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Pectins I think...taken from a mead site: "DO NOT BOIL. It could set the pectin in the fruit, making for a hazy mead that will take an extremely long time to clear."

Why is it that you avoid ascorbic acid? It's sometimes an additive to wine making, so I figured it wouldn't be all that bad in cider making. The batch I am brewing right now is about 50% unpasteurized and 50% from frozen concentrate (containing ascorbic acid). It tastes good so far but...

Ok, by that logic then, I should target 1.017. I'll wait until Tuesday night. Thanks for the links!

One week! Checked the sg and it's at 1.028 now, so that's about 6% alcohol. It tastes delicious! Very sweet, and tons of honey and apple flavor. A little yeasty, but I suppose that will settle out over time. Hopefully if I don't screw up the racking or the bottling I'll have an excellent...

Since no one else is replying...I don't think it would harm it much. I think what turns it to vinegar is bacteria, and I think the primary culprit for that would be unsanitized equipment, ie FilJos' flooded airlock or an unclean wine theif. Camden tablets kill most of the yeasts and bacteria...

Did you clean out and sanitize the airlock when this happened?

Well I'm on the 72nd hour of my primary fermentation, and it's finally just starting to slow down a bit. There's a thick rim of orangy paste around the neck of the carboy, but otherwise it looks good and smells ok too. This process is going to get boring soon so I better start planning my next...

Should not have filled it to the neck of the carboy...it bubbled up into the airlock and spilled out on the carboy. I cleaned and sanitized it, and took another hygrometer reading to lower the fluid level (1.0064). I'm a little worried that all this air exposure will cause mold or bacteria...

Probably standard 5-7 days then change, but I don't have alot of experience so I'll just wait until the bubbling slows and see. It's going very, very strongly now. I'd prefer a sweet cider, but I hadn't planned on stopping the fermentation early and I don't have any campden tablets. From...

Just finished mixing my first batch of cider...first time brewing anything! After reading through everyone's posts and gathering several recipes, I settled on something similar to this : 12 liters of unpasteurized apple cider 7.5 liters of apple juice (from frozen concentrate: apple juice...