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I made a batch of cider with safale s-04 recently for the first time.... this happened to also be the first time i used a hydrometer and originally it said 1.070 after adding sugar... and than I went to secondary after 3 weeks and it was only at 1.024... i checked it again after another 2.5...

I'm about to start a batch of hard cider and I bought a 1 gallon glass jug of store-bought cider and i was wondering about a few things... Can I just take some of the cider out to dissolve some sugar in it and then pour it back in with the rest? or do i need to transfer the whole gallon...

I'm a beginner brewer and I think i may have made a big noob mistake.. I make cider and i used champagne yeast before but more recently i got some Safale S-04 yeast and used it for the first time.. I also used a hydrometer for the first time... I got a reading of 1.070 after pitching all my...

I'm a beginner brewer and I think i may have made a big noob mistake.. I make cider and i used champagne yeast before but more recently i got some Safale S-04 yeast and used it for the first time.. I also used a hydrometer for the first time... I got a reading of 1.070 after pitching all my...

I just started a new batch of cider and i'm about to pitch the yeast. i used a hydrometer for the first time.. It showed right on 1.070.. This means it should come out around 9 percent right? I'm using safale s-04 yeast. Will i be able to bottle carb after my secondary or should i add a little...

I'm about to start a 1 gallon batch of cider with some new yeast.. (safale s-04 dry ale yeast) This is my first time using this yeast and i have a few questions that i've had trouble finding straightforward answers to and my questions might be a little bit vague but it'd be great if some more...

I just bought some safale s-04 dry ale yeast and would like to do a small 1 gallon batch of cider.. I'm a noob and I'm used to using champagne yeast so I'm not sure how much sugar to use.. It's a 1 gallon batch using store bought cider with 1 can of blueberry concentrate. I want to ferment it to...

I've made 4 or 5 batches of cider and i'm getting better at it but i ran out of yeast.. I like cider at around 8 or 9%abv lightly sweetened.. .. so far i've been using red star champagne yeast so i end up sweetening before i bottle because of how dry it gets... but i was wondering if anyone has...

i'm a beginner and i've only made a few batches.. I started a 4 gallon cider 4 weeks ago. The recipe was pretty standard.. enough sugar added to make around 7%abv dry cider with champagne yeast and no secondary ferment.. straight to bottles. i followed the recipe well.. It didn't call for a...

I read a thread a little while ago about putting beer bottles that have finished carbing in a boiling pot of water to stop and kill the yeast in the bottles.. I'm having trouble finding that discussion again so i figured i'd ask.. Can this be done with champagne, sparkling wine, flip top...

I know many people use bleach to sanitize equipment and i guess i'm sortof a Brew-Noob so i'm just makin sure any bleach is fine.. I've got a bottle of clorox bleach at my house. Is that good?

I'm currently making a batch of cider... according to the recipe it should come out to around 7% ABV and i used champagne yeast.. i want to carbonate it and i have some used italian soda bottles from world market and was wondering if they would be good for carbing... heres a link...

I've made a few batches of cider but I'm still very much a beginner.. I've got the basics down and i've got my materials and done research but theres a few things that i've had trouble getting a specific answer for. I'm currently making a 4 gallon batch of cider with champagne yeast that should...

I just began my second batch of cider, of course my first one turned out like still wine and i wanted it to be like cider. I was about to order some carbonation tablets because they're cheap and convenient. Heres my plan. added a cup of sugar to my gallon of cider before the primary and used red...