Recent content by NC_Buckeye

Thanks gratus fermentatio

This is my second year of cider making and tried something new, now I'm second guessing myself. I did some research and could not get a clear answer, so time to pick you brains. Recipe idea is from Woodchuck fall cider 3 gallon batch, fresh pressed apples uv treated 1 pound dark brown sugar...

WOW....lost for words. Never would have thought of that. Not sure I want to do that, but cool!

3 gallons. I think, correct me if I'm wrong, but transfering from plain into spiced to close the air gap, then rack into the smaller sould work.

You should start to see some action in about 24 hours and some really good after 72. If not make sure the cider didn’t have any preservatives it in and try a starter batch to make sure your yeast was good.

Should I transfer the "plain" into the "spiced" to close that gap, then rack the remaining into a smaller carboy. Or should I just remove the airlock and cap it off, since the fermentation has stopped?

Thanks for the info. Thats what I was hoping for, gas shield.

I've transferred 5 gallons to a 6 gallon carboy for settling. The fermentation has stopped, which is fine, but I'm worried about the excess air ( don't want vinegar) it’s air locked. Should I top it off or not worry about it and allow to rest? This is my first time making cider, so thanks to...