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Is yeast necessary to clear my cider. I was thinking about racking into a carboy with a campden tablet to stop fermentation because I wanted a more sweet cider, but I also want it to be clear.

I just made a 6.5 gallon of hard apple cider, but I only used one packet of dry champagne yeast and it says that it has to enough to make up to 5gallons. Will I still be ok to use just that one packet in my 6.5 gallon batch?

I just finished fermenting a hard cider and want to kill the yeast to backsweeten, but will killing the yeast prevent my brew from clearing?

I put my pectin enzyme and my yeast in my brew roughly two minutes apart. The label said to put enzyme in 1 hour before fermentation so I thought I was ok since it was fermenting within an hour or so. However my cider has still not cleared yet, it's been a couple of days, just wondering if I did...

So I was brewing my hard cider. When I was done creating the must I notice that my hydrometer was broke so I couldn't take and Original Specific Gravity reading. Could anyone give me a rough estimate of what it would have been. I combined 2 gallons of 100% Pure Apple Juice (No Preservatives)...

I am brewing a hard cider. I want to backsweeten when it hits my desired %ABV. How do I backsweeten it without having the yeast breakdown the sugar. I want a sweet carbonated hard cider.

I just recently brewed a maple brown sugar hard cider, but I wanted to cut the fermentation off at certain point to where the cider is not too dry and has a sweet flavor. I wanted to try and sample some of the cider to see if the taste is close to where I want it, but I do not want to remove the...