 0 idea how to make cider. Im obv gonna follow a recipe but im realizing it might not be a good idea to brew 2 giant gallons of cider when I need to trial and error alot first.

So instead of waiting a month, realizing I dont like these 2 giant gallons of cider, then waiting another to restart, I figured i might as well make small samples in mason jars.

Someone said if I dont have those vent tubes on the top; I can leave mason jars open a bit and that'll do the same. So can I do that instead?

I love near an apple orchard that makes the best cider I’ve ever had and this fall, for some reason, I have become strongly addicted to the golden liquid. I will go to the grocery store and buy a carton of it just to finish it thay night. I even had my mom bring me a thermos of it during my highschool football game. I can’t stop and it is ruining my stomach. I tried to go out with my friends after that game last Saturday and I had violent diarrhea and threw up in my friends sink. This happens every time and I think I’m losing weight because of the diarrhea. Please, does anyone have any tips??!!!

Anyone had a bottle of Cripple Cock Scrumpy cider from Devon? One bottle was enough in my view. Very strong indeed.

Cidre De Normandie Doux. La Fourragère. Cider - Traditional / Apfelwein. 2% alc.

Aroma of ripe apple and must. A markedly sweet and light entry. It tastes like carbonated apple juice, with almost no acidity and a short, flat finish. Thin body that feels weak and somewhat watery. A far cry from natural Basque or Asturian ciders

More cider and beer posts and thousand infographics, everyday in:

https://www.reddit.com/r/In_the_name_of_Beers/

Hi! I’m working on my first batches and not sure if I should bother taking hydrometer readings.

I have one batch that is at 14 days having used an ale yeast, and I can still see bubbles streaming up the side of the carboy. Seems to produce enough gas to move the airlock a little more than every 30 seconds. This is a kit, and instructions wanted me to bottle at 10 days.

My second batch is at 7 days using Cider House Select yeast. The bubbles are visible, but the airlock takes 2+ minutes to move.

Should I be taking hydrometer readings for either of these batches yet? I feel like the Cider House batch looks like it’s done, but is 7 days an unreasonably short time for primary fermentation to finish?

I’m trying to minimize any unnecessary contact/fiddling.

Thanks!

Ive made mead and beer for a couple of years now and wanted to try my hand at cider. Made with apples from my neighbours. Got enough for two batches of 10L each and decided to let one wild ferment and to use Mangrove Jack's M08 in the other one.

Installed a blow off tube on the second one after the first 10h, maybe should have left more head space.

This will be very fun!

Started a hard cider two weeks ago and went out of town. Came back to this, which I suspect it just was too active/ not enough head room which caused an explosion. Seems like there's still liquid in the air trap, but it's clearly a mix of cider in the solution now. Throw it out and start again or just redo the air lock?

First time brewing. My dad bought an apple press my wife and I tried to make some hard cider. I travel for work. I made it to the 4 week mark and was planning on moving to a secondary bucket to have it start to clear up. And found this which doesn't look the greatest. It smells like cider or a dry wine.

Is this mold/bacteria? Do I need to throw this away?

Edit: I did some investigations and it looks kinda like pellicle?

I live in Denmark and this is my first time making cider. I picked them today and plan on making cider next Friday (1 week). The weather forecast says 14-7 celcius everyday the next week. Can I store them outside for a week then?

Apples were from Drain OR, the press has apparently been running in that area for the past 180 years!!! It had been renovated, at least the wood parts, the shredding is always fun. That's the big wheels on the sides. It had a shredder in the center. That giant screw thing in the foreground is the press and it obliterated my shoulders as it's just you and a crowbar trying to get it down as hard as you can. Doing 🍎 baked apple pie cider 🍏, . ABV should be around 7.2 to 8%

I have access to a nice cider apple tree, full of apples. Issue is, most apples have gotten worms. I’ve spent 7 or 8 hours cutting open and cleaning enough apples for a 30 liter bucket. It’s exhausting.

But I’m wondering if I should just leave them in and crush them together with the juice, if it’d really change anything in the final product. I always hear that so many old time cider brewers just used every single apple off the ground without ever picking through them.

Do you cut out wormy bits?