Recent content by Poorspartin117

That's a good idea about using finished cider, ill start doing that for sure. I typically start in a 4L then rack to a 1-gallon but its the lees that fall out in secondary that are driving me nuts. so, I'm planning on adding extra sugar to primary, rack every 3-4 weeks, topping off with finished...

bottle it with lees? cause the last gallon i made, i bottled with a small amount of lees and it caused each bottle to smell and taste really bad, i could see a dark brown sediment in the bottom that would mix around every time i moved the bottle.

I have had a few successful 1-gal batches of cider, but to get the cider crystal clear, I have to rack to secondary and then tertiary to get rid of all the lees. but each time I rack I lose like an inch of cider and top it off with bottled water so by the time its ready to bottle, its watered...

I have campden tablets in a couple 1 gallon batches, the particles did not dissolve all the way and i am wondering how i go about filtering it out. will cheese cloth work? or should i use a coffee filter?

thanks yea im going to leave it in secondary for another week and then rack it.

I have 2 1-gal glass jugs fermenting. 1 has been going for about 6-weeks and has already been racked to secondary, i was planning on racking it to tertiary in a 3rd bottle, I am wonder if i need to leave the airlock on through the 3rd fermentation or if i should use a Camden tablet and then cork it?

Yea i figured on this first batch i wouldn't mess with back sweetening. maybe on my next batch, appreciate the input though.

I just started my first gallon batch of hard cider. I used store cider, pasteurized, no preservatives. I added 1lb of sugar, pectic enzyme, and acid blend. I used red star champagne yeast, and threw it all in a bottle with a 3-piece airlock. It has gone for 18 days in fermentation, and i just...