Common Questions

Welcome to Cider Questions, a page in PricklyCider.com dedicated to answering commonly asked questions about hard cider. Don’t see your question? Search the entire site or Ask a Question directly to me. You can also leave a question in the comments section. I’ll answer it directly or in a new post. No question about cider is too simple or complex. It may give me a new topic to research. I hope you enjoy exploring some of the commonly asked questions about making cider.

Cider Question: Can I use expired yeast?

Cider Question: Are some crabapples poisonous?

Cider Question: What is the best yeast to use for making cider?

Cider Question: What is racking and why is it performed?

Cider Question: Apples or Yeast

Cider Question: How important is sanitation?

Cider Question: Should I add sugar?

Cider Question: Should my juice be clear or cloudy?

Cider Question: How long should you age cider?

Cider Question: Do you need to use pectic enzyme?

Cider Question: How to make sweet hard cider?

Cider Question: How to measure %ABV?

Cider Question: Do I need to use Campden (sulfite)?

Cider Question: When should I rack my cider?

Cider Question: Can hard cider go bad?

Cider Question: Do I need to use yeast nutrient?

Cider Question: Can I use culinary and eating apples to make cider?

Cider Question: How can I encourage Malolactic Fermentation (MLF)?

Cider Question: How can I delay processing my apples?

Cider Question: Does my cider look okay?

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