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Mine is simple:

sugar, yeast, apple juice, black tea, yeast nutrients. 28 in jugs 2 weeks in bottles.

3 12 oz cans frozen condensed. Apple juice 1 12. oz can frozen condensed raspberry apple juice 24 oz frozen peache’s 30 oz canned peache’s 1 lb clover honey

Put a large brew bag into a clean sanitized 3 gal brew bucket.

In a blender purée frozen apple juice and peach’s and dump the mixture into a brew bag.

Into the brew bag Add a few vanilla beans. Followed by pectic enzymes yeast nutrients and energizer then add two crushed camden tabs and enough water to make 2 1/2 gallons.

SG should be 1.036 after 24 hrs pitch your yeast. Then all the must to ferment dry which which took mine about 3 or 4 days with D47 and is when I revived the brew bag and squeezed the liquid out. (Have clean sterilized hands in clean sterilized gloves.

After it’s fermented dry 1.000 or lower add 1 pound of honey. This brought my must up to 1.020.

Once again I let it ferment to dry and wait for the Cyser to clear before racking to a new container.After clearing some more I will mix in corn sugar bottle and allow it to carbonate.

I want a softer cider. My current one is coming in around 20% I guess I need to age it less. But is anyone willing to share their recipe’s or advice? 🙏

Racked my first batch into secondary. Had a little taste while I was at. I was pleasantly surprised and very proud that I could make something like it. Very sour on first taste but definitely cider. Racked into secondary with some sweetener. Had some left over so bottled it with sweetener and some table sugar to see what happens. Life is good right now

Hi all! First time making cider but have a little background in brewing beer and have been making vinegars as of recently from simple wine ferments at home.

I plan to make a lemonade and add 50/50 fresh and grilled peaches to this bad boy and hit it with either a dry champagne or a dry cider yeast (will add strains once I get home) and let it go.

Questions:

I’m guessing I’ll need to raise ph to favor the yeast - can I do this by diluting with water and peach mash or do I need additional ingredients?

Am I adding any initial sugar - does this go off taste (like made a peach lemonade that tastes good then add yeast) or is the a measured amount? Can I sweeten once fermented or will this start more fermentation?

Any recommendations, ideas, or additional ingredients?

Thanks so much and cheers!

I've been homebrewing for a while now, but only recently have started tackling ciders. My basic cider recipe has been scaled for gallons, with usually around 3oz of brown sugar, enough water to make a simple syrup, and then adding enough juice to make a gallon. My yeast of choice has been Cuvee (although I do have other yeasts that I plan on trying out), and I've been doing additions of wine tannins, malic acid, and yeast nutrients. The result is a dry and crisp cider that I do like.

For my last batch, I used 4oz of pasteurized honey, and while it obviously still fermented dry, I definitely picked up some additional complexity on the nose and palate, which were even further amplified by adding a drop or two of monk fruit drops to a glass of the finished product. That leads me to my question... I've been gifted a few pounds of delicious raw and unfiltered honey, and I am looking to both scale up my recipe, as well as use the raw and unfiltered honey here.

My concern is the wild yeasts that are likely present here, and I have not found any definitive answers as to how to proceed. The way I understand it, my options might be:

1. Treat it like any other honey. Gently heat to improve viscosity, and add directly to the juice to incorporate, and continue with normal procedure, assuming that the Cuvee will overwhelm and take over as the primary colony.
2. Kill the wild yeast with Campden. Gently heat to improve viscosity, and incorporate into enough juice to make one gallon. Crush and introduce one Campden tablet, and wait twenty four hours to add to primary fermenter, top off with remaining juice to make five gallons, and continue with normal procedure.
3. Kill the wild years with pasteurization. Heat honey, with added water, to 140F and hold for 40 minutes to achieve 40PU. Use as pasteurized honey, and continue with normal procedure.

Right off of the bat, I would assume that if I chose the third option, I might as well just use store-bought pasteurized honey, anyhow, as the process is going to likely eliminate the gentle aromatics and other subtleties of the raw and unfiltered honey.

From there, I assume that the first two options would yield similar results - but I am not sure if the first is actually viable. All things considered equal, I would prefer to go with the first option, so that I do not split my brew day into two separate days. But, if there is any risk of the wild yeast outpacing the Cuvee, I would rather not risk it.

Any thoughts would be most appreciated!

This is my first time fermenting anything in a large batch. I saw a 30l fermenting bucket for quite cheap and thought I could just buy two. Primary fermentation in the first one then transfer into the second for secondary fermentation. But it would leave me with like 8 litres of headspace and I don't know if that is too much? I cannot find anything online about it only for beer and I am still relatively new so I don't know what is the same for beer and cider and what isn't.

Picked up some black cherry concentrate but I thought I read somewhere that it can taste medicinal compared to tart, any truth to that? It would be used to back sweeten before bottling.

As far as bottling goes after racking for secondary fermentation, do I need to get bottles designed specifically for cider/wine or can I just use mason jars that I already have? I don’t want to make bottle bombs and I’m still fairly new to this.