I am sure this question has been answered a million times before.
But I am new and humbly ask to be mothered lol. It never seems to be a question that is answered in fullness in any of the threads, I'm going to assume from reading a lot of them that it is because there is just not telling with cider, like wine it takes its own sweet time??? <-- that's a question!
I started my Cider on the 23rd at Midnight. Airlock in both has slowed down, one of them I have opened 3 times to let the wife and my daughter(35yrs old) smell, I was the first opening, had to smell it OMG yumm, smelled wonderful! Its a treetop gal of Cider pasteurized, ascorbic acid only. Its very cloudy, not much sediment in the bottom and what there is, is the dark spices I put in it. allspice, cinnamon and brown sugar. a bit of yeast buildup.
OK now the airlock is virtually nothing. It was cold a couple of night and a brrrr kinda morning feeling..
I do NOT have a hydrometer <-- HAH spelled corrected for me NICE!
(I am not a wealthy person by any means, wife is disabled and needs new equipment) This is my first hobby in years. I usually stick to the computer games lol. I know cry me a river.. ok So No hydrometer,
So is it done? is it done enough to drink?
I'm thinking to myself ok "Houdini" it's not rocket science, well kind of it is - that's why I like it.
So maybe take a pinch out and sample it I'm thinking? I already opened that damn thing.. couldn't hurt, if it tastes bad I can spit it out right? not a bad idea to get the full affect out of the ferment for learning purposes.
OR is it??
Help any motherly/fatherly advise would be greatly appreciated.
And thanks, I hope in the future this will help other newbies of cider making as well...