A fermented beverage made from apple juice

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2
votes
4answers
5k views

Need advice on flavoring/sweetening my homebrew cider

I've just finished my primary fermentation and have produced a cider that is coming in at 5.2%. I am about to bottle my cider and add some priming sugar to give it a bit of a fizz. I would like to try ...
52
votes
6answers
5k views

What equipment do I need to buy to start making beer?

What is the minimum equipment to start brewing some good beer at home?
4
votes
2answers
12k views

How to calculate alcohol without OG reading?

I tested 'brewing' a cider for the first time a few weeks ago. Since this process was so extremely different from what I am used to with brewing beers I completely forgot to take an OG reading. To be ...
13
votes
9answers
1k views

What are some good online sources for recipes?

What are some good online sources for recipes? Please specify the type of recipes the site has (extract, all-grain, mead, cider, etc.).
7
votes
4answers
9k views

Why is our beer not carbonating?

We've made a few batches of beer and our recent batches have not ended up as carbonated as previous. I think the beer has been stored in a cooler place but I'm wondering if that is the only reason. ...
11
votes
1answer
876 views

Making a Yeast Starter

It seems that there are varying opinions about the size your starter should be. What is the basic rule-of-thumb for 5 and 10 gallon batches? How much water should be used? How much malt/malt ...
8
votes
6answers
10k views

Sweet sparkling cider without pasteurizing, sulphites or lactose

We've got an apple tree that produces more fruit than we know what to do with, so being cider lovers, we decided to get into brewing. Our first batch of cider was very dry so we've been adding sugar ...
8
votes
7answers
14k views

Adding Pectin Enzyme To Cider After Fermentation Is Complete?

I've got a cider made from fresh pressed cider that's been in the fermenter about a month. It was augmented with some Crystal 60L and a few other ingredients and is sitting on French oak cubes. While ...
7
votes
8answers
9k views

Cardboard alternatives to bottle cases for storage

A problem I hadn't really anticipated was how to store/transport bottled homebrew. I've been reusing old cardboard store-bought boxes, but they seem to be breaking down pretty quickly, especially ...
7
votes
2answers
5k views

What effect do different types of yeast have when creating a recipe?

What happens when you use different types of yeast? Does it change the flavor? I'm not talking about mixing different types of yeast in the same recipe.
3
votes
1answer
7k views

Which apples make the best cider?

So I'm going to start making wine from grapes this year. To that end, I just picked up a grape crusher and a press. With those toys, I can also make cider. There's an orchard near me that grows ...
1
vote
1answer
5k views

How to tell if a cider is finished without hydrometer

EDITED I have a cider that I have made following the steps on CraigTube for his Hard Apple Cider. The only difference is that I have used Champagne yeast and the batch is 22L. I know you are all ...
1
vote
2answers
809 views

Kill yeast in keg

I've got a batch of cider that I've kegged. I did so at about 1.011 (OG was 1.052 IIRC). While the yeast activity will decline as the keg chills, I'd like to stop it completely so that I can bottle ...
9
votes
1answer
3k views

How do I stop Cider becoming too acidic?

Although the taste of my cider is often excellent sometimes it can be too acidic and hard to drink large quantities. How would one: Test the acidity Control the acidity Also, what pH should it ...
5
votes
3answers
384 views

What does high attentuation actually mean in terms of types of sugar fermented?

So, when I fermented a cider it ended up very dry. I used champagne yeast and only added pure glucose. I then added lactic sugar since I knew that wasn't fermentable by the yeast I used. I also have ...
4
votes
3answers
424 views

Post-Secondary Fermentation

I've heard mentions of people using tertiary, quaternary, quinary, etc fermentations. Does this really provide any significant benefit beyond secondary?
3
votes
5answers
686 views

How to keep sugar from fermentation and carbonization?

We want to made sweet low ABV cider. How to do that? I understand that yeasts are dying somewhere between 10 and 15% ABV but we want our cider to be between 2 and 5% ABV. We can interrupt ...
2
votes
3answers
110 views

Are my carboys going to break when my outdoor cider brew freezes?

No room to bring them inside. Thinking that leaving extra room for expansion, like 3/4 full carboys might be safe. Also considering wrapping in a tarp for insulation, and hoping the heat from ...
1
vote
2answers
359 views

Cider smells like nail polish remover (acetone). Tastes like juice, but also like it smells

Probably about halfway through fermenting a cysor (apple-honey). Smell is strong. Have a few carboys on the go, and only one has gone 'off' this way. Anyone know what happened or if a correction is ...
1
vote
1answer
586 views

Stuck Fermentation on Cider?

I previously posted about a cider that kept bubbling. Since then, the cider stopped bubbling. I checked the current gravity, and wonder if I have a stuck fermentation because the specific gravity has ...
1
vote
2answers
699 views

How long can I expect cider to keep fermenting?

My cider has been fermenting for five weeks. I still notice streams of tiny bubbles when I hold a flashlight to the glass fermenter. I threw the cider together on a whim before work one day in ...