Recent content by JayBeer

yea i think your right on the money. sack up and try a real cider already...

So my first batch of cider is still in the works. Ive since bottle it, and have now put a few bottles in the fridge to cold crash. The bottles in the fridge seem to have a rather thick layer of sediment that appears gelatin like? Is this normal? I want to give it a taste, but Im afraid...

I will consider this. Thanks. I was thinking that your recipe had a lot of sugar, but then, I was still thinking in one gallon-er mind set, haha! So you cold crashed, then primed? What is the pro/con of cold crashing first? Clarity, is what Im guessing? Thanks for the help/info.

Wow, thanks a lot for the info, IDK why i was under the impression that carbing was supposed to look like fermenting? I was expecting to see bubbles coming from the bottom of my bottle, and fizz??? I guess its all the talk about bottle bombs that led me to this ass-umption :cross: But now, i...

I'm not sure I just measured by teaspoon?

So today was my tenth day of fermentation. There were only the slightest tiny bubbles left coming from my cider. I racked into a clean sanitary jug and bottled one with about a teaspoonful of honey to prime. I wanted to try this one before I bottle more and I also want to see if my cider will...

Thanks for the info.

could you elaborate, I plan on getting some more equipment, and a hydrometer is the next on my list. Im gonna start a new batch here in a few days. Thanks for the help.

Thanks for the tips

How long did you rack before bottling? Was it fairly well carbed after just a day? Cold crashing means in the fridge right, I'm fairly new to this and still tryn to get down the parlance. Thanks

Haha; naw I was just worried cuz we got a cold front and the old lady wont let me turn the heat up Also heard about setting it in a bath of Luke water to keep the temp steady. It did kick up tho

This is interesting, I'd like to see what info you get, should I ever see the same problem. Good luck with the batch, though.

Lots of good Information Guys! Thanks a lot! It's still going, slowly but surely, but its going. I just got home, gonna set my one gallon batch on the back-center of the stove top, and turn the oven on, see if i can heat her up a tad from the residual heat. Thanks again.

Just a correction, It's been Five days since i started this, my first ever, batch of Apple Cider. Not a week. Does this sound like normal activity for Champagne Yeast? IDK why I feel like the fermentation should be going a little more vigorously, still. Thanks.

If I decide to let the cider clear for a few weeks, will the yeast still be active enough to carb when I bottle? Thanks:mug: