/diy/ - Do It Yourself

I've got some cyser brewing.. Uhh.. That is all lol.

>>287042
What is the difference between cyser and cyder?

>>287043
Probably about a 1/4"

How about Mead?

and what would you recommend someone trying home brewing for the first time, small gallon sized wine jugs? or should i just go for one single big "Carboy"?


>>287040
Its pretty straight forward stuff, a google search will pretty much tell you everything you need to know. its essentially like making wine

http://www.stormthecastle.com/mead/fast-cheap-mead-making.htm

(heres a pretty bare bones mead. the website has other decent resources too)

tell me more about cider OP
is it booze?

>>287043
Cyser is apple mead basically.

I'm new to mead brewing too, about to start my first attempt.
Here's what I did:

Bought a 5 gal carboy on kijiji.ca(canadian online classified)-20$
Rubber stopper, airlock, yeast, and yeast nutrient from local home brew store-total <10$
Ingredients from grocery store, for recipe below-
about 20$
http://www.instructables.com/id/How-to-make-Mead-Honey-Wine/?ALLSTEPS
I'm pretty excited!
It's pretty straightforward, you just sanitize everything, boil the ingredients together, put it in the carboy and add water and yeast!

>>287148
>>287043
This.

Cyser is basically a mead/cider hybrid.

tasted it in normandy, i'm not a drinker at all (maybe 15 alcoholic drinks in the last 8 years) and cider is quite nice, especially the doux which has the lowest percentage of alcohol. it was nice and fresh and went great with our meal

>>287201
Depending on what you read. Some places say to boil the honey and some water and others say that you shouldn't. Personally, it tastes best when you bring it to the point just before it starts boiling. do that for 15 mins then rack into your sanitized fermentation vessel. If you want to add something (spices, herbs, fruit, ect) you'll get a different answer from everyone on when to add it, just like the to boil or not to boil.

>>287693
actually didn't mean to say boil. Mix at high temperature, my bad. most recipes say around 170-190 fahrenheit, I believe.

>>287040
I made my best batches of cider with nottingham ale yeast. Wine yeast will go very dry. I used store bought cider. Avoid anything with sorbates or benzoates. Ascorbic acid as a perservative is fine, it is just vitamin C and won't prevent fermentation.

When making cyser I haven't heated it at all and haven't had a problem. But I haven't used fresh pressed cider, just store bought.

>>289323

yeah I hear people keep saying wine/champagne yeast will strip all of the flavors and sugars out of a cider. Does that mean nottingham has a relatively low alcohol tolerance and will die out before it ferments all of the sugar and flavor, or how does that work?

I assume if I backsweeten, that will give the flavor back, but maybe not the same flavor that it should have from fermentation.

Right now i'm making edwort's apfelwein and it's a really popular cider/ apple wine that uses 5 gallons of apple juice and 2 pounds of dextrose. the recipe calls for montrachet, which is a champagne yeast i believe, and it's extremely popular.

How do you figure out the alcohol content in it after the cider is done fermenting?

New brewer needs some help. I've made beer before but am getting ready to brew my first cider and need some questions answered
I've heard its easy to turn hard cider sour, how can i avoid this?
Whats better to use to increase the proof, brown sular or honey?
Will the cider taste be heavily affected if I only age it for two months?

New brewer needs some help with a few cider questions
I've heard that it is easy to turn cider sour, how can I avoid this?
Which is a better way to increase proof, brown sugar or honey?
Will the taste be affected if I only age it for two months (I'm making this for xmas)?

>>289563
You better start brewing right now then... I use a mixture of honey, raisins, and sugars to get the max taste and proof out of my cider... Let it ferment for 3 weeks then rack it (siphon it carefully into another bottle) and let it age until you want to drink it. The longer it ages the better it tastes. Make sure you sanitize everything before you begin and you use an airlock so it doesnt turn bad.

>>289497

hydrometer

>>289334

My batch with ale yeast hit over 9%, traditionally cider was made with the native wild yeasts on the apple peal and yielded somewhere in the 5-7% range if I remember right.

