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On the beers I've brewed in the past I've used white sugar, but since I've been researching cider tips I've seen a few places where people have suggested Brown sugar so I thought I'd give it a try.

The gravity reading is barely above 1, down from OG of 1.06 so I took that as fermentation being complete. I was planning on adding some brown sugar before bottling to make it fizzy.

Hey this is my first attempt at cider making. I've just moved it to the secondary fermentation vessel and I was wondering if anybody could let me know what sort of temperature I should aim for, and is it important to keep a consistent temperature at this stage? It's looking quite cloudy still...

Wow! How did it taste?

Hi I'm new to the forum so I appologise if this is in the wrong place. I've brewed a few beers in the past using the BIAB technique but I'm still a complete amateur. Recently I was given a box of apples so I decided to give cider a go. So after doing some research here is what I've done so...