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For the lemon, an ounce was enough.. :yes: Now I've putted the vanilla bean inside.. I'll wait a little and check the flavour..

(Noob question) After racking it and adding the lemon juice I have to let it sit for a few days right? Or could I try to feel the difference right away?

Lucky for me, I had black berries in mind, so vanilla would be great.. I'll rack it and add small amounts of lemon juice until I find the right spot..

I would definitely try some lemon juice (1 cup will suffice? Or more/less?), and maybe vanilla (I have Madagascar vanilla beans handy in a jar) how much you think of that (whole or splitted open in a hop-bag or something like that)?

Checking in after the reading.. So it's done fermenting, FG of 1.000 (1.002 max); no bubbles rising and no more positive pressure in the airlock after taking the reading.. Did a taste test, not being an expert in mouth flavour and feel, I found it dry, of course, no yeasty flavour and relatively...

Aaand it's probably stuck or something.. Still a little positive pressure on the airlock, but no bubbles rising from the bottom of the carboy.. I'll manage to take a reading in the next couple of days to check..

The gravity was 1.044 before pitching the yeast, I didn't add anything else aside those 2 components.. It was the one of 2 best options I had in the store I found.. I could've bought some wine yeast or some D47, but it wasn't convenient because of big package on the wine one (and maybe it was a...

Stabilize, that's the correct term.. I was thinking that, because I'm not that hot with the pasteurization process..

That was my idea, maybe I explained myself in a bad way.. So, you would match the tollerance of your yeast, give or take, with sugars (apple juice, concentrate, whatever..)?

It's been years, but finally I'm at it again.. With more knowledge I started a batch of apple cider, but being a little rusty I feel the need, the need for some confirmation.. My recipe: - 4 litres of store bought apple juice (from concentrate, and nothing else in it); - 1/2 a packet of Safbrew...

Thank you CKuhns, I believe the FG was like that even a week ago, maybe a little bit more, but I'm not sure because I haven't tested it, surely last week already slowed down a lot.. The sediment wasn't an issue the first time I tried brewing, everybody liked it and never said anything...

Hey owmatooth, that was one of my doubts.. I've done another batch, like 2 years ago; slightly different method swapping a liter of juice with one of water; and I waited 4 weeks before bottling, but I don't remember how clear it was. Surely I remember I put some 5 grams of sugar inside all...

Hello there, fellow brewers I started this topic because I haven't found knowledge in the recent threads about my situation.. Before rumbling about all my process I would like to ask my question: Do you need to do a secondary process to clear your cider if it's still cloudy (but FG seems...

I've read that "note", Le Marche, inside this thread, I really don't know.. :) I'm pretty fresh about brewing.. I joined this forums also to have a little conversation about if I'm doing good.. :p Having knowledge only from youtube and some articles..

Hi guys!! New member here from Italy.. I was wondering if you have some experience with cider making in your past or present.. I made my second batch 3 weeks ago and I might be done with fermenting.. Can I ask some tips here to you or just make a trip down in the cider-side of the forums? :p