If you go for higher alc. you might think of back sweetening with a can of apple juice concentrate. I have used it in my primary fermentation as well with good results.

Everything that I have heard about apfelwein has been good. That is one that is on my to do list.

>>289655
thanks. what ratios do you use when brewing cider? I've brewed before, made good wheat beer, in a 5 allon carboy.
Any other tips or suggestions on where to look for good cider making info?

Right, didn't realise you /diy/ers did this sort of thing, just an occasional lurker.

I'm a scientist for a cidermaking company in the United Kingdom and have 4 years experience in the job, as well as numerous batches of home-made cider, and a bunch of work-related courses. Ask me anything. I'll lazily post some of my pictures.
>last year's apple crop

>>289730
My last batch of cider from that apple crop.

>>289738
Fruit cider settling and maturing.

I use champagne yeast to ferment, and don't chaptalise, except for a small amount of table sugar. Table sugar is great, since it ferments, but not totally. It leaves some residual sweetness to offset the dryness of real cider. I occasionally use honey, and sit bottles in the fridge for a few weeks before consumption. The honey starts to ferment, creating a lovely sparkling cider.

this is so neat. i saw this thread on the home page. should i just google it to start making my own, or do you guys have special secrets and tips?

>>289730
Hello,

I have an apple tree with lots of nice apples. What's your recepie? I have an airlock and a 5 gallon container.

What's the alc. percentage? How long did it take?

>>289788
this

I made a batch of mead last year, using the simplest methods and cheapest ingredients.

It was really easy, required little effort, only cost me about $15, and produced like 4 bottles of pretty decent tasting mead. Of course, I've never had any other mead so I have nothing to compare it to but, most who tried it enjoyed it.

>>289799
did it get you drunk

haha

>>289788

Start by googling your area to see if you have a local home brewing store. Give them a visit and they should have equipment and instructions for you.

>>289828
I don't have one nearby...

>>289805

Damn straight it did. Based on a very unscientific home test I did, paired with information from the recipe, I estimate it was somewhere between 12-15% alcohol content by weight. I got drunk on it a few times, so it's an economic choice. It just takes months to produce, so start a batch every couple weeks or something if you want a steady supply.

I learned about homebrew mead when I was on a motorcycle trip of the West Coast, couchsurfing with some university student bros in Santa Barbara. They had a batch they had made that got me thinking about it. We drank both full gallons one night with some other French couchsurfers that were there. When I got home, I just had to start my own.

I more than got my moneys worth in pure product, and especially entertainment. Besides being a hit at family thanksiving meal and a neat project, I liquored up a stupid cunt that I'd been crushing on for months but quickly fell out of love with when I got her to cheat on her boyfriend for $25 in groceries and half a bottle of homebrew mead ("oh my gosh ur so like smart and resourceful"). Called her boyfriend a couple days later and "sorry bro'd" him. He ended up explaining that she was actually dating a different guy who she cheated on with him when they met. He ragestalked her for like 3 months and she kept calling me trying to extract sympathy. Lolnope. Now she's dating some other guy. Poor fucker.

So basically, brew some fucking mead. It's imbued with the magic of Norse gods and good things will come of it. Pic related, my technologically advanced home mead brewery.

>>289836
haha that's fucking great!

I'm going to be using a food storage safe 5 gal home depot bin. What's your general recepie?

>>289839
also, how long did it take? 4 weeks? 3 months?

>>289840

This is the recipe and procedure that I based my brew off of, and it worked pretty well. I got almost all my info from this website. They have some great articles about various aspects of mead making. Equipment, the importance of the honey, recipes for different types of mead / flavored varieties, all kinds of good knowledge.

I let mine go just over three months. It's suggested you let it go closer to six as the taste and clarity continues to improve until then but I was impatient. Once the primary fermentation has ceased it'll get you drunk, it just might not be delicious yet.

