Recent content by silentsoul

Mine is usually pretty carbonated after 2 or 3 weeks. Check it often to make sure you aren't making bottle bombs.

The smell is hard to describe, I would say like a fruity vinegar smell. I am using glass carboy's, and rinsing everything in hot water with some betadine mixed in.

So don't use an airlock during primary? I thought if oxygen got in it during primary that it would turn into vinegar? Thanks for the help!

I have made 6 or 7 batches of wine, mainly using welch's juice concentrate, lavlin ec-1118 yeast, 1/4 tsp of tannin per gallon along with pectic enzyme, yeast nutrient and granulated sugar. I let it fermint for 10-14 days, or until there are no more bubbles in the airlock, then I put it in...

How is the best way to measure the gravity? Do you measure in the carboy or do you just pull a sample and then stick the hydrometer in the sample?

So carbination takes 3 weeks because of the low amount of live yeast left in the cider? Again I apolagize if this is a retarded question.

Sorry if this is a dumb question, I am new to this as well, If you leave the cider in primary until it is completly done ferminting can you still back carbonate after racking? Wouldn't there have to be some live yeast running around in the cider?