Hi this is my first batch of cider from pressed apples. 28 days in, and it’s cloudy, still tastes a bit sweet, 1.020 on hydrometer, put in some pectinase enzymes, and still a bit cloudy. What should I do next? Temp is 68 F. Any info appreciated.

I processed 100lbs apples for pie filling, apple butter, whole chunks with cinnamon, etc. I have a lot more in the freezer, but they were doused with lemon juice to keep them from browning until the cooking starts. Are these lemon juice doused apples good for cider making? Or should I just pick more?

I didn't take a gravity reading before my cider started to ferment. The recipe I followed said it would yield a ~9% cider, however I only put in about 85% of the sugar it specified. Is there any way to get an accurate ABV reading after it's completed its fermentation?

I started fermenting my first batch of turbo cider yesterday (10/07/2022). I'm using this this 5L fermentation bucket but the foam has already creeping up to the lid. It's very hot in England right now, which is speeding up the brewing process. With the foam at the level it is only after 24 hours, I really think I need to pour my fermenting cider into a larger bin. Will this cause harm to the brew? Should I do something else …

This is my second time doing 5 gallons of wild-fermented cider. Both years I used fresh pressed apples from a local orchard. Last year I had no problems. After two or three weeks at room temperature, it bubbled vigorously just as I had hoped. This year, nothing. No bubbling or anything. I have been stirring it everyday two or three times, but it has been two months and nothing has happened. Is there anything I can do to save or …

This is my first try at making cider. I had great results from fermentation. I was short of some things like a hrdometer so it was reacted off into 2 car boys and sealed with airlocks stored in a dark place with a very constant temperature +/- 3 degs. For 3 years. It is a nice clear amber color. What SG should I be looking for or reading my new toy refactor meter Opinions Please ?

About 10 days after transferring a cider to secondary, it developed a faint diacetyl aroma. I moved it to a warmer location (~70degF) for a few days for a diacetyl rest, but the smell is now more pronounced. I am considering the following next steps: If it is from bacteria, I am considering shocking it with campden and adding fresh yeast and a little sugar to allow the yeast to metabolize the diacetyl. If it is from the yeast, I …

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 after opening which is a pain. We want a slightly sweet cider that is still alcoholic and are looking for ways to either interrupt the ferment early without ruining the sparkle or sweeten the mix prior to bottling that won't cause …

I've just made a batch of cider from 16kg (35 lbs) of apples. Based on various sources (example), I expected to extract about 8L (1.75 gal) of juice - however, I only managed to get about 4.5L (1 gal), which I feel is too little trade off for the cost of the apples, nevermind the time and effort. My method: I first chopped the apples into quarters using a kitchen knife, then ran them through a fruit mill to create …

I was making some apple vinegar and decided to just try and make a bit of apple "cider" while I was doing it. I'll be honest its not really cider. I just have pulped a few apples mixed in a bit of water and honey and added that to a couple of glass bottles and covered with a cloth and elastic band. This is probably more of a prison brew than cider. My question is simple - will it work …

I went ahead and tried one of Mangrove Jack's cider kits — the raspberry and mango one if anyone is interested. Shoved the fermentation bucket into the garage, and checked in after a couple of weeks. I noticed quite a bit of the infamous rhino farts, which was unpleasant, and the SG was around 1.011. Realising that the temperatures were probably a bit low (nothing too extreme, around 17–18 degrees Celsius) for the yeast at this point, I moved it …

I have a few fields with different fruits from grapes to dragon fruits, and I am an amateur homebrewer and want to get into wild Fermentation for ciders, fruit wines and later for beer after I learn the tricks of it. All the recipes I found online for guidance are not for beginners, or if they say they are, they are full of unnecessary info. I have a basic knowledge of winemaking and brewing. So the question is are any …

I'm making a batch of ice cider, from apples from my own trees (not shop-bought juice). No preservatives. The constituent apples are early this year, and most of this batch is windfalls; 55% green and 45% red. These have been frozen in a chest freezer, and then shredded and pressed. The batch is ~21 litres, primary in a plastic bucket. The freshly pressed juice tastes great, not too sour at all (back to this later). I added campden tablets at …

Recipe: 1 gallon apple juice yeast: WLP648 lemon juice wine tannin nutrients (not staggered) OG: 1.048 Pitched yeast at 70f but I turned it up to 80f after a couple days After 2 weeks, the gravity is 1.003. I call this "done" fermenting but wondering how long to wait and what am I waiting for? The cider is currently pretty clean tasting, I don't think I sense any brettness. Will that develop if I let it sit in primary or …

This might be a silly question but how do I reduce the alcohol content in my home brew cider. I have done two tests and they are coming out about 8% for the cider. I would like to bring it down to about 4-5%

I made a great cider last year and would like to do the same this year. Problem is that I'm too lazy to get all the way out to an apple orchard that sells non pasteurized cider. Can I use organic pasteurized cider and expect almost the same results as not pasteurized?

I did an experiment with a couple brands of baker's yeast and I know that my conditions aren't optimal, but as I said, it's an experiment and it will probably taste horrible. But still, my ingredients are: 1l clear apple juice (I know, I know) ~60g added sugar 1 packet baker's yeast With those I did a couple bottles to compare the different yeasts. I think I should've reduced the amount of yeast, but most of it looks fine for …

So I didn't put any yeast nutrient into my cider and I was wondering if this is going to be a problem? I put in EC-1118 yeast packet into a 5 gallon carboy of juice. I have never made cider before and really don't want to mess this up. Also how critical is a hydrometer...

When making cider... We had pressed apples and put juice in a container with a lid (airtight) (forgot about bubbler). Added the yeast after 1 day. Changed the lid on day 2 to one with a bubbler. On day 4, doesn't appear to be any fermentation. Should I be worried? Thanks, Rachel

I pressed apple cider last year and added nothing.... I just left it in 15 liter jugs covered with cheese cloth and paper towel... it smells like alcoholic cider, tastes pretty good, and is dark rich color.... is it safe ?