>>289852

Ah fuck, sorry. http://www.stormthecastle.com/mead/fast-cheap-mead-making.htm

Got distracted and didn't paste the link like a shithead.

>>289836
Did your honey drop out of suspension?

>>289870

That was like a half hour after I mixed everything together. I never heated anything or whatever. I just put everything in the jug and shook the piss out of it. The honey settled at the bottom afterwards, but over several days I actually watched the level go down until there was no discernible separation anymore, so I figured the fermentation wasn't exactly stalled.

>>289746
have you tried stevia extract? not from china but from traditional brazil?

ww.ebay.com/itm/5-600-serv-Pure-Stevia-extract-100-0-5-Lb-FREE-SHIPPING-NATUIT-Seeds-/251146017661?p
t

>>289914
also brewersfriend.com/blog/page/5/

Anyone has that informational on how to make cider on the cheap? It has very little steps but I kinda want it.

Well after reading this I've decided to make some mead. I'm going to try that storm the fort recipe. Off to the supermarket.

>>290049
I tried making basically a prison wine. Open a jug of organic cider put some wine yeast in it and then an airlock on top. Putting a balloon on top for an airlock should be fine too. I was mainly experimenting with how simple you could make the process and have it palatable. It wasn't palatable, it was very very dry with little residule apple flavor. I think it was 5-6% alc. and drinkable when cut 50/50 with juice.

On a budget though I would probably just recommend getting a 5 gal bucket with a lid and putting an airlock on top. Follow a simple recipe that is mainly just apple cider and sugar and use a wine or ale yeast. Bread yeast gives a finished product that tastes like dough. I would try culturing my own yeast from raisins or apple peels before using bread yeast.

>>290236
>culturing my own yeast from raisins
How do you do this? There isn't a single store in my whole town that sells anything resembling wine yeast.

>>290237

I've heard of people adding raisins straight into the fermenter, but I use a clean jar with a lid add water and a few tablespoons of sugar then throw in the raisins. I use organic raisins but I'm not sure if it makes a difference. That light powdery stuff on grape and apple skins is actually the wild yeast(s). Let the jars sit for a few days, open occasionally to vent them and see how its growing. I would want to get a good starter going before adding to the fermenter to jump start the fermentation. When you are opening the jar and it sounds like you just opened a pop bottle it should be ready to pitch.

http://answers.yahoo.com/question/index?qid=20110403175651AAG9Tgw

>>290243
Yeah, you cross your fingers and hope that strain isn't disgusting. Wild yeasts are unpredictable.

>>289835
Then order your carboys airlocks and siphon online.

>>290244
Should I play it safe with bread yeast then? Or maybe I could make a lot of small batches and pick the tastier ones?

>>287074
>Cyser
I loled, even though the joke was based off an assumption anon's post was a typo. so you both are stupid, especially if that anon is really OP, and brewing ciders/meads and not knowing about cyder/cyser/cyster

>>290316
You will get higher alcohol potentially with the raisins. You can always make up several jars of starter with sugar water and use the one that smells the best/bubbles the most.

I have read of bakers yeast hitting 11-14% alc.. I would probably rack it a couple times and wait for the yeast to really settle out. Once it is done fermenting putting it in a cold place (34-38) can get the yeast to settle out overnight. This should help with any cloudiness that would give it a doughy flavor.

>>290316
No. play it safe with champagne yeast from a homebrew store

>>290409
Alright, I've just prepared a couple of bottles filled with sugar water, one with raisins and one with grapes.

What do I do after they get all effervescent? I mean what do I do with the now yeasty water? Dry it out?
>>290414
Already said it, no such thing in my town, or country for than matter. I mean I'll have to look really really hard and it might not even be worth it.

>>290449

That yeasty water is what you put directly into your fermenter with what ever juice you want to ferment. Just make sure there aren't any preservatives in it.
Make sure the yeast you're starting is in a warm part of the house, it may take a week to get a good effervescing just open the bottles to vent probably daily, being careful to not contaminate.

