(Part 2) Best products from r/cider

One thing i'd recommend is an in-line filter like one of these:
https://www.amazon.com/dp/B06XYQNBQR/ref=cm_sw_r_cp_apa_AV47BbJZ638XM

When you go to bottle it will catch all of the hops flakes that dissolve out of the pellet. It keeps your sediment levels low!

Also, you don't need to hop for that long...maybe 3-10 days. The aromatics leech out of the hops pretty quickly and if you leave them for too long, depending on the levels of alpha and beta acids, they may volatilize and escape through the airlock.

Everyone else is spot on...one ounce in 5 gal, or between 5 and 6 grams per gallon should do the trick.

If you're using a yeast that promotes apply estery flavors, something like Citra hops works great. For milder middle of the line flavors, Mosaic hops. Centennial is great for a strong, piney flavor. Or experiment with mixing them!

Does the shop stock any cider books? Seems like a win-win if they'd let you borrow a book or two.

Start at the top of this list and work your way down. Reading a few of these books will be a far superior learning experience to browsing online and trying to piece information together.

Cider Appreciation and History
World's Best Cider: Taste, Tradition and Terroir, from Somerset to Seattle
The Naked Guide to Cider
Cider - CAMRA
Ciderland
Golden Fire: The Story of Cider

I also enjoy Alan Stone's cider books, but the best one is currently sold out.

Apples and Cider Making
Haynes Cider Enthusiasts' Manual: The Practical Guide to Growing Apples and Making Cider
Craft Cider Making
How to Grow Apples and Make Cider
The Apple Orchard: The Story of Our Most English Fruit

This is a good, cheap yeast, just keep the temp down below 65 for best results. Sitting your jug or bucket in a tub/bath of water and frozen water bottles for the first 3-4 days of fermentation should be sufficient. Works great with preservative-free juice and a bit of yeast nutrient, if you've got it.

https://www.amazon.co.uk/Fermentis-SafAle-S-04-English-Yeast/dp/B00JKKYNEA/ref=sr_1_1?ie=UTF8&qid=1503417375&sr=8-1&keywords=safale

You pretty much need a hopper.

If you don't have some weight on top of them they don't get pushed through. I have the same crusher and with the hopper I have no major issues. I don't cut the apples so small so that may be part of your issue as well. When I get to the bottom of a bushel I push the last few through with a wooden spatula.

The thing will never be fast, it's a hand grinder, but it can do much better than what I see in your video.

One thing to note: when you are done, take the thing TOTALLY apart to clean it. If not you will get chunks of apple left in there, and they will start to stink.

Hey, this might not be what you're looking for, but it's a pretty good solution, and cheaper than a keg.

Ferroday Stainless Carbonation Cap Counter Pressure Bottle Filling With 5/16" Barb，CO2 Coupling To Carbonate Soda Beer Fruit Juice Water https://www.amazon.com/dp/B01K4GGYT0/ref=cm_sw_r_cp_apa_LS8fzbCZGKM80

On Friday I moved 11 gallons into carboys to mellow and started another 6 gallon batch fermenting, this one with 6 pounds of honey added.

I got this bad boy to use now instead of 1 gallon fermenters. The valve is a godsend, no more screwing with a siphon.

The wife and I have been drinking a gallon a week easily. I have 21 carboys full now, but most of them are too fresh to drink right now, my drinking caught up to my manufacturing pretty quick.

I use them to test carbonation levels before actually bottling into champagne bottles. I found this Italian company to be much better quality (glass and seal) than EZ cap and the others.

http://www.amazon.com/gp/product/B01068MRJ2?psc=1&redirect=true&ref_=oh_aui_detailpage_o04_s00

Thank you!

The labels are great, here’s where you can get them:


Beer Labels, Waterproof, Blank to... https://www.amazon.com/dp/B06ZYK3XVF?ref=ppx_pop_mob_ap_share

Not sure on the cider and carbonation, but some insight on a small regulator.. I bought [this](ultimate co2 regulator works with 5 types of co2 tanks (0-25psi) https://www.amazon.com/dp/B071ZNP5BS/ref=cm_sw_r_cp_apa_i_BEbCDbWE3WF68)
Along with [this](new qiimii mini ball valve npt fxm thread with stainless handle ss304 pn63 (1/8") https://www.amazon.com/dp/B01MTWF0B4/ref=cm_sw_r_cp_apa_i_8FbCDbS8HF4PZ) ball valve (optional) so I can shut off the flow if I need. I also got a soda stream co2 cartridge from my local target. This is a great small co2 setup that I use for my mobile keg set-up.

Making Craft Cider - A Ciderist Guide (Simon McKie, 2011)

Craft Cider Making (Andrew Lea, 2008)

Cider - Making, Using and Enjoying Sweet & Hard Cider (Proulx & Nichols, 2003)

I used a bench capper (Super Agata?) with 26mm crown caps initially..that look something like this

https://www.amazon.com/Crown-Caps-Oxy-Liner-Case-Black/dp/B07L6NXSFB

Then we happened to use a handheld two-hand capper after disgorgement.

Since you seem pretty confident you have the right caps and capper....I'm thinking you might have a compatibility issue with the exact bottle you are using. In the past, I ran into an issue with an entire pallet of punted glass bottles with supposedly 26mm neck size. The two-hand capper really had a problem due to the size and shape of the bottle neck, and some did not hold carbonation.

Fermtech Mini Auto-Siphon https://www.amazon.com/dp/B0064ODL1G/ref=cm_sw_r_cp_apa_i_pmjzDbV80QZA9

This will fit a 1 gallon growler jug. Haven't seen anything smaller. That looks to be bigger than a gallon so check measurements to make sure it can reach bottom.

If it's a 1 gallon batch get the mini siphon:
https://www.amazon.com/Fermtech-Mini-Auto-Siphon-3-8-inch/dp/B0064ODL1G/ref=sr_1_2?ie=UTF8&qid=1498080342&sr=8-2&keywords=brew+siphon

if its 3-6 gallons get the big one:
https://www.amazon.com/Regular-Auto-Siphon-feet-Tubing/dp/B00AYHS7ZY/ref=sr_1_1?ie=UTF8&qid=1498080342&sr=8-1&keywords=brew+siphon

They all work fine.

I have this:
https://www.amazon.ca/New-Cider-Makers-Handbook-Comprehensive/dp/1603584730
And this:
https://www.amazon.ca/Craft-Cider-Making-Andrew-Lea/dp/1904871984

The basic keys to avoid bad batches (I found out by making bad batches) are:

• Avoid contamination... get sulphite into it asap, keep everything hospital-clean.
  -Keep primary fermentation temps low, like 12-15 deg. celcius
  
  I didn't use any splenda, so mine is very dry, pretty tart... but no vinegar or off-flavors....
  
  Honestly, I didn't even check the spec. gravity when I racked... But I think cleanliness and temps are way more important than most other factors.