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UPDATE: Room temperature is stable 67-68F. 3 of the 5 containers bubbles extremely slow, so I re-pitched with Red Star Campaign yeast....it took off for a few hours.....now slow with tiny, hard to see bubbles....even add 1 teaspoon of yeast nutrient on one container. Could there be something...

"rouse the yeast" I assume this means stir or otherwise shake up the sediments. Each container got a good shake in the moving from the cold basement to warm living room. 5/7 of the containers are showing more active bubbling. 2 are showing slow bubbling. If they dont improve bubbling in the...

Thanks guys......great answers.....no more sugar....more temperature

I have seven 5-gallon ciders fermenting started the middle of last October. I added just under 2 lbs granulated sugar per 5 gallon batch, and Nottingham yeast. BSG was 1.060. They are all mostly clear with hardly any bubbling action, but still some. Room temperature is about 50F. Yesterday...

Regarding Diver165's idea. Store bought apple juice? This has preservatives that ******* fermentation I thought. Might have to test this first hand.

This is a good idea ryane, I dont wait long enough. I make 40 gallons and consume it in a year. Ive heard this aging issue before, might try to save the last 10 gallons for next year and see if there is a difference. I am considering the caramelized idea. Sounds good. thanks

Bland, I think by comparison to the 13%ABV "jet fuel" I normally get. For the last two years I did add just a pinch of Tannins with the sugar and yeast. Never short on acid. The boil back concentrated idea sounds good... but dont we also concentrate the bad alcohols fusels, and methanols...

I get a little over 3 gallons of juice per one bushel of apples using a commercial press

I was reading one of the stickies here. CvilleKevin suggests Nottingham yeast also. He also thinks that beginning SG should not go above 1.065. Mine always are like 1.08. I tried no sugar last year....thought it was a bit bland. I have considered other kinds of sugars besides cane...

freeze purification legal or not.....you still get "bad for the brain" alcohols, fusels and methyls. right?

Thanks....might try the 71B yeast. Keeving sounds a bit complicated. Also, Im thinking of cutting the sugar back to about 2.5 lbs/5 gallons. Still welcoming ideas.

I want to modify my next cider (applewine) batch this fall for something softer and more pleasing to the general population's taste. Maybe even a little less dry if I can. I press about 40 gallons of cider every year mid October here in NE Ohio. I add 5 lbs granular sugar and one pack of Red...

I've been making apple cider...(or more correctly apple wine, since I add sugar) for the last few years. I'm looking for get togethers or conventions dedicated to hard cider making somewhere near Ohio, any time of the year. Anyone know of any?

When considering the cost per pound for corn (.99) to cane (.45) sugar, I dont see any advantage to use corn sugars when cane produces the same result for cheaper. Or does Corn sugar produce less Fusels? Comments?

"Headaches can be caused by fusel alcohol...ferment cooler to prevent fusels." The temperature is generally 60 during ferment. Is that still to warm? I cold can I go without stopping fermentation? Last year I added yeast nutrient for the first time. It was done in 3 weeks. The...

Ive been making cider or should I say more correctly apfelwein for 3 years now. I use 5 pounds ($2.25 from Aldi) cane sugar per 5 gallons fresh cider (40 gallons total.) Beginning SG is usually about 1.08 and ending 0.95. It packs to much alcohol around 12%. Too strong, head aches. I would...

Hey I just wanted to follow up on this conversation.....I moved what I thought was my stuck cider batch upstairs to 68F....and sampled the SG..... .995 If I did the math right, Initial SG of 1.090= 11.8, Ending SG of 0.995= (minus)-0.7. Then: 11.8- (-.7) = 12.5% ABV ITS DONE! The last 2...

ok....thanks guys....In the past it took 8 weeks to be done....but I will check the SG to be sure. Could be slow, and still normal.

This is my 3rd year making hard cider. One or two batches are slow bubbling or maybe stopped and stuck. I started October 25 2008. I never used Camden or sulfate tablets and had good luck until now. Here is what I did: 40 gallons of custom pressed cider direct from apples in 5 gallon...

did that yesterday....no start...repitch again?