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I am doing a batch with no additions and cider yeast. Doing 4 in total. 1 with no addition, 1with champagne yeast,1 with strong tea and 1 with oak. Just want to compare taste between them. I like Henry Weston vintage cider. So trying different variations to get close to that taste. It’s abv is...

Looking for some advice on the addition of some oak to a batch of fresh pressed apple juice. Being a joiner, I have plenty of pieces of oak, mainly American white. I’ve also read about toasting the oak. Should I add a stick to the must before fermentation or after, and what size or quantity...

Thanks DavieC Checked out the link, so I’ll keep the juice and try to repitch in a few days. Is there any advantage in racking of the juice from the sediment of the failed yeast and putting back after the fermenter has been washed out. The Camden powder seems to be a potential issue, but I...

Hi all I’m new to this forum and new to cider making, although I’ve been making wine for a no of years. After looking at the two apple trees in my garden going to waste, I decided to make a scratter and press to harvest the juice. All has gone well, first pressing 36lt. I split into two 18lt...