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Thanks for correcting me about the tablets. I knew they were often used, just couldnt recall what specifically for. If I remember correctly, there was something you could use to dose cider with before kegging to inhibit/knock out the yeast?

When you get ready to rack to secondary, you'll probably want to cold crash it to get most of the yeast to drop out to avoid risk of adverse flavors. I'd think the closer to 33* you can get it when you cold crash, and while in secondary, the more likely it is for the yeast to survive being in...

Again, that's not what they're asking. They're asking if the yeast will still be alive when they're going to bottle it.

It may not be stalled, being a pear cider ("perry"), not apple cider. Plus pitching the right amount of yeast might allow you to skate by without using nutrient. If you've already racked it off primary, you've taken it off the large majority of the yeast. And if you're using the brewer's friend...

They're not asking how to carb, they're asking if after secondary for an unknown amount of time will the yeast still be viable enough to bottle carb. As far as that, I dont know.

Even for a 5gal batch, that just seems like waaaaaaaaaaaaaaaaaaaaaaaaaaaaay too much sugar for you to just let carb in the bottle and hope the yeast dies off. You're absolutely begging for bombs if you do that. To put it simply, carbing in bottles is going to rely on your intuition for when is...

Cold crash it, rack off the yeast cake, then drink what you have left. Oh, and make a note to never use that orchard again for raw cider. If you can juice your own apples, then the orchard is still a decent source if they sell apples or the pick-your-own boxes. The potassium sorbate being...

Dont forget, that's CA vs CT. Aside from region differences, it could also be the apple types and time of season.

There is no "scientific" answer to it to be honest. Not unless you approached it on a commercial point of view. When the cider hits dry (.995? maybe lower?), then it wont carb any further, but then it has absolutely no taste associated with sugars and sweetness. Outside of a massive amount of...

Sterilizing via heat. Campden tablets are pointless if you're attempting to carb in the bottle as if you use it when you bottle, the yeast will die before you get any carb. If you try adding them after, you blow all the carb you got in the process. Read up on the stickied thread about stove-top...

If you have a Krogers near you, see if they carry the Santa Cruz brand. It's called "organic apple juice" but it's them being fancy, this stuff is basically unfiltered cider (comes with a "shake before opening" label :p ). It's what my next batch is using.

If you're going to bottle carb, fill a plastic soda bottle (PET plastic) first, then the glass bottles. Once the soda bottle's firm to the touch (some say the same firmness as when you buy it, absolutely no give, others like having some give to it), that's the point you need to pasteurize the...

Only whatever remained in suspension after 3 days of cold crashing. edit: Sorry, been a long day of gift shopping. I'll... add more and/or give a more intelligent reply after I get some sleep.

Just like it makes sense that's what's happening as the fermenting first starts out. Yeast eating away at the sugar, but not enough CO2 production to create enough pressure to change water levels in the airlock.

Used FAJC as a base, added at most a 1/4 cup of sugar and about a tablespoon of honey to it along with 2 small crushed apples worth of juice. Since I dont have a hydro, and likely wont get one until christmas, I simply cold-crashed it on day 7 (last Thursday, started fermentation Thanksgiving...

Topic's over 3 years old. Someone bumped to see if the OP was still around to give any info on the cider's turnout, then the rest posting assumed it was a recent thread :p

No to both. All 10 bottles are in the fridge at cold-crash temps. Everything was done immediately after pulling the carboy out of the fridge, racking, backsweetening, bottling, capping, then immediately back into the fridge. Having dug around at my parents house, their canning pot is too short...

Just bottled my first batch using nottingham last night, unsweetened, it was extremely dry (in taste, not necessarily FG), almost like champagne, with little in the way of apple flavor. Backsweetened it with a can of FAJC, with just enough hot water added so that it was less slushy and more like...

UPDATE! Cider was just bottled! Still had a haze, but whether or not it clears with age, I dont care. Since I could only find a 3qt glass jug of apple juice (no, apple cider (Santa Cruze 'organic' apple juice, 96oz jug)), which was emptied into three 1qt containers, I had to fill bottles in 2...

Mason jars might leave too much surface area exposed to the air within the jar to preserve the cider for long. See if any of your friends are regular drinkers as well, if they drink crown tops (pop top/not screw top) brands, have them save the bottles for you. Promise them a bottle or two from...