huskyjerk
Member
Hello. New here and new to brewing. I brewed fifteen gallons of cider this fall, three five gallon batches. Pressed the apples added sugars and honey. I used a champagne yeast, a white wine yeast, and an ale yeast. The champagne and wine have went still and clear. They are very dry and potent. The ale batch is still fermenting after two months. Is that normal? Anyways the big question that I have is I want the ale batch to be somewhat sweet and still. I am planning on bottling it in wine bottles with corks. I do not want to use any additives. Any advice? I am very new to this and didnt know anything about checking the gravity and sugar. I did use one pound sugar / one gallon cider.