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Yesterday I found an old bottle of cider from one of my first batches 3 years ago. When I was a real newbee ;) It was supposed to be a sparkling-champagne-style, but it was a plastic-cork which probably had leaked co2 so it was completely still. Also - I didn’t do any secondary back then, and...

I tasted it about 2-3 weeks after pitch … tasted just like apple juice; and the SG hadn’t moved a single point !

So - I have run into an issue, and not really sure if I have to ditch about 10 gallons of cider 😳😳 In 3 buckets each with about 3-4 gallons I am now seing a weird gelatinous layer on the surface … looks like a scoby similar to when making kombucha. It is milky in color - very thin but firm...

So - I’ve done cider for 2-3 years, both Wild and commercial yeast; never really had many major issues — also thx to this site :) This year something weird and unfortunate happened — and I don’t really know what to do: My late varieties were a little slow to fully ripen this year, and I also...

Awesome Thx 🤣 …for how Long though? 1-2 years?

Was thinking maybe I should make a little campden-solution… and add to each bottle with a syringe. I used swing-to bottles so fairly easy. Of course the dose won’t be very precise; so perhaps it is overdoing it a bit…

Fermentation is definitely done … so I am mostly worried about oxidation. But I don’t know how big a problem it is or what it will do to my brew? Also since the ABV is so high I believe vinegar is not a concern?

I didn’t weigh the apples before the pressing but I usually get around 50% juice by weight (metric here so around 5 liters per 10 kilograms)

I made a fortied apple wine - around 15% ABV and a FG of 1,030. I had it in a small oak barrel for 3 months and just finished bottling it all. Looked awesome - crystal clear. BUT - I didn’t add any campden !?? Is this really a must? Should I empty all bottles and start again with added...

Cant g’et FACJ here unfortunately 🤷‍♂️

🤣💪

I have tried freeze-concentration before for making ice cider - and it is pretty simple. Only thing I haven’t been able to figure out — the freeze concentration increase the sugars … but does it not also increase the acids? Since my apples are quite acidic already I am a little nervous that I...

So - just finished pressing my apples for a total of about 15 gallons of juice. This will be the base of my cider-production this season … might have a few late-season apples later on… BUT the thing is … the gravity is quite low this year, only 1,044 ! Usually about 10 points higher. Now I...

So - it’s been a while 🤣 But interested in hearing the results. Did the bentonite settle? Did it clear? Did you add other finings? … obvious I stumbled on this thread b/c I have the exact same issue !

I have Bentonite, kieselsol and gelatin. And pectinase obviously. Yes - I am aware of the whole negative-position thing when using fining agents - and this is my cause of frustration. Because if you add the wrong one - doesn’t this just double the problem? Say I have a cloudy brew - but don’t...

Can’t get super-kleer where I’m at. Or sparkaloid 🤷‍♂️

Which clarifier ? Always the same? And why that particular one?

I usually degas when transferring from primary to secondary. But only then. Trying to avoid oxidation; so rarely touch it at all in secondary - except for retacking once or twice…

So you actively degas during secondary? Stirring the batch ?

Thx for all your replies — based on your answers it seems that no one really uses fining agents? I am not trying to short cut and know that time and patience is key … most of the time. I am just trying to figure out why - once in a while - I have a batch that simply will not clear even after...