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  1. I

    bottling gravity

    I was reading Proulx Sweet and Hard Cider, he suggested priming cider to a reading of 1.01 for champagne style cider. I have two 5 gallon batches of cider brewed with champagne yeast which have slowed considerably (they both started at 1.1) and are just hanging out at 1.01. I was wondering if I...
  2. I

    Framboisement

    I have been reading a copy of Sweet and Hard Cider by Annie Proulx and Lew Nichols and their is a quote in the book about second racking your hard cider during fermentation. It reads "Avoid racking the cider when the density of the must is between 1.025 and 1.035, for there is a risk then of...
  3. I

    Carbonated Bottling

    This year I went all out with cider making, rented a press to go straight to the source and came out with a ton of great tasting unpasterized cider. It has been fermenting on a champagne yeast since early november and I have reracked everything atleast twice. Now just about everything is ready...
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