Recent content by jkbrewski

Is yeast necessary to clear my cider. I was thinking about racking into a carboy with a campden tablet to stop fermentation because I wanted a more sweet cider, but I also want it to be clear.

I just made a 6.5 gallon of hard apple cider, but I only used one packet of dry champagne yeast and it says that it has to enough to make up to 5gallons. Will I still be ok to use just that one packet in my 6.5 gallon batch?

So I assume you are adding water in the primary frementer to bring it up to 5 gallons?

I just finished fermenting a hard cider and want to kill the yeast to backsweeten, but will killing the yeast prevent my brew from clearing?

I put my pectin enzyme and my yeast in my brew roughly two minutes apart. The label said to put enzyme in 1 hour before fermentation so I thought I was ok since it was fermenting within an hour or so. However my cider has still not cleared yet, it's been a couple of days, just wondering if I did...

sounds good to me

Sounds good to me!

Ok so lets say it was 135 oz (3827grams) of juice, 220grams of maple syrup, and 255grams of dark brown sugar..

So I was brewing my hard cider. When I was done creating the must I notice that my hydrometer was broke so I couldn't take and Original Specific Gravity reading. Could anyone give me a rough estimate of what it would have been. I combined 2 gallons of 100% Pure Apple Juice (No Preservatives)...

I am brewing a hard cider. I want to backsweeten when it hits my desired %ABV. How do I backsweeten it without having the yeast breakdown the sugar. I want a sweet carbonated hard cider.

What is the best way to stop fermentation? I want to have to backsweeten and worry about the sugar breaking down in the bottle.

What would you say for 2 gallons of juice, 3/4 cup of maple syrup, 1 cup of brown sugar?

I take it that it would be ok to taste that sample I take from my carboy correct?

What would suggest to do in order to sweeten it while carbonating it as well? (Bottling it not kegging)

Wouldnt removing the airlock put the batch at risk for bacteria? Just want to be safe!