Recent content by ryan pilon

What non fermentable sugar do you recommend and how much new yeast do you think I need to add , just enough to eat the priming sugar or the amount I used for the the five gallon batch at the start

I just finished fermenting my First batch of apple cider to dry and racked it into a carboy in order to age before I back carbonated , I foolishly added some metabisulphite out of habit when I bulk age my wine not realizing it would kill the yeast I would need later. When I’m ready to back...