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ok...I brought it upstairs, gave it a big shake, set it in front of a heat register and turned the heat up to 68. Ill see what happens....should see some bubbling by tomorrow morning I hope

Just a quick follow up .....I transfered batch 11 (6.4 alcohol, sweet) back to a primary fermenter yesterday and added Red Star Champaign yeast. It is in my basement at 60 degrees F with a heat lamp about 18 inches, over night.....the yeast appears to be dead on the bottom......no bubbling...

Yes....I was saying 9, 10, 11 didnt finish fermenting, hence the low alcohol and high sweetness. What I did is wait for the bubbling to stop by noting the cap settle on the air lock. At such time, I consider the fermentation complete, take an ending SG then rack to the corny kegs and...

Thanks zoebisch, but you used two terms I dont understand: "rousing the yeast" and "repitch" I think you are simply saying to transfer back to a primary fermenter vessel and add yeast in a warm environment. I will post my results from this years batches (7-12) that shows beginning and ending...

This is my second year making hard cider. I make six, 5 gallon batches. Turns out great! I normally take 5 gallons of sweet cider in the fall, add 5 lbs of granulated sugar and the right yeast (so far I like red star champaign yeast) This year 3/6 fermented to dry at about 12% Alcohol. The...