Here I am one week later, as advised, ready to rack my cider again. But I'm still unsure of some of the details. [more inside]
Two weeks ago I put sugar and yeast in a jug of cider, and it's time to rack it. But the online resources I'm using have me confused. Should I rack more than once when back-carbonating, or am I done? [more inside]
What is going to happen to this fermenting apple cider while I'm out of town? [more inside]
Tips for making hard cider? [more inside]
I need to make a "hand made" gift for my secret santa. I was thinking apple cider (non-alcoholic) in a wine bottle. Should I just juice store-bought apples, or are there special methods for making a special apple shhhidar?
I'd like to hang on to some hard cider though the winter — without it turning to vinegar. [more inside]
My girlfriend and I miss the countryside of upstate New York where we went to school. Specifically, we long for the region's excellent, home-made, freshly pressed, piping hot, unpasteurized [!] apple cider. We're now in New York City looking for that wonderfully nostalgic autumn taste. Where should we go?