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Thanks Yooper, I'll take this as a lesson learned...and keep this batch in the fridge

Yooper? I did sweeten and stableize at the same time...couldnt I just re-stabilize now to be sure? And then keep it in the garage fridge at like 35 degrees? Where are u from in the UP? I was born in ishpeming?

Made a one gallon batch of very delicious still cider, fermented in 10 ten days, racked, fermented some more..Was getting one bubble every 3 mins..my first...batch...sweetened with 1 can frozen apple concentrate...stabilized with 1/2 teaspoon potassium sorbate, and 1 campden tablet...getting...

Wanting to make my own still cider with apples I pressed my self I chose 12 pounds of Galla, 6 pounds of mcntash, and 2 pounds green tart apples....and last night made some delicious juice...I put most of if in a one gallon carboy with part of a crushed campden tablet....so to night when I add...

New bee here....getting ready to make my first batch...going to use apples I've juiced that I get from the orchard....best blends of common apples for cider? Cortlands, mcantosh, Jonathan, Granny Smith? Any of these or others to add to the mix?

New to the forum. Residing in northern IN. Just thought I'd say, "hi"

Awesome, thanks. My primary is a glass carboy, FYI. So a ten day dry hop with a 3 day cold crash could work. Could I cold crash for four days as well, which may be easier on our schedule. Just don't want grassy flavors from the hops.