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I started a batch of this 2.5 weeks ago using red star cuvée yeast and Allen's aj (no preservatives). It's gone from OG 1060 to 1020 and has been stuck there for a few days now (65F). It's still quite sweet, but decent. Is the gravity to high to bottle with the concentrate and caramel sauce...

I think it's stuck....it's been sitting at 1020 for a few days now. I used red star cuvée yeast which is supposed to ferment at temps as low as 45F. It was in my basement at 65F. Should I repitch some more yeast to get it going again?

About 66F. Maybe my OG was higher than 1060...I did some guess work based on how much sugar I added. Apple juice OG was 1040 and I added 350g of dextrose.

I used a wine yeast (red star) in my latest batch of cider. OG 1060. Two weeks later and it's only down to 1022. I was expecting it to be 1010 today so that I can bottle (upstate mike's caramel cider recipe). Are wine yeasts slower than beer yeasts?

I'm doing my first partial mash, a porter, from this recipe http://www.love2brew.com/v/vspfiles/love2learn/kitinstructions/robustporter(pm)pdf.pdf Original gravity was 1055. After two weeks in primary the gravity is only down to 1020 and hasn't moved for a few days. Should I repitch more...

I think right at the start. Before you pitch the yeast, though I've never done it. I just started a batch of this last weekend, only I made 1G. How long did you leave it in the primary? It's been a week and its stopped bubbling...but I think I'll let it sit for another week maybe before...

Just stared 3L of peach cider. 3Lbs of peaches 200 g of sugar 1 pint raspberries Boiled the peaches and berries for an hour in a little water until mush, then cooled. Strained off pulp. Added sugar, yeast and enough water to get to 3L, put into jug for fermentation. We'll see how this...

Did you use campden tabs or anything to kill the natural yeast?

Can I stovetop pasteurize in PET bottles?

Can you stovetop pasteurize PET plastic bottles?

Could I stovetop pasteurize (140F) in PET bottles to kill the yeast? I'm just looking to kill the yeast so I don't end up with gushers.

I used plastic PET bottles. Can I stovetop pasteurize those? If not, can I cold crash ( in fridge) and put back into my cold cellar? Or will I have to keep refrigerating?

I've carbed it up with two cans of aj concentrate ( for 5G batch). Am I in danger of bottle bombs? Or should I be alright; and just leave them in my cold cellar until consuming?

I just made a batch of cider, and it'll carb up in the next few days/week. Then I plan to put then into the fridge for a cold crash. After I do that, is it okay to put it back into my cold cellar?(about 68F) I don't have the space to keep it in my fridge for a long time, and I don't want any...

Would it be okay if I sanitized my grolsch swing -top bottles all at once, then closed them/ sealed them and just opened them up when I need to bottle? Any risks in doing this?

Awesome, thanks Mike. If I were to go with brown sugar, any idea how much for 6G?

I have a 22L batch of cider thats about to go into its secondary, and bottling shortly afterward. Should be around 1.01 when ready for bottling. Should I prime the entire batch at once (with 200G of dextrose) just before bottling....or should I pour a little bit (4G) into each bottle, and tip...

Thanks guys. I ended up changing out the airlock and it's been fine. <:-)

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If I'm looking for a semi-sweet cider could I halve the apple juice concentrate and caramel syrup called for in the recipe? Will it carbonate at the same speed?