Hi Everyone,
I'm making 2 new batches of cider one my own recipe and one from this site.
I have both in a 6Gal carboy and after about 2 weeks fermenting they both stop bubbling. The temp is about 15C; so I know I'm not cold crushing them.
I read on one of the posts that the head space...
Hi folks,
How much head space is to much? Also when you rack it to the second carboy does it matter how much head space there is since the yeast has already done its job by this point?.
Thanks,
Booker