You can use a gallon jug with a balloon on it for a fermenter if you don't have an airlock, or just a piece of tubing going to a jar of water from whatever you can come up with for a fermenter. Just make sure everything is air tight and clean.

should i be concerned about plastic chemicals being released into my concoction over a period of six months of i use the water gallon jug? am i being too silly?

>>290828
should be food grade plastic no worries if you use that ehow.com/way_5819448_do-tell-food-grade-plastic_.html

Has anyone here had any experience turning your cider into applejack?

Could you ferment mead outside? I know it needs warmth, but for how long?

>>290583
does that version of an airlock work?

>>291126
It's exactly the same concept but bigger. The jar with water doesn't even have to be at floor level.

>>291126
That style if called a blow off tube. It is the best air lock you can use because it will not become clogged and cause a blow out, if the proper diameter of tubing is used. You can also use multiple blow off tubes with a single container.

>>291217
Water?! LOL! You put vodka to keep it sanitary dumbass. Otherwise bacteria will get in the water and climb the tube.

>>291230
Bacteria and wild yeasts eat vodka too. Rubbing alcohol would be better so long as you keep it topped off and watched out for suck back.

>>291230
Oh man I almost freaked out about my regular airlocks, bacteria can't get in the water of those, right?


.... right?

>>291235
Bacteria and wild yeasts get in all airlocks, no exceptions. The problem arises when there's suck back, when liquid from the airlock gets pulled into the brew because the fermentation has ceased and the air temps in the container lower and shrink creating an area of low pressure.

Which is why blow off tubes are better because you can catch suck back before it ever reaches the brew.

>>291239
>and air shrinks

fixed

>>291234
Anything 40% or more will kill the bacteria and yeast. Rubbing alcohol, vodka, ethanol. Doesn't matter, but water is a BIG no no.

>>291235
So go change that shit out now dude. You might have already contaminated your brew.

>>291242
You know, I think I'm just gonna go with balloons.

>>291241
You are obviously not aware of the bacteria that love ethanol and often times live in it. They are actually a problem with the ethanol created for fuel purposes and cause problems with the lines. They eat the ethanol.

The best defense is to avoid suck back. Suck back is the only problem you can have with contamination. Which is why you stabilize before fermentation ceases and seal it up for aging or bottle it. There's no magic bullet for the liquid you use in the air lock.

>>291245
Balloons are fine, but make sure they are big enough to stretch over the hole without thinning out in that spot, otherwise they can tear after a few days and let insects in.

>>291245
Lame, just fill your airlock with alcohol and no worries. If a little of the alcohol gets in your brew it's not a problem but water teeming with bacteria, yeast and molds is. It's not a big deal and balloons are lame.

>>291247
>balloons are lame

[citation needed]

Is that your professional opinion?

>fill your airlock with alcohol and no worries

No, there's still worries. Nothing in the air lock should ever enter you brew.

>>291249
Ok, I guess we are doing this. "One step" no rinse sanitizer in your airlock works great. Done.

>>291246
You can make balloons stretch much wider if you cut off the little opening/mouth/throat thingy (what you call that?). I got one wrapped over a pickle jar just fine, it's an experimental method though let's see how it goes.

Also what about filling the airlock with bleach? Or maybe a baking soda solution to be less extreme?

>>291265
You shouldn't do that to the balloon. They won't stand up to the gases created by the fermentation process when they are stretched out tightly in any place.

I use blow off tubes exclusively so it doesn't matter what I use in them.

Go ahead and use vodka or water, just make sure to stop the fermentation when the bubbling gets to about 1 bubble per minute. Fermenting longer than that is a risk of suck back.

>>291270
mmm maybe you're right. That one jar is just to extract some yeast from raisins so it's no big deal if it doesn't work.

Also I was talking about regular airlocks.

I made mead like two years ago. I am glad these threads are still around. Does Tepache still post?

>>291276
Occasionally.

>>291282
Awesome. It's been a while. I think I lost a whole bunch of brewing threads from way back when. Your experiments were so interesting.

