@David, do you recommend adding some additional yeast to kick back carb process off? I have been in secondary fermentation for ~2 months at about 58 degrees so haven't seen any activity in very long time. Once I bottle they will be stored at around 6-62 degrees.
making my second year of cider from gravensteins in the backyard. I'm about to back carbonate and I have heard honey can be used instead of brown sugar with great success to get nice fizzy end product. Anyone know the ratio of honey to add per gallon without getting bombs?
Thanks for input!
I have an S-shaped bubbler, not a 3 piece. I did film the bubble to the lines with vodka to create the lock.
The gravity was 1.049 and I added some honey to bring that up a bit.
I did NOT air-ate the juice however nor did rehydrate the initial yeast, but I went ahead and...
Hello,
First time attempt to make cider and while I feel I follow the steps to a tee, I am seeing no signs of fermentation (well ok, 1 bubble on top of the juice) after 4 days. I end up with a little less juice than I had planned after letting the sediment settle out and moving just the clear...