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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...

If you bottle them without pasteurizing you have bottle bomb potential. The yeast will stay active and the pressure will build.

This trick worked perfectly. No sulfur smell. And after 3 days we are down to 1.01. Next time I'll use the nutrients from the start.

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...

Followed OP's instructions and worked great. Did two batches of 8 bottles in 30 minutes. What do you do about sediment in the bottles? Mine have quite a bit of sediment. Will that hurt shelf life?

I have also abandoned the lavin 1116. Local shop recommended it, but the final product always tasted buttery to me. Trying some ale yeast now on recommendation of this forum.

Takes time. That's what I'm learning. It's more like wine than beer. Although some claim success in a week or two I'm finding the longer I wait the better. The batch I'm currently on it going to get a month.

You produce a finished product that clearly after 18 days? What is your recipe and process? Thanks

Used raw juice from pressed apples. Pretty muddy to start with. (also realize I misspelled my thread title, "Clarify"

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...

Sweet and sparkling is a challenge without kegging and force carbonating because to do so requires the yeast to still be alive and have sugar to eat. This is what makes the bottle conditioned sparkle. The problem is that with enough sugar to make it sweet and with live yeast in the bottle the...

I'm at sg of 1.011 so I decided to try some last night. After drinking a little bit it started to give me what felt like a deep headache. I'm not sure if I was making it up just because of what I've read about fusel alcohol, or maybe it was just coincidental. I did back sweet net with a little...

what about pasturizing in quart jars with lids and rings? I pressure can in those suckers at 15 - 20lb for upwards of an hour. think that would be any safer?

so the only safe thing to do is ferment it out dry, sorbate it flat, sweeten to taste and then force carbonate in a keg before bottling? I want to share with friends, but I don't want to share bombs!

When we are talking bottle bombs are we talking cracking or are we talking flying glass across the room?

The cider back in carboys with the airlocks in the 50 degree basement. With the heat mat underneath it now the cider's at 60 degrees after 24 hours. It has started to ferment much slower. Last time I was counting 15 to 20 bubbles per minute in the air locks. Right now it's giving off about a...

I thought I read enough about safely using a plastic bottle to keep an eye on pressure after bottling and then using the hot water bath to pasteurize. This is highly dangerous? I used LAVIN K1 V1116 recommend by my local shop, but in my reading I've learned this might not be the best yeast...

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...