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Hi, thanks for good advice, 1.060 was at the beginning, now its's around 1, I will wait until its stops completely, might do some experiments other time.

1.06 so i guess same as your numbers, i was told in previous posts that when it reaches 1 it will be completely finish so I think it might be close enough, but its is still going - judging from slow moving bubbles, just will try to wait few more days,

So original gravity of my cider was around 6, now its like 1, so im curious if i bottle that - is it likely to explode, maybe some have experience what's the safe option. Cheers

Is it ok to apply camden tablets for the 3rd time? I'm thinking of doing that to try to get rid of that whit stuff forming, and stabilize it befor final stagfe of botling. Before that it was treated that way - first when decanting from buckets to smaller containers, then after about two months -...

what about this reading?

Thanks a lot!! What about pouring into bottles and pasteurizing it? Would it kill those pellicle microbes? If I decide to use sulfites - could it change the flavor and such? Are those microbes occure only where they are visible to eye? If I would use a torch to burn it - would it be good idea?:>

Got this white stuff developed quite buit ago, not sure exactly what its called, and from what I've read its hard to get rid, any ideas, links info? i filled mu demijohns almost till the end - to have better access to it - and thinking to take it out with some cloth, but it might be futile...the...

Was thinking if anybody tried to make cider, apple jack, or ice cider - methanol free. I'm wondering is there's a method that could be something between making calvados . Would methanol evaporate if left for prolonged period in open containers? cheers

would boiling water wash kill vinegre bacteria

Looks like my cider is almost finished fermentation wise...and was thinking if that wild yeast that is still working there could be preserved for future use, although I heard there is different strains starting the process and different ones might continue and so on, I still think it would be...

today's reading...looks like almost dry no? what should be the alcohol content according to the first pic? cheers

.980-1.150

wild yeast that was in the juice. From four 20 litres containers two of them - ice ciders are really tasty - with good bit of sugar, and other two - not so much - bitter and kind of off-flavor - vinegar like(update - not vineger like - but more biter, dry finish like), but need to confirm it...

thanks! What about residual sugar? not sure if i can have proper ice cider approach as apples were almost fully thawed...

not sure how to read it, is it 70 or 60? and what does it mean - what should be the final estimated alcohol content? it was quite cold juice if that's important ...

I'm at the stage of fermenting my ice cider - I made it by pressing full apples previously frozen then completely thawed - I used wild yeast - by pitching some cider I had made about week before(already at second fermentation)...I'm curious is there any huge difference between thawed and frozen...

Did more or less what I intended to do, not much sanitizing - but used boiled water and cleaned all the containers with it - plus I used cider I pressed about week earlier - with good amount of yeast in it - and some alcohol already as well. About thawing now - I'm curious if there's much...

what about boiling water?