BrodieBrewer

Recipes 

Well, my cider is in its secondary and has been in there since Oct. 19th. There is still alot of sediment at the bottom, so I think that I am going to try to siphon it again into another carboy before I try to bottle it.
Like a knucklehead I put the pump to close to the sediment when it was in its primary.
It still has a pretty strong sulfur smell, is this normal??
Can I add my cinnamon and spices when I bottle it?
At this stage what could I do if it was to dry? Could I add juice or lactose when I bottle it? I used champagne yeast

I want to take my 6 gal. Carboy of cider and bottle it into 6 one gallon bottles and experiment with different spices and additives.

My question is ...Is it too late? Will I ruin my cider if I add juice?

NurseNan

Recipes 

No, but you'll probably restart fermentation.

__________________
the Nurse wants to know

Primary
nothing
Secondary
Date Mead, Oatmeal Cookie Braggot, Fox in Sox Gruit
Aging
Hard lemonade, Cyser, Golden Plum Mead
Ginger-Orange Mead,
Agave Mead, Chocolate/Cinnamon Mead, Heather mead,
Bottled/Drinking
Heather Ale, Emerald Honey Kolsch, Hobgoblin clone, Terror of the Ewes Oatmeal Stout,
Kilt liftin' Wee Heavy, Soggy Doggy English Brown Ale, Saaz/Perle Mead, Cinnamon Mead, Shiraz,
Sauvignon Blanc, white merlot, Elderberry Mead, Vanilla Mead

fatboy570

Recipes 

If it still has a strong smell it may still be fermenting. Check gravity for 3-4 days in a row. If there is no change its done. In order to sweeten you must first add a yeast inhibitor such as potassium sorbate. You can then use table sugar and sweeten to taste, may take up to 2 or 3 pounds if its really dry. If you are going to add cinnamon and/ or other spices, go ahead and do that now. Hope this helps