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Well, My cider has been sittng in its secondary since Oct and I now plan on bottling it this weekend. After a second look I have tiny / small amount of film on the top. Is my batch shot? or can I just resyphon/rack and just make sure that my syphon is below the film? If it was mold...

Well, my cider is in its secondary and has been in there since Oct. 19th. There is still alot of sediment at the bottom, so I think that I am going to try to siphon it again into another carboy before I try to bottle it. Like a knucklehead I put the pump to close to the sediment when it was in...

Well any advice when it comes to the secondary stage? My cider has been in it's primary pail for 18 days and when I took the top off it had a very strong champagne (yeast smell) and sulfur smell. I siphoned it and I may have picked up too much stuff on the bottom because it is still cloudy...

Well it has been 48 hrs and still no bubbling..I think something may start soon because the piece inside airlock appears to be getting pushed up and If I push down very lightly on the cover it forces gas out of the airlock. I do not want to open the cover because I do not want to ruin my batch...

Woops..:drunk:

No, I did not put water in the airlock. I mixed the yeast with water in a pot and then dumped it in with the juice.

I used a champagne yeast and it has been 24 hours. I also used a yeast nutrient. I am using a Buon Visto 3 piece airlock. Could I have messed up the yeast?? I mixed it with 1/4 cup warm water.

That everthing as going as planned? I pitched the yeast last night but I have one of those white 6 gallon True Brew pails and can't see what's going on inside. My airlock is one of those round ones with the cap. Will I see moisture build up inside the airlock??

Thanks for all of your help. two more quick questions: 1. Could I add cinnamon sticks to my secondary 2. I would like to do a batch with berries, what would that proceedure be? Cheers

Is it alright if I put 5 gallons of unpasturized juice in a 6 - 61/2 gallon vessel? Should I be filling the pail all the way up?? I will add the yeast in 24 hours. I have the top in the pail without the airlock in. Do I need the airlock in yet. I thought I needed it after I add the yeast...

Thank you guys. I got the recipe from a home brew shop. I am just looking to make a simple cider. I have the champagne yeast, but I am not looking to make a dry cider. I want a sweet cider. What ale yeast do you recommend? Thank you

Hey Guys, I'm new here and new to making cider. I want to double check and make sure my steps are right and that I have the correct ingredients: 5lbs white sugar 2 1/2 oz. Acid Blend 5 Camden Tablets (Crushed) 5 tsp. Yeast Nutrient 2 1/2 Tsp. Pectic Enzyme 1 tsp. Grape Tannin 1 Pack...