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So i asked this on the EdWorts Applewein post but I assume the 551 pages of posts in the thread made my question ridiculous. So, I am on my 4th week of fermenting the Apfelwein. I am going to carb in the the bottle. Will there be any yeast in suspension in order for this to carb up...

What does SWMBO mean? :)

Howdy kids. I am from AZ. I have Celiac Disease and have been trying my hand at Cider b/c I KNOW what I am creating... For the most part. Figure I'd try cider first then move on too Gluten Free Beer. Thanks for the help in advance!!!

I've looked all over the boards and seem to get conflicting answers. 1. When you cold crash it makes the weak yeast die and the healthy yeast go dormant. So when you bottle later, you can still prime for bottle conditioning when the healthy yeast "wake up". 2. Cold crashing just kills all...

Ok, so I started fermenting my cider in 2, 1 gallon jugs. Last night I racked them both into a 3 gallon carboy. I let the primary ferment for a week. So now my carboy is Still going. I used an Ale yeats. What I had tasted at that point was quite tasty, a bit yeasty, but quite tasty. How long...