Recent content by TheRuttmeister

Beer? Not a clue. Cider, depends! What was your starting gravity? The difference between the starting and final gravity are what allow you to calculate the ABV. But 1.0 means theres very little (if any) sugar left. I'll let someone more experienced advise if its safe to bottle (I'm playing with...

All that matters is any additives. (Cider and juice are fuzzy distinctions that I don't understand, being from a country where cider is always hard). You don't want any perservatives other than vitamin C (ascorbic acid). Anything else will prevent the yeast from repoducing.

On the bottle carbing note... I just finished off a batch. Like all so far, experimental. 1 Gal, local unfiltered unpasturised Apple (farmers markets are great). Safale 04. SG 1.054 Took 4 days to drop down to 1.024 5th day it was at 1.012 (at lunchtime) That evening it was at 1.010 Bottled...

To the OP, you mention cider made from raw juice with nothing added.... this would originaly be known as Scrumpy (which has expanded to cover most still ciders). But is also traditionally rocket fuel, brewed as the Old English equivalent of moonshine. (I'm a Brit ex-pat) I've got my first...