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I have racked my cider into secondary after being in the primary for 4 weeks. It tastes very bland. How and/or what can I add for flavor? How long do I leave it in there before I can bottle?

Did you add this to your secondary or just add then bottle?

Yes, before I ferment. I started two batches...1-1 gallon carboy with campden tablet...12 hours...pectic enzyne...12 hours Cider Yeast then airlock. 1 half gallon carboy with 1/2 campden tablet...24 hours...Cider Yeast then covered with paper towel. I wanna see what these different variables...

Thank you everyone for your support. Yes, I can look back in the archives but, as with many people, there's never enough time in a day. I am looking to make a still cider. I wondered if pasteurization would help or hinder that. I wasn't sure if the whole process would affect the taste at all.

Getting ready to start a batch of hard cider from cider I pressed myself. Do I pasteurize? If so, what's the process? Will there be a taste difference if I do as opposed to don't? Any info and/or tips are appreciated.

I don't have any experience in brining anything, what's the process?

I've done many smoked turkeys and used a barbecue dry rub every time. I've had great success with it and everyone thinks it's delicious. I'd like to change it up this weekend and try a different kind of rub. Any ideas out there?

I tried it last night...my OG was 1.080 and 13 days later it was 1.070 so not much change. I tasted decent, a little tart. I'll give it some more time...

I've had mine in the primary for 13 days now and it's still vigorously bubbling. In anyone's opinion...should I wait for the bubbling to slow down or rack to secondary after a certain gravity?

I am doing a 1 gallon trial with just plain lemonade concentrate. I scaled everything down from the original recipe with a packet of Red Star Montrachet. I have a layer of krausen and she's bubbling away. The airlock bubbles maybe 1-2 min apart. My SG was 1.080.

Did you have airlocks on primary and secondary? Also...in the mason jar with the yeast, did you just combine the nutrient and energizer with it in water?

Ok, thank you. Is there a certain amount of sugar to add and also what type of sugar? I will be bottling 5 gallons. Like I said, I'm racking to secondary tonight. Leave in primary until cider clears then bottle?

Bottles

I'm racking into a secondary tonight. I'd like a semi sweet carbonated cider myself. If I let it sit in the secondary too long it will become still? If so, how to make it carbonated?

Thank you for all the info. I just took a reading and got approx. 1.007. Taking a test sip, definitely tastes dry. I'm open to suggestions. I like a sweeter cider, not too sweet though. Do I rack today? If I rack to secondary, should I cold crash or let it sit in the secondary for a while...

That may be possible. It has been in primary for 2 weeks though. My OG was 1.044 and three days ago it was 1.010. I'm thinking of racking today. If I do, should I use potassium sorbate to halt the yeast? How long in the secondary? Or could I rack into secondary, cold crash for 2 days then...

When it "finishes" it's approx. 1.000 or .999 correct? If I stop it sooner, will it not be as dry of a cider?

That would be cool. Do you know anyone else in the area?

I am using S04 yeast in my fermenting bucket with 6 gallons of store bought cider. I have seen almost no activity in the airlock. After a few days, shook it up and that got the airlock bubbling for a day or two. After that, the airlock was inactive again. Every 4 days I get a hydrometer...