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Just thought I'd share my experience.. I've had an open packet of Danstar Nottingham Ale yeast stored in a ziplock bag in my fridge for about a month now, just used the last of it yesterday and fermentation took off great. Sanitize the packet before opening and handle with clean hands...

I have a gallon of apple/pomegranate mixed juice in my jug, used red star champagne yeast. No added sugar, OG was 1.049ish just like yours. I've always heard that champagne yeast ferments super fast, but I'm 4 weeks into it and I'm still seeing bubbles rise to the top. The cider is clearing up...

Maybe the bottles were not completely sealed? I used champagne yeast for my cider and also filled one 12oz plastic soda bottle, after one week the plastic bottle is firm to the squeeze.

I used champagne yeast and half a cup of sugar and after 3 weeks it's rough to drink. Tastes very yeasty and strong, hoping that aging will mellow it out. I get the impression of a champagne kick using this yeast like ajoha2003 said

Been a while, but if you don't mind me asking.. how did this turn out???

I'm curious as to if anyone has ever experimented with aging the product before freeze concentrating. Would one yield a tastier end product by aging first, or can it be done soon after fermentation has finished and still produce a nice drinkable beverage?

I'm assuming that a lot of the regulars on here get tired of reading and answering the same questions over and over for every new member that joins. When I first joined I found that just by browsing and searching the forum, I found out a ton of useful info and found answers to a lot of questions...

It could still be fermenting, just very slowly. Watch your airlock for an extended period of time, chances are you'll see a bubble after a while. Definitely let it mellow out, I rushed my first batch and slightly regret it, still drinkable but not exactly something to write home about..

I made a batch of cider using whole foods organic apple juice, sugar and champagne yeast with an OG of 1.067, fermented out in 9 days to .996, racked to secondary and filled one bottle up when racking. Cold crashed the bottle for a week then drank it really young, gave me a nice buzz that was...

:off: Sorry I was browsing and I just saw your picture, had to tell you that it's awesome! 11 baby!!

I fall asleep at night to the sound of airlocks blooping :)

Does cold crashing help rid the cider of a rather yeasty smell/taste?

I'm going to second the OP's question, is there much difference between aging warm or aging cold? I racked my first gallon after fermenting dry in 9 days, but drank the test tube and left a good bit of room in the jug. I topped it off with apple juice to minimize headspace, but the alcohol kick...

Hey better safe than sorry! Looks delicious, nice job!! If you don't mind me asking, did you use anything to clear the cider or did you let it clear itself out? I made a batch with cloudy cider that didn't clear, now I have some store-bought apple juice going with the hopes to eventually pour a...

What type of yeast did you use? And was it still fermenting in primary when you racked it?

I don't have much experience but if I had to guess, I'd say the yeast fermented the sugars from the juice itself and crapped out, left the original honey as well as the priming honey, which leaves you with a thick sweet cider. It could be possible, like you said, that there was too much...

I'm cold crashing my cider in secondary with the hopes to reduce the strong yeast smell/taste, does anyone have any experience with improving overall taste and drinkability by cold crashing? Used champagne yeast, fermented dry after just 9 days at about 70F

I tried my cider after a week, it fermented dry in about 9 days. It was decent, but very yeasty and a strong alcohol bite. I have it cold crashing in secondary in the fridge right now, gonna bottle it soon and let it sit for a few weeks in the fridge.

I'd be interested in an update on this.. so do tell, in good time sir! :)

I warmed up about a cup of apple juice in a small pot and dissolved the sugar in there, then poured it into the glass jug along with the rest of the juice.. The champagne yeast worked great for me. I would recommend giving the sugar more time to dissolve before you pitch your yeast, It will...