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Yes same exact process. The darker one seems to still be producing bubbles in the airlock though

So confused as to why one is clear and one is dark. Is this normal?

Hey all, so I started a batch of hard cider and during the third day of fermentation I noticed little circles of green mold on top of the cider. Was wondering if there is a way of salvaging this batch or if it's a lost cause and best to just dump it.

Update: Took off the ball lock head and kind of blew in it. Apparently it was stuck with some sediment. Word of advice, make sure to turn off the CO2 when you remove the head…my ceiling and girlfriend are not pleased with the end result…

Thank you so much!

Hey guys, so I recently kegged my hard cider and there are a few problems. First I noticed on the first day that when I added the CO2 the top of my corny bubbled and then eventually stopped after a few seconds. Is it supposed to do that? Second after a few days I tried to hook it up to the tap...

How long should fruit sit in a cider that has been stabilized?

I was gifted a kegerator and bought the corny and carb tank myself so I’m force carbonating. I tried regular sugar for a batch and it just tasted kind of funky.

Hey guys so I just finished my second batch of cider. I added two stabilizers so fermentation has been halted. I watched a few videos saying you can add frozen fruit to a clean carboy and let it sit. I puréed raspberries and blueberries and put them at the bottom of the carboy. Went back to...

So I'm trying to stabilize my cider and I've read that some people use just potassium sorbate and other use potassium metabisulfite added in. I called a local shop and he mentioned that the sulfites help keep away mold from the brew. Would like to know which is the better route for a stabilized...

Wow thank you so much for the in depth answer!! I’m having a blast making this stuff

Appreciate the info!

Hey guys so I just finished my second fermentation of my cider and I’m stuck on back sweetening. The cider is very dry and tart because I didn’t add anything but the yeast. I’ve been studying how to add sugar and then carbonate it with said sugar with the remaining yeast. I think I may have...

My bad guys for posting in the wrong forum about the cider but this also answers questions about beer that I hope to brew in the future

Fell in love with Cider when a local mill opened up in my small town. They're an all year operation so me and my girlfriend go almost every week. I figured I'd give brewing my own a try since I live in a farmish area and had a lot of fresh ingredients. So far it's been a blast and this community...

I've read about people putting cinnamon sticks and other spices (Apple Pie Spice was written on one of my favorite local ciders) and I'm not sure when they actually add in that element. Is it at the start of the first fermentation or is it later on? I've been on this forum for about a week and...

I’m planning on doing a batch of hard cider with unpasteurized apple cider from a local farm. So far the only batch that I have done has been with pasteurized apple juice and yeast. Do you need to add yeast to something that is unpasteurized?

Again thanks all for the help!!

So I started fermenting about 12 hours ago. And I know that it says 24-48 hours for the effects to happen but is it normal for the cider to look like nothings changed in that time? Just want to make sure I didn’t mess anything up in the process.

Thanks everyone! Being new to this stuff this website and community are awesome!!