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Well, I think that was where my mistake was. I was not aware that racking would stop the fermentation. What I thought I was doing was racking so it would begin to clear while fermentation continued. :mad: Recipe was: 3 gallons cider 1 pound of dark brown sugar 1 packet of Red Star Champagne...

That is what is confusing me. OG was 1.062. When I transferred, it was 1.024 so it must not be done fermenting. I am not seeing any air lock activity (after 24 hours). My main purpose of the secondary was to help with clearing but perhaps I did it too early? Would the kick start of...

It is one of the square 3 gallon better bottles so I am not sure that will work. Not sure if it will make a difference on advice but the plan is to let it ferment dry, back sweeten with Xylosweet, prime with brown sugar, bottle, then pasteurize when carbonation level is reached.

I racked my 3 gallons of cider into a secondary in order to start clearing. I lost quite a bit of volume...especially since the primary was not topped off like it should be. :( I have probably 3 inches of head space in the 3 gallon better bottle. Should I top it off with another gallon of...

I am not gonna do any sweetening other than adding the primer for carbonation.

Just read the sticky on the stove top pasteurizing and I think I will let it ferment to about 1.010, rack to bottling bucket with 1/2 cup of brown sugar as primer, let carbonate, and pasteurize. Thoughts?

I ended up doing 3 gallons of cider to 2/3 pound of brown sugar. Pitched Red Star Champane yeast in it. Has been fermenting since Monday morning. OG was 1.062. My concern is bottle bombs. I plan on racking to a secondary around week 3 and allowing the fermenting to stop and the cider to...

My buddy made some cider and gave me the itch for it but have never done it before. Have a few questions that I was wondering if someone can answer. I would like to make carbonate it since I want to bottle it and make it with a fairly low alcohol content...sorta like hornsby as an example...

Probably a stupid question but.... I recently bought a turkey fryer. It is the type that has the ring that the aluminum pot fits perfectly in. My stainless steel pot is slightly smaller in diameter and fits but not a snug fit like the pot that came with the fryer. Can I use the stainless...

I bought a turkey fryer so I could do some of my brewing outdoors if I wanted. I have read that you need to boil water in the aluminum pot before using it for the first time. Is this a one time thing or does it have to be done periodically? How long should I boil the water?...15 minutes...

Mine has been in the primary for 3 weeks and I plan on giving it 1 more week in there before bottling.

That I am aware of. I was commenting on his point that he kept it in his bottling bucket. ;)

LOL...I just don't have a whole lot of buckets (1 bottling and 2 fermenting) so I may just transfer it back into the jugs. In other words, if I had a batch going in my 1 fermenting bucket and needed to rack a second batch to my bottling bucket, I would have no where to put the solution.

Ahhh....I see what ya mean.

So you are not saving the 3 gallons of mix for future use?

Once you have done that, you funnel it back into the 3 containers?

We are on well water with a softener. Do you suggest that I just pick up a couple of gallons of distilled water?

Use it for the bottles also?

Awesome. Thanks!

Reuse the gallon of solution?