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Should 3068 or 3056 ferment at a rate comparable to what you described above? I'll test the WLP300 batch tonight. It's been fermenting for 5 days now.

I have a six gallon carboy going with WL 300, 3 batches going with WY 3068, and two batches with S04. I would like to crash them on the sweeter side. All are in the basement where temps range from 64 to 70 degrees, generally hovering around 67. All had extra sugar added to bring the SG up to...

A local cider maker recommended I batch age it. He said stick it in a corner of the basement and forget it. So, I did. With 2 years invested in it I'm understandably concerned about screwing it up. Which makes me gun shy about doing anything with it. Now I've got another apple pressing scheduled...

I'm adding the sweetener (juice and maple syrup) for sweetening. I will force carbonate it with CO2. It too dry and a little too hot for me and my wife to really enjoy on a consistent basis.

I have 4.5 gallons of apple cider made with Red Star Champagne yeast that's been sitting in a corner of my basement in a 5 gallon carboy for 2 years now. The cider was made from fresh pressed juice from a local orchard, and them treated with Campden tablets prior to starting fermentation. The...