Calling all home brewers!!

[Colorado_Outback]

Got a few carboys of cider going. Starting a couple gallon jugs in the morning so I can use them for back-fill when racking. I use champagne yeast and no added sugar. You have to have everything clean, sanitized and especially work hard to keep oxygen out or you will end up with Danimal's vinegar! Three of those in the picture have been sitting in secondary since last May and are just starting to clear. It isn't a fast process if you want something clean and clear and not so astringent. Aging is generally a good thing for cider. My next experiment is mead (what else can I to do to help with my wife's new honey bee hobby...).

Thats good advice. Hoping to enjoy one next summer. My dad has done a couple ciders, and had some hit and miss luck with meads.