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No. It's a glass carboy. I checked several times to make sure it wasn't leaking. I'm without a hydrometer, so the only thing I can go on is what it looks like and how the airlock is acting. It was just a very sudden change to go from vigorous airlock activity and a thick foamy krausen to no...

So I stared a batch of pale ale a week ago. Within 12 hours of pitching the yeast, it was going crazy. The airlock was bubbling pretty fast. 24 hours later though, it stopped. I gave the carboy a gentle stir (or shake since the airlock was still on), and it started up again, but its been a...

So I'm moving temporarily in between apartment leases. I timed it poorly, and I'll be bottling a couple days before I move out. I have five gallons that I'll either have to store at my girlfriends house (about 80 degrees) or take it with me where it'll be in 72 degree conditions, but have to...

I bottled my cider at the end of April, and let it sit 3 months. It tasted great until lately. about the last few weeks it has had an off, metallic taste. Is it spoiling? I thought they can last over a year.

but doesn't checking the gravity each time expose the batch to the outside air?

This is my second time brewing cider. I know that fermentation should take about two weeks, which it did the first time I brewed cider. But, this new batch has been fermenting for just over 3 weeks. It's a glass carboy, so I can see the CO2 bubbles forming at the surface, and the airlock...

Hey. This is my first time brewing cider. I fermented it for three weeks, then moved it to a secondary about 5 days ago. I took a sample to measure the brix (I have a refractometer). It's at about 7.2% ABV. I tasted the sample since it would go to waste anyway, and it was very bitter and dry. I...

My 5 gallon batch of cider showed signs of fermenting about 3 weeks ago, but is still showing signs. There's bubbling in the airlock about every 30 seconds or so. This is my first ever batch. Shouldn't fermentation only take about 2 weeks? I'm moving in a week and wanted to bottle soon. Do you...

By no headspace, do you mean that I keep the carboy almost completely full?

I know that cider should ferment between 65 and 75 degrees F, preferably as close to 65 as possible. But what is so special about 65 degrees over say 70 degrees?

Hey. I recently purchased a refractometer with automatic temperature compensation after my someone knocked over and broke my hydrometer. I didn't want to have to buy another hydrometer on top of this, but I've heard that refractometers are not accurate for FG readings. Do I need a finishing...

A finishing hydrometer? I'm sorry I'm still a newbie. Doesn't the refractometer accomplish the same task as a hydrometer (tell you the SG)?

So it's definitely that the yeast died, and not a leak? I pitched the yeast last Friday. Then what is the brown/tan sediment at the bottom?

My friend and I just began our first attempt at making hard cider. However, it's been 3 days and I haven't seen any bubbling in the airlock. There is some sort of sediment, a sort of tan color, visible at the bottom of the glass carboy. I pretty much followed the instructions from this...