A few days ago I started my first ever cider (or any type of fermentation) batches.
I've about 6L of pear and 6L of apple fermenting in two demijohns with airlocks (I added champagn yeast). Things are happening, froth and bubbling in the pear, nothing in the apple yet (started it two days after pear).
I bought some kind of acohol measuring thing, looks like a thermometer and is gradiented up to 100. But after taking a label off noticed it says "not for wine or beer only for alcoholic water mixtures". I figure it's not the right thing.
My question is, how do I know when the first stage fermentation is complete?
For that matter, how do I know when the 2nd stage is complete?
Probably shjould have sorted this before I started but I wantred to get stuck in
Also, the alcohol meter: does it work by floating somewhat and the depth gives you the reading? This would imply I need to decant out of the demijohn - not very practical!
Thanks for any answers!