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?

Hello!

Super excited, currently in the process of fermenting my first large (for me) scale batch of about 25 gallons. Starting to look at bottling options and was curious if anyone had any advice. Looking at capped bottles, but shipping prices alone are so high it seems it almost makes sense to buy a pallet and use it for the next decade.

I'm in the Northwestern corner of CT if anyone knows any good options for glass suppliers. Thanks in advance!

My bad planning is kicking me now. On Sunday I juiced 30 liters of apple juice, which I’d planned on fermenting. I thought I had yeast, but no.

I added campden to it, and ordered the needed yeast, hoping it’d arive Monday or Tuesday, but the webshop I ordered from was slow, so it’s Friday I’ll get it.

That means the juice has been sitting out 5 or 6 days. Is that too long?

Will I have any issues in the ferment, taste or anything else as a result of this?

I've spent about a year and a half in this hobby, making ciders, fruit wines, and meads with wine yeasts. Specifically, I've been using cote des blancs and champagne yeasts so far, and both have fit my dry and off-dry preferences. I simply add black tea for tannins, when necessary, and bottle condition to carbonate.

Nevertheless, I'd like to try my hand at fermenting cider with bread yeast. I have several Aldi Baker's Corner Active Dry Yeast packets, which I typically use for (boiled and cooled) nutrient. I was thinking of pitching the usual 1/4 tsp. (per gallon) into dessert apple juice, which usually has a SG of 1.050. Then, after the gravity has finished dropping, I'd add a brew bag filled with one ounce of Cascade hops for five days, as the solution clarifies, before racking.

I'd love to hear your experience with using bread yeast for ciders, especially Baker's Corner. What types of esters would we be looking at? Does bread yeast typically finish dry or off-dry?Could hopping the solution provide a good final product? Any insights would be appreciated.

I’ve done some brewing and cider with others before, but this is the first time going from the trees in my back yard all the way to fermentation by myself. Been reading and watching a lot of videos, but I’m trying to make sure what I’m seeing is normal (mainly the amount of sediment at the bottom). We’re approaching two days since pitching the yeast. Everything seems really active. Including a picture of a weird apple from my tree for good measure👍🏻

3 lbs honey crisp apples with skin (half of that fresh and grated on a box grater, half roasted in the oven in chunks) macerated for 24 hours in 3/4 gallon of organic juice (couldnt get fresh in that quantity, but this is pasteurized cloudy juice with no additives).

Added 1/2 tsp yeast nutrient and 1/2 packet cider yeast.

Will strain off the solids on Fridee.

Should be ready by Halloween! 🎃

I'm making some perry using a blend of 5 unknown perry pears and a wild pear (which are similar to perry pears). I am wondering if the head on this might be a natural chapeau brun, krausen or something else?

Method: scrat pears, macerate for about 20 hours in a closed bucket then press and fill demijohns. I'm just letting it go wild no sulphites or yeast. pH: 3.2, SG: 1.060

Sediment initially settled on the bottom, after about 30~40 hours it has risen to the top in a gel like layer. Some slight signs of fermentation now

I used the same process last year successfully, the resulting perry had a small amount of natural sweetness left although I don't know if that was the sorbitol or the result of some kind of keeving process going on..

I assume this has been tried before, but I haven't seen it here. It was my first time making cider and I didn't want to invest money or time in a scratter. Used the end of a sledge hammer in a tall bucket and It worked well. Ive heard of people using tampers and fence posts but I think this sledge hammer is better. What does everyone think?

I can't belive the difference in the colour of these 2. Mostly the apples from my aunties tree but the one on the left i got 2 bags of some very strange looking red apples from a guy at work. On to the next trees.

Resort Pike Cidery & Winery in Petoskey, Michigan

Trying to make Perry. Gonna do an apple pear blend too (but with much more head space!)

In my opinion this was a pretty decent supermarket cider.

Had it in a tasting session with a bunch of others

Even with the higher ABV I thought this was easy drinking and I could easily have another

Medium to sweet apple flavours with a craft cider style after taste.

Excellent in sunshine and I would have again

I am fairly uneducated when it comes to all things cider. I have really enjoyed the wine-style ciders from France, including bone dry/extra-brut sparkling cider made from the traditional method. I've had similar ciders from Latvia and Finland.

Most of the ciders that I see in supermarkets and elsewhere here in the United States seem to be either more sweet or more a beer or spirit?

What am I missing? Is there a big national or regional U.S. brand of bone dry, wine-style cider?

Racked the perry after about a month on primary. Went natural fermentation. Pectinase for a few hours after milling then pressed and ran without sulfur or pH correction. Had to split between containers and one finished a little early. Corrected both to pH of 3.7 and added sulfite. The one that still was bubbling came in around 1.015 so that went to bottle for an attempt at pet nat. The other was just under 1.010 and is getting bulked age for a still, dry bottling. Now to forget about all of it for a year!

I have an S style airlock and the water level all goes to the outgoing side rather than staying even. (It was originally filled evenly.)

Question: do I combine these two carboys or do something else? Heres the info:
•The 7 gallon carboy on the Right is at 1.01 (SG 1.07) and is essentially finished fermenting. Still active and bubbling away but its about done.
•The 6 gallon carboy on the left was just innoculated with yeast and has a SG OF 1.067.
•Both are using the same yeast and are from the same tree just picked 2-3 weeks apart.

My concern is that if I blend the finished perry with the new stuff it will stress the yeast out and put off bad flavors. I also dont know how big a flavor difference is between the 3 weeks apart in picking. My other worry is that the finished perry has WAY too much Headspace and will possibly start to risk an infection. Does ir really matter that much? This is the first year I'm trying to be a good boy and I've done all the proper steps for a good clean fermentation so I want to continue that path. Oh also I only have 4 1 gallon carboys so I dont have enough to transfer all of it into smaller vessels and Id worry that that too would risk infection.
Thanks!

Hiruko Sidra Natural. Ola Sagardotegia. Cider - Basque. 6% alc.

Another great cider from Gipuzkoa, very refined and wonderful to drink. On the nose, there are notes of ripe apple, citrus, and a balsamic undertone. On the palate, the flavor of tart apple is delicious. It features delicate acidity and a soft, persistent bitterness, leading to a dry finish.

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

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

I currently have 5 gallons of hard cider fermented out to 1.000 sitting around 8.5%

I want to flavor it with cinnamon, clove, all spice and star anise or something. Back sweeten as well. The issue is I'm having trouble finding how much to add and for how long of the spices. Recipes, or places to look would be very helpful.

Also, I know there is more than ideal headspace, should I add more apple juice?

One of the reasons why I love cider so much is because it's the only alcohol that tastes good in the sense it doesnt taste like alcohol; they taste very juice-like. So I wanted to try making some at home: Cherry, and maybe a peach one with an airlocked jug.

Now apparently if I want it to taste juice like I should do a short fermentation before it begins becoming wine-like in taste. But then the alcohol would only be around 2-4% for shorter ferments (like 2-3 weeks), no? Is there any way to get a higher ABV while still preventing it from tasting like wine?

Please let me know thanks!