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10 days,,,I’d rack to a secondary vessel it will clear up. Looks like you used a beer yeast

Safecider or Cote des blancs and if I’m not mistaken Fermentis SafCider which is my favorite, is classified as a champagne yeast. I only use fresh pressed cider and have around 50 gallons brewing now. You can’t go wrong with SafCider

Well, went out and stirred the buckets and took a SG reading. I was very surprised to see the 2 buckets of Grapple were at 1.048 and the 4 buckets of apple cider were at 1.050 if I was betting money, I would of thought the cider with the Concord grape juice in it would of been higher.

I will be checking and pitching the yeast tomorrow and I will take a gravity reading then and post

I have each 6 gallon bucket on a 1/4 tsp of PM to kill any nasties / wild yeast right now so I have a little time to decide. I’m thinking one cider, one wine as yooper suggested. SafCider yeast in one and Cote de blanc in the other. Along with pectic enzyme, yeast nutrients yeast energizer and...

So I went to my local cider mill to pick up 25 gallons of fresh pressed cider today and the owner told me they were getting ready to press Grapple. Of course I had to ask, what’s Grapple? He said they take equal parts Concord grapes and apples, grind them up and press. So, it’s like a 50/50...

It all depends on your taste. I don’t like to sweet and I will add 3 -3 1/2 cans FJAC to a 5 gallon batch of cider that fermented down to .996-.998

I noticed in my wines as my ciders aging makes a huge difference it only gets better.

Personally I let my ciders age at least 3-4 months before I keg and do add 1/4 tsp PM after secondary as a preservative. Then once I keg I add sorbate and backsweeten with FJAC to add back apple flavor and sweetness. When the current keg is kicked I’m going to eliminate the sorbate and still...

I’d also add yeast nutrient, yeast energizer and pectic enzyme to the recipe

I haven’t seen any yet. Just picked up 6 packs of the SafCider yeast which in my opinion is awesome stuff.

I add 1/4 tsp PM to each 6 gallon bucket, then cover with cheese cloth for 24-48 hours. I also stir the must once to twice a day. Then I add plenty of yeast nutrients and yeast energizer before I pitch my yeast. Never a problem. Good luck

Kegging is very simple and you never have to worry about bottle bombs. Nothing like a good Hard Cider off tap.

I wish Fermentis would hurry a little quicker on releasing their Cider yeasts it’s Cider season and no yeast from them at this time. I’ve made plenty of Hard Cider and my best was using Fermentis SafCider yeast.

My exact thoughts ^

Does the S-04 have any beer taste like Nottingham? Nottingham was good but to my taste not great.

Reason for this post is that my favorite Cider yeast is Fermentis Safecider and is currently unavailable and not sure when it will be back in stock. You can buy in a 500g block but that is way more than I’ll ever use. It ferments dry then I back sweeten with 3 cans FJAC and keg to a 5 gallon...

FAJC,,,3 1/2- 4 cans to 5 gallon batch if using wine or cider yeast. 2 1/2- 3 cans if using beer yeast. I keg all my cider and tastes close to or in my opinion, better than Angry Orchard.

I’ll be kegging all my ciders. I also add sorbate at kegging because I backsweeten with fjc.

Quick question, when your cider is done with primary and secondary fermentation (in my case, about a month) and ready to be aged for a couple months or more, do you add any potassium metabisulphite as a preservative? Being a wine maker I did 1/4 tsp for each 6 gallon batch.