>>291289
search /rs/ for "tepache archive", there should be mediafire links

>>290449
you can get champagne yeast for 5 bucks with shipping included on ebay

>>291292
$5?

Shit son,I get it for 89 cents.

>>291292
Will they seriously ship a little yeast package to south america for 5 bucks?

I'll stick to the raisins.

>>291316
I wouldnt go with raisins to unpredictable... rather just wait to ship.

Okay so I think the first round of my small-scale cider bewery has fermented. There is that pulpy stuff on the bottom and the remains of the foam on top. Do I have to isolate and remove those? Or leave them there and mix together before drinking, like fruit juices?

It tastes quite good, a little bubbly, but since it isn't foaming anymore I figured it's done fermenting so I put the foil on top.

>>291914
Forgot pic

>>289738
How is it so clear? Is it filtered before bottling?

erm, bump?

>>291919
Not him,but I can tell you he probably just let it age. With enough time,gravity simply causes all the yeast to drop out.

>>291971
This.

Of course there are many other causes for haze and cloudiness in brews not caused by the yeast and can't be aged out. Like the common pectin haze to name one of several.

>>291314
five dollars was a conservative estimate

>>291977

Yep, plus most brewers don't have the patience to wait the weeks and months necessary for their brews to clear. I made a JAOM and that takes a minimum of 2 months to clear. A cider I'm making right now takes at least 5 weeks.

>>291914
You have to siphon the cider to another bottle. Make sure that gunk on the bottom does not get into the fresh bottle. You do not want to mix the gunk with your beverage.

>>292047
Cool, thanks, that's what I was thinking.
It hurts me a little tho that I even have to cut some down from the 2.5dl (~8.4 oz) bottles. But since this seems to be turning out to be a success, I'll just make more next time.

w-w-what does mead taste like....?

I threw some of a free sample of dead brewers yeast from a health food website into some store bought apple juice and poked a needle sized hole in the lid. The rubber liner on the cap inside worked as a one way valve. I dunno how long it fermented but when I opened it it fizzed so I drank it. Probably lower alcohol content than a beer since it was still a bit sweet. Better than strongbow.

>>292175
It can range from complete shit to goddamn amazing

>>292125
Use gallon jugs or buy 3 gal. jugs from a brewer supplier.

>>292357
How do you carbonate your cider or does it carbonate naturally?

>>289746
You shouldn't mature it in sunlight.

Does anyone know the most amount of cinnamon would be tolerable in a hard cider? or have a recipe I can modify?
I am looking to make a Dune themed cider for Halloween, so it needs to be heavy on the cinnamon.
I currenly have a batch of JOAM going (2 weeks in), a batch of Kilju going (2.5 weeks in), and a batch of apfelwine aging a bit (1 month in). I'm pretty new so I don't really know the spice ratios. All my batches have been one gallon, and will probably stay that way for a while. Also anyone have the image that shows what order to brew things to have a constant flow of alcohol?

Remember, spice must flow.

Not cider but blackberry wine
4 days in and my house smells delicious

>>295251
Mind to sharing the recipe dear anon?

>>295293
please #2

>>294441

Honestly, if you're making a water of life analogue, you'd have to put some [ILLEGAL PLANT/FUNGI-DERIVATE HALLUCINOGEN] or [ILLEGAL CHEMICALLY-SYNTHESIZED PSYCHEDELIC] besides the cinnamon to recreate it to full effect and even maybe be able to perform a true spice agony and its subsequent sietch tau orgy.

just my $0.02

>>295301
its less of a water of life analogy and more of a spice beer analogy. Might also mix in vodka to up the alcohol content since it was known to be so potent (im planning on fermenting it to atleast 15%).

http://www.youtube.com/watch?v=lhQJJ7EgT1g
had to be done.
just lurking random boards whilst procrastinating
continue with your cider stuff.

>>295251
Looks neat, what recipe did you use if you don't mind me asking

>>295251
You still around here anon? We want that recipe!

