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This is probably common with cider, and I just don't know any better.. But I still have a very active fermentation going on after 14 days in primary. My beers all ferment out by day 7-9 so this added time seems a bit strange to me.

Hey, I just added sugar to my first batch for a slight increase in added fermentables, even then it was only 3 tbsp in a 3 gallon batch.. Heck, most of the suggestions on here call for far more sugar than that.

I have heard good things about this book, but haven't purchased it yet. http://www.amazon.com/dp/0881508195/?tag=skimlinks_replacement-20

I was planning on leaving it till June at the very least, possibly till July or August.

bump?

Does a cider need to me moved off the yeast after primary fermentation ends to avoid yeasty off flavors, or does it function differently from beer? I wasn't planning to move the cider to a secondary fermenter mostly cause i don't want to run out and buy another carboy yet.

There were no preservatives listed on the label, so I am hoping there aren't any. Then again, it is shelf stable so that might mean preservatives.. I am currently fermenting it next to a German Weizen so the temperature in the room is closer to 63 F. Although, ciders don't require a dark room...

Yesterday on a whim i started a batch of cider.. http://wisconsinbeergeek.blogspot.com/2012/03/cider-making.html 1 - packet of Danstar Nottingham Ale Dry Yeast (they recommended it at my local home brew store) 1 - tube of Wyeast Vitner's Choice Nutrient Blend 2.5 - gallons of local apple...

Hi all, I live just south of Milwaukee and currently have my first beer fermenting. I am a new brewer, aspiring beer blogger, and I'm contemplating starting a mead in the near future.