Recent content by munypenny007

Along those lines - how long is too long to age cider?

Thanks for all of the responses to my question re: white film on surface of cider...The batches that have it were started around the same time, both started from freshly pressed cider. I didn't have any campden tabs so the first batch was with started with just a Red Star yeast (Champagne). The...

Hi there...my cider has been racked twice now and is more than 3 months old and clearing very nicely. However, I noticed a thin whitish filim on the surface of the cider in the glass carboy...what could that be? Is this normal? Or have I introduced something in the racking process.? I hope not...

If I want a dry sparkling cider, when do I carbonate (not sure of the term here) and how do I carbonate?

Question about cheap hydrometers...I bought a cheap one ($5.25) triple scale..when I put it in the hydrometer jar with cider it doesn't stand quite straight, which makes it difficult to read. Is this a case of "you get what you pay for"?

The specific gravity on my first 3 gall batch is 1.000. I didn't get a start reading. I used fresh cider and a sachet of yeast (dry type). I would like to have a end result of something that is dry and sparkling...the batch is clearing very nicely.

OK, will check it...and report back.

I'm new to cider-making. I started a 3 gall batch of fresh pressed cider and only added a sachet of yeast- no campden tab. I put the carboy in a warm place and got nice fermentation (began 10/7/11) then moved it to a cooler spot (steady 63 deg.) and waited. Oh forgot to put water in the airlock...