I've read on a lot of forums that Ziegler's cider is the best for those of us in large cities where access to fresh cider is hard. I added a pound of brown sugar into 2 gallons of Ziegler's cider, then let a full sachet of yeast activate in warm sugar and honey water until it was nice and bubbly, then split it into 2- 1 gallon carboys. For the first day things looked happy, very bubbly, but the next day zero bubbles and no movement . After 2 full days and no new activity I activated another full sachet and let it bubble for 4 hours before adding it to the carboys. Again, nice activity at first but the next day nothing. Is there something I'm doing wrong?

I made several gallons of blueberry cider last spring and racked it to several 1 gallon glass jugs that I put in a commercial fridge (34-41f) for a year. I bottled and naturally carbonated 2 gallons last summer but drank it. Should I even consider using this leftover batch to bottle and carbonate? I dont have a sense of smell, so my sense of taste is way off. I just don't want to do anything potentially dangerous to myself. Nothing has been pasteurized chemically or by heat... it was just apple juice from the store, blueberry juice that I made with a steam juicer at home, and some cider yeast, pectic enzyme, and a little nutrient mix. I've hot 2+ gallons... it's well cold crashed. Nothing visibly wrong. No growth... I'm not hard up for fruit or blueberry juice. So that's not a factor. But 2-3 months waiting for a new batch... I'm making a new batch anyways. Lol

I work in a pub that sells Angry Orchard cider, and they've recently changed their packaging. I think that this specific logo on the neck of the bottle looks like a mouth, and I'm sure it's deliberate. My colleagues, and also my husband can't even see the mouth and think I'm crazy. I've attempted to tweet (X) Angry Orchard. There is also a woman named Moxie Sozo, and I'm unsure if she designed this packaging or the original. Basically if anyone has any knowledge of who designed this packaging, or any opinions on the mouth-like status of this image, feel free to comment and maybe help me win a silly workplace debate 😉

Keg from grad party not used up. Wanted to return the keg and get my deposit back. If i empty the contents into jars (big mason jars for canning w tight lids) how long will it keep? Does it need to be refrigerated?

Anyone try this yet? Pretty damn good if I say so myself

I've read about cold crashing in 12 to 24 hours. Does the timeframe matter? What if I did it over 2 or 3 days? Is there more than just time spent on this - that is, are flavors affected? Thanks!

Hey all. Can anyone help me figure out what size chiller I need for two 10bbl dual zone unitanks? They will be stored in a climate controlled room. I don't need to crash both at the same time.

Bottled up batch #1 EC1118. Produced 54 bottles of delicious gold. The other two should be ready in about a week, used red star champagne yeast on those ones.

its got the best taste ive had from a cider - id drink it warm and i dont drink any cider warm.

From the American Cider Association - Carbonation taxes make carbonating agricultural beverages such as fruit wine, fruit cider, and fruit mead at sparkling levels cost prohibitive. Most craft beverage entrepreneurs can’t afford to carbonate these products at the level the market wants. The result is that an important American agricultural sector is falling flat.

Take Action - Use this link to from the American Cider Association to Contact Congress. https://pickcider.good.do/BubbleBill/bubblebill/

Wanted to know what level of carbonation y’all use for your cider

I made a 5 gallon batch of hard cider it’s done fermenting came out to close to 6%abv. Back sweeted with xylitol sugar that part is fine.It lacks flavor to me any suggestions on what to add. I did add potassium sulfate and Campden tablets too stabilize it.

Does anyone know of a good cocktail that uses cider? All my searching does is bring up mulled cider and the like, not the cold fizzy stuff i’m looking for

Apples came from the trees around our old Apple orchard/farm. It’s got amazing flavor but STILL taste like yeast 😕 Any way I can remediate that part of the flavor? or just try again next year

I absolutely love mimosas and this is a very close taste profile. Highly recommend.

I've carbonated my apple cider in a keg but have now back-sweetened it and plan to add lemons. Can I pasteurize at this stage and how would I do this without losing too much carbonation?

I was thinking to use my sous vide and heat it to around 65 celcius for an hour or so.

I've carbonated my apple cider in a keg but have now back-sweetened it and plan to add lemons. Can I pasteurize at this stage and how would I do this without losing too much carbonation?

I was thinking to use my sous vide and heat it to around 65 celcius for an hour or so.

Strawberry Mojito from Bauman's Cider 🍎

Hey all - Anyone have any neat ideas on back sweetening cider? I used apple concentrate on one and honey on another. I have one ready now that I juiced just from Golden Delicious apples and I'm guessing that's gonna be dry. Didn't know if anyone used a certain concentrate or blend of spices or maybe just dextrose or corn syrup or whatever. Thanks for the input!

Hey folks . . . First batch noob here, looking for some insight from the experts . . .

I’ve racked a bone dry Primary (twice-tested .996) into secondary; it’s sat for 9 days (today), and I noticed a few days ago these small white patches slowly forming on top, and growing slowly in size.

I was really thorough with sanitization of everything from start until now, and admittedly the 5gal of must that I started with isn’t quite filling the glass secondary all the way to the top, so maybe I have a little too much airspace in secondary.

Is this Lacto? Brett? Pedio? I’ve tried researching everything about pellicle I can find online, but there seems to be little about it in Cider (vs Beer).

I was planning on bottling/carbing 3gal today, and racking the other 2gal into (2) 1gal carboys for wood steeping for a few weeks.

Anything I need to worry about here? Or is this trash and I need to dump it?

Thanks so much in advance for your help! 🙏🏻

The apps from my tree are naturally waxy on the outside. Would it be OK to make hard cider with them if I included their peels? Not sure what kind of apples they are, but o was told they are King apples.