Just started a batch of cider and 4 days late almost no activity. Turns out my cider had potassium sorbate and was UV pasteurized.
Is it junk? Will it eventually kick off?
Any help appreciated.
I actually have 2 hydrometers, but I like the idea of checking for bubbles to know it's likely a good time to draw some off to check. In other words I'm as lazy as they come and I want to be sure when I test it's time to go
But nothing wrong with just bottling w/o extra sugar if I'm ok with it dry, correct?
Also can I use rate of bubbling in the airlock as a rough gage to bottoming out? As I said I was bottling when it was about less than once a minute. Would at least two minutes between bubbling mean anything?
So the safest method is keep checking until my batch SG bottoms out.Then I know nothings happening in the bottles but my batch will be dry no fizz at all.
So again anything under 1.010 is safe to bottle w/o fear of exploding? or is that even a bit high?
Is it ok to take off the air lock to do a check? I thought that would let air in and interupt the process
I take hydrometer readings before and after. Here are my readings.
Batch #1 1.050 1.000
Batch #2 1.052 .995
Batch #3 1.056 1.004
Are these readings such I should not have bottles exploding? I don't know what carbonating in the bottle means. Theres just a small pop when I uncap a bottle.
So far I have bought store cider dumped it in my carboy and added yeast.
When the airlock bubbles less than once a minute (about 18-20 days) I rack it right into bottles. Then start drinking it immediately. No "ageing".
So far I've been happy with the taste and I get about 7.5-8.5% alcohol...
Hello All,
I've made 3 batches of cider using walmart type cider. I always shake this cider to mix in the sediment before adding to my carboy. I assume it contains "flavour" or something else worth retaining. Is this wrong?
Just wondering if I should skip this and have less sediment to deal...