>>287208
I'm pretty sure that there was no need for this comment

>>295639
We're having a nice thread here pal.

>>295307
Well I went ahead and tried a basic one out with a few things I got at walmart last night.
I used 1/2 a pack of Fleischmans bread yeast. 1 gallon of murrays apple cider (came in 1gal carboy)
1/2 cup brown sugar
1/2 cup table sugar
2 1/2 sticks of cinnamon
2 pinches of nutmeg
1 pinch of allspice
1 whole clove

Going to be super cinnamony but thats the point

>>295251
Share your recipe with us.

>>287040

>>287040
hey OP, spray paint those bottles black mang, yeasts hate teh lights

>>295922
That's a good recipe, but I'd recommend using wine yeast and yeast nutrient instead of fleishman and raisins. I tried it and it tasted overly raisin-y. Most supermarkets tend to carry brewing yeast.

>>295251
>anon will never come back to post his blackberry recipe

>>295922

If you do this, I don't recommend putting in the orange slices. You'll have to dump more water out, and they get really nasty.

>>296345
>dump more water out

What? You are supposed to put the entire orange slices in. It is standard in many mead recipes.

>>295203
Cant wait till those milk cartons blow

>>296367
from my experience, I prefer to get the juice from the oranges instead of putting them whole - less tart taste IMHO.

>>296408
Why would they? Looks like 2 are using balloons and one is most likely a loose cap.

>>296490
How long are you aging your brews?

>>296367

If you add them in later,and it's already full.

Also,the shit in the peels tends to leave a pretty strong taste. Most of my mead has only aged for 4-5 months,but it's still...orangey.

>>296506
>4-5 months
>mead

Mead needs to age for 1 year minimum.

>>296510
pretentiousfag is pretentious.

"needs" is a terribly subjective word.
needs to for what to happen? To taste good? No. To have a high alcohol content? No. To feel really cool and slightly improve the quality? sure. Not saying I have a problem with aging it, in fact I admire your patience if you age it for a whole year. But it's absolutely not necessary to get a good result. There are solid recipes that finish in one or two months.

>>296604
this

>>296604
It needs to age because it has to oxidize properly.

>There are solid recipes that finish in one or two months.

Not for mead. Young wine and young mead are a travesty when compared to their mature selves. You would know this if you actually aged your brews. I have meads that are over 5 years old that were good when they were 3 months old, but now they win awards (2 so far).

If you just want to get drunk then it really doesn't matter at all. But, if you are going to use mead recipes that call for whole oranges in them, you'd better age them properly.

>>296493
I usually let them age one year or more before starting drinking them, but I opened one bottle of my first attempt at mead every month, to see how it improved... And for my taste I prefer wait at least one year after the bottling. My advice is, if this is your first mead, and you've never tried it, open one bottle every month, to see what changes, so when you do your next batch you will know what will happen and when you think it is drinkable ;)

>>296604
totally agree. No need for a minumum aging, depends on your taste and on how much you can wait. As you said, if you want to get drunk fast, you can drink it after three months, but in this case I would recommend an apfelwein, less time to wait for a good taste :D


In a completely different matter, does any of you have tried pineapple wine and banana wine? any protips?

>>296604
>aging is pretentious

Holy shit.

