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If you had added champagne yeast before bottling, you would have bottle bombs.

I've used both Indian Summer and Mussleman's with good results, they are both $3-4/gallon.

I don't know about the extra spices, but JAO will finish sweet. It's probably done and reached the alcohol tolerance of the yeast. I wouldn't have added the extra honey, but the only thing left to do now is wait. The couple batches of JAO that I've made were drinkable after 4 months, but the...

I made some Hard Cider last fall and ran it up to the alcohol tolerance of the yeast so it would finish sweet, about 1.030, and aged it with a stick of medium toast french oak for 3 weeks. After some experimentation last month, about 1oz Jameson per pint turned out great. 1.5oz per pint was too...

Another bump. I just started a gallon of maple mead. The SG of fresh sap is 1.014, and all the sap that came out of the trees yesterday came to 3 1/2 gallons. I boiled it down to just less than a gallon, added some maple syrup and honey until the starting gravity was 1.094, added a little lemon...

GinKing is right, you need to cold crash, then rack onto sorbate and sulfite.

I'd start by warming it up to around 75F/24C for a day or two and see if that gets it going again.

That works out to a SG of 1.097 to start, and 1.024 now for about 10% alcohol and it's sweet, but that might help mask the alcohol taste. Do you know what the ABV tolerance is of the yeast you used and what is the temperature? The higher the alcohol content the longer it's going to need to age...

This cider is already over 16%, and has the sugar potential left to go all the way to it's 18% limit. I'd call that pretty hefty, and standard procedure for oak chips in wine is to boil or steam them first for 10 minutes anyway so I'm not too worried about nasties. I like the idea of soaking the...

I've got 3 gallons of cider that's been going for a little over 2 weeks now. It started as an experiment to see how far I could push the alcohol level. I started with 2 lbs brown sugar and 3 lbs of cane, and added 1 lb of cane a day for the first three days for 8 lbs total. Yeast is K1V-1116...