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Great site I needed that weeks ago

Thanks for the reassurance, it was only in the primary for a month. But fermentation had well and truly panned out, so I added a little sugar to the secondary kick start a secondary ferment and hopefully push out any O2. Its been two days and no bubbling yet... Anything could happen so this...

Can too much headspace in the primary be an issue? Our primary is 35L but I think we only had around 20L of juice from our apple tree. I figured that once the primary ferment starts, it pushes the O2 out with CO2 and air contact would cease to be a problem.

I think in gently adding my cinnamon and clove solution, I definitely stirred up some lees. There is a slight nail polish remover taste - I put that down to strength but is that symptomatic of something else? At any rate, the nail polish remover taste was present in the cider that I bottled...

When bottling my cider (FG 1.000) I ran out of bottles and saw this as an opportunity to flavour the remaining third and try racking. It was v/clear and light yellow after being a month in the primary. I got no OG measurement (I was abroad) but it has serious kick. My wife added 1kg of sugar...

Awesome, I had it in my head that all I could use was lactose for backsweetening. I suppose there is splenda, any other suggestions? I'm going to do a test dishwasher pasturisation for comparison too. If I get any definitive results, I'll post. I was concerned heating bottles already full...

Hi All We've got an apple tree that produces more fruit than we know what to do with, so being cider lovers, we decided to get into brewing. Our first batch of cider was very dry so we've been adding sugar after opening which is a pain. We want a slightly sweet cider that is still alcoholic...