Hey guys,
Thanks for the tip. That was a miswording with the yeast stoping fermentation - I meant using HEAT to stop the fermentation. Sorry! I have made wine quite a few times in the past, but not cider andnever in such large quantities and never in a plastic bucket. The reason why I am starting such a big amount is because I have access to LOTS of free apples... A few more questions though...
- During my primary fermentation, I have never used an airlock, only a pan with a lid on it, I always use the airlocks during secondary fermentation. Are you guys recommending that I use an air-lock for the primary fermentation as well?
- Thanks for the idea on the homemade airlock, I will try it. And, roadymi, do you not use an air-lock?
Thanks again for the help guys...
Ryan