Recent content by emilyandizzy

In our haste to start a new batch of cider, and a lack of our preferred brand of juice at the store, we purchased cider that we later realized to contain ascorbic acid. Is this a preservative that would make fermentation impossible, or is this juice still usable? Thank you!

the recipe was: 5 gallons regular apple juice 1 pound light brown sugar 2 packets yeast Edit: we kept it in primary for three weeks thanks for the information about the vinometer. We will be getting one of those.

We just bottled our cider, and it definitely smells strong, but is there any way we can know the alcohol content?

Thanks, we're new at this and quick to panic.

Hello- We started brewing cider last week, and it has recently started to develop a nail polish like smell, and the bubbling in the airlock has slowed down considerably. Is this something that we should be worried about? Thanks