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I'm heading to Philly at the end of the month for a job interview at UPenn. I know this is a huge beer city, which I'm sure looking forward to. Are there also any decent local ciders I should try to get my hands on? What about cider brewers in the area? Is there a decent source for fresh...

Read it again in 3 days. At the end these things can really slow down.

probably doesn't matter. you could just wait to create this mix until thursday or Friday or saturday.

If you do as above you will have loads of yeast. Pitch half into the 5gallons and divide the rest evenly.

And yes, once it's constant for at least 3 days (I wait a week or more) you're good to bottle.

Adding more nutrient will likely work. That being said the slow drop isn't bad, as long as it keeps going its not unusual. This is why everyone tells you not to just rely on bubbling. SG is the best bet to make sure it still drops, even if it's slow.

Upstate, would you consider the picture to be "starting to turn white" already? +1 on the blowoff tube...hopefully you read this soon or you might not have to worry about racking off the raspberries.

I used to drink loaded soda in high school. There was one flavour called mamba fruit or something like that. It tasted exactly like root beer. It was vodka based, and the reason I can't touch that stuff anymore (vodka that is). It was WAYY too sweet so was pretty gross in hindsight. One on its...

Superfood is bollocks. Your body does get used to it. If you eat a handful of prunes or switch to any high fibre diet you're likely to get a bit of the trots. Eventually it all normalizes and you'll s*it like clockwork...also you will become less fat.

You can just put the whole pack in.

You might just barely have it fermented out by then depending on temperatures. It's pretty unlikely though. Cider isn't quite like beer in that it needs a bit of aging time to come into its own. Also, it tends to lack more nutrients so the ferments can be slower. I wouldn't count on this being...

Agree with JeepDiver. 1) Buy cider that doesn't have preservatives and put in a sanitized carboy, take a gravity measurement 2) Add yeast (Nottingham or S-04 are good to start) and some nutrient helps, slap on an airlock, leave around room temp or a bit below 3) Ferment for a few months until...

You could give it a light sanding, might make you feel a bit better. Treat with a food safe product. I getthis orange oil stuff From lee valley with a guy riding a trike on the tin. Tastes orangey but keeps my cutting board nice. In a few gallons of code you wouldnt notice any taste.I would: 1)...

It'll be a huge treat when you get back. I bottled one about a year ago that tasted like nothing at the time. It's beautiful now. In a way it's a blessing, most of us can't wait until it ages optimally.

You should probably invest in a hydrometer, they're only $10. Without one, if you're going for dry there's no sure way to tell when it gets there. You can almost guarantee that for some time after the bubbling stops there's still some fermentation going on, especially if you get a really slow...

That thread is called "bottling After 2 days of fermentation". I don't know how to paste links on the iPhone app.

The yeast will still be able to carb. I'm not sure of how much sugar exactly is in the concentrate, so I can't comment on that. You could just add it, bottle and test (or fill a plastic bottle and monitor the firmness). Whe it gets to the right carb level pasteurize. There is a thread in the...

It will be fine, don't worry.

It helps to add some yeast nutrient if you have some. Just be patient for a few more days and make sure the airlock is well sealed.

Until gravity is consistent for 3 consecutive days. Then you know it's done. Some of the best cider I had bulk aged in secondary for 3 months in my den (just room temp) with an air lock. Not by design but by laziness. Really, don't sstress. As long as you with clean it will be fine