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Detergent is notorious for destroying head on beer. Way back, in my first bar job, we had terrible problems with head retention with our lager (it was Harp, that's how long ago it was). Both the glasses and the glasswasher were only two months old, but the pints looked like cider after 20...

Look up Wyatt Wendell's scratter (I think that's his name) on youtube. Sorry, I'm no good with links, but this is an ingenious device. I plan to make one for next year, but for this year I've stuck to freezing apples 22lb. at a time, then thaw and press. The apples will be well soft, and you get...

Grand. I've also spotted you talking about malo-lactic fermentation. Should I add some malic acid to my 6 gallons when it's in bulk to try to encourage this, and if so, how much?

Thanks. If I mature in bulk in a DJ for that length of time (and, being a winemaker, I'm well used to that), will it still condition when bottled?

Greetings! I'm new to this forum, but have been brewing mainly wine for many years. This year, I've made my first foray into cider making, and here's what's happened so far. So far, I've 4 gallons on the go, 2 fermented out and 2 bubbling. My method was to quarter about 20lbs. of apples, and...