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Made two pale ale's in August, had good primary fermentation on both, started on July 20 bottled on Aug 8, used the same amount of priming sugar, one is dead flat, the other perfection, i'm guessing that the flat one is a lost lot, can it be rescued?

I racked my cider from the primary yesterday (after 3 weeks) and for some reason decided to feed it a bit, and added about 2 cups of corn sugar, unfortunately, the fermentation has not continued, can i re-pitch to get it going again, to get it to dryness before i prime and bottle? i'm afraid to...

Probably racking off my cider this weekend, fermented for about 2 weeks by saturday, slowed down to almost nothing by now, starting to clarify. I'd like to make a store of yeast for the future. I intend to cryopreserve with 10% food grade glycerol (if i can find it) in sterile 15ml conical...

Planning a batch of cider for this weekend, using 5 gallons of pasteurized preservative free cider pressed last weekend at B. F. Clyde's in Old Mystic, i plan to use some pectic enzyme before i pitch, and am using the Wyeast cider yeast, but my big decision is whether to use the sodium...

I've made several batches of hard cider, using fresh-pressed pasturized cider, it's pretty opaque. The batch i made last fall used Cote des Blancs yeast, after primary and bottling, it had a very nice level of carbonation, but a slightly yeasty flavor, and slight turbidity. Recently we tried it...