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I have some cider and perry that has been in a secondary for about a year. The air locks are not active (no bubbles) and haven't been for months. A milky film formed on the top of the cider and perry and it also coats the sides of the jugs. It began to form around the 3-4 month. Since maybe...

Cider was 1.060 original gravity fermented to 1.002 giving 7.61% At this point I have one gallon of 7.61%. Then I back sweetened with 64 ounces of juice. So the final mixture was 1 gallon of finish cider and a half gallon of juice. I calculate that to be about 5% in the finished mix. Did...

I have a batch that had some bad sulfur smell develop. Here are the details: Musselman's Cider from Walmart - 1 gal. 2oz Brown Sugar 7oz Honey Squirt of Lemon juice Pectin Enzyme Safale US-05 Yeast OG: 1.060 Fermented for 12 days at 52 F. SG: 1.032 Had what I would call a very strong...

Would Degassing cider help it to clarify? I see a lot on the forum about degassing mead to flatten it before bottling it, but not much on its clarifying effects, and I'm wondering if I could do it on a cider. I'm thinking degas and cold crash, if still cloudy after a week add some...

Started my first first batch of cider and thought I would be smart and help it along with a heat mat. It Fermented like crazy for 3 days at 80°F and went from sg 1.050 to 1.004. Then I read that cool and slow is better and I learned about fusel alcohol and what not. I moved it to the...