>>295298
>>295293

3 KG blackberries
2KG Sugar
cup of grape juice boiled till its syrupy
A splash of lemon

Sterilize your equipment
Pick the blackberries, clean them, remove the stems and dump in a bucket with water.
Throw away any that float.
Leave overnight for all the bugs you've missed to run away. [I had lots of snails]
Crush the berries through a seive or cloth if you have any.
Get rid of the seeds and residue
Add yeast and an equal amount of water to your fruit mix and cover.
Leave overnight.
Add your sugar and some boiled water to a demijohn and wait till it dissolves.
add your yeasty fruit mix to your demijohn using a funnel.
Bung in an airlock and keep the demijohn somewhere warm for 4-6 weeks
~~~~Rack and filter and you should have a drinkable wine for Christmas.

I've never used anything but water in my airlocks. I've also had good results with the "Crush the fruit with and equal amount of sugar add yeast and leave till it stops bubbling" method

>>296799
Thx!

>>296799
It might be a few days but I did come back.

>>296799
I also forgot to mention pectinase is your friend for nearly every non grape based wine

Out of pure curiosity, has anyone made any kombucha?

>>296892
I have. A friend of mine keeps 3 large jars going 24/7. Not my thing. I made mine with honey.

>>296831
I would love to have some pectinase, but it isn't sold over here... any tip on where I can find it? Italyfag here

>>296922
Pectinase is just "pectic enzyme" it breaks down pectin. It's pretty common everywhere and I'm sure you can get it in Italy. "enzimi pectico"

>>296922
Its a basic food processing enzyme so should be available anywhere.
I know at school our chemistry department always had tons of it.
I can't find anything via google.it but amazon.co.uk will deliver to italy. sometimes its called pectolase

>>295301
>those bracketed things

Are those wordfilters? Sorry, I'm kinda new to /diy/

>>296977
No, he's being cute, that is all.

>>296936
>>296949
Yep, I've searched the shops around here - only pectin that does the opposite effect. I didn't search on amazon.co.uk because last time I checked they didn't ship over here... Gonna look it right now, thx guys :D

>>297024
And:

We're sorry. This item can't be shipped to your selected destination. You may either change the shipping address or delete the item from your order by changing its quantity to 0 and clicking the update button below.

God, I love amazon. The italian version doesn't even sell it xD

>>297024
And:

We're sorry. This item can't be shipped to your selected destination. You may either change the shipping address or delete the item from your order by changing its quantity to 0 and clicking the update button below.

God, I love amazon. The italian version doesn't even sell it xD

Found it on ebay, already ordered. Thx again guys, I didn't thought to buy it online :D

>>297024

ciao anon :DD

http://www.alambicchi.com/lieviti-e-altro/la-fermentazione/altri-accessori-consigliati/pectinasi-per
-fluidificare-la-purea-di-frutta.php

>>297042
Oh, perfetto, già salvato per una prossima volta! thx ;)

>>296799
OP Here... that sounds fucking delicious!

Thank you all!

>>289730
Awesome! I've been meaning to make a cider. I've brewed beer plenty of times. How should I go about making an apple or pear cider?

>>297847
I'm not the anon you referred to, but I followed this recipe and it turned out amazing:

homebrewtalk.com/f81/grahams-english-cider-107152/

I'm planning on doing another 5gal batch plus 5gal of edworth's apfelwein, recipe on the same site. anyone has experience with it?

Hey guys
ive been wanted to get started on brewing cider for a while now.
im pretty sure i am goign to buy this
http://www.ebay.com.au/itm/Glass-Carboy-23L-beer-brewing-wine-airlock-bung-NEW-/270735268059

is there anything else i need other than sugar, yeast and apple juice?
Do you rack cider? how do i do that with only one carboy? i can only afford one at the moment.

If the pro cider guy is still around.. I got a question.

What's the best way to make a very sweet cider, something along the lines of a Rekorderlig? Do you just backsweeten into a keg and then stall fermentation with a cold temp? Are you using artificial sweeteners? Use a yeast with a weak attenuation? All of the above?

I like dry cider myself, but I need to start brewing something for the missus in order to justify the cost and soften future gear purchases...

Have a bunch of apples sitting here that aren't gonna get eaten.

Don't have a press but will be willing to improvise, is there a way that I can DIY make cider from apples with no equipment other than the usual kitchen utensils?

>>298793
not pro-cider guy, but anon an with helpful info. I just started a batch of cider last week and asked the same question to my local brew shop, and they say to use ale yeast for dry cider and champagne yeast for sweetr ciders.
You can also back sweeten the end product, whether you choose to keg or bottle. If you plan on doing this do not use simple refined sugars, look for no fermenting sugars at the local brew shop.
Good luck anon