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I made a batch of cider using this recipe. Started on Oct ober 25th
Raspberry Apple Cider

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Recipe Type: Extract Yeast: Red Star Champagne yeast Yeast Starter: Nope Additional Yeast or Yeast Starter: None Batch Size (Gallons): 4 Original Gravity: 1.058 Final Gravity: 1.000 Boiling Time (Minutes): None Color: Red Primary Fermentation (# of Days & Temp): 30 days at 69 degrees

3 gallons Wal Mart Apple Juice
1 can apple/raspberry frozen juice concentrate (Wal Mart brand)
2 cans blueberry/pomegranate frozen juice concentrate (Wal Mart brand)
3/4 gallon of water
1 lb regular granulated table sugar
1 packet Red Star Champagne yeast

Mix all the above ingredients together, put them in a carboy, pitch the yeast, then wait 30 days and bottle. That's really all there is to it.

At bottling:
1/2 lb lactose
4 oz raspberry flavoring (sold at all major brew stores for flavoring beers)
4 oz priming sugar

I noticed today it has a light tan substance on the side of the carboy. There is light bubbles still rising to the top but airlock activity has pretty much stopped.
Any ideas on what is on the side of the carboy?

MikeRLynch

Recipes 

The light tan substance is probably just the crusted foam from the "krauzening" of the yeast. This is fine and shouldn't hurt it at all. If there are bubbles still rising, then it is still fermenting. If the gravity has dropped to where you want it (1.000) then rack off the sediment into another carboy and fix an airlock. If you keep it on the sediment, it will go even dryer, and might not be what you're looking for. The lactose is supposed to sweeten it up a little more, but it's not going to have a whole lot of apple flavor. Also, go easy on the raspberry. That stuff can make your cider very tart, and there's no going back. Taste it alot, then stop when you get what you like.

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On Deck - IPA, Lost Elm Rye Pale Ale
Fermenting - Lost Elm ESB
On Tap - Lost Elm Rye Pale Ale, Lost Elm ESB with Honey