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Have about half of my last batch still aging in wine bottles and another 5 gallons in the primary. 9564+5=9569

I have had a 5 gallon batch in the fermenter for 6 days and it has reached the 1.00sg. Should it be racked to a secondary with potassium sorbate or just left to finish? It is still bubbling like crazy and still kind of dark. Also is it alright to drink right away or how long should I wait for...

wow all i can say is this stuff is awesome. I racked off into my secondary so I could use my fermenter. I pour off a small glass and after finding it a little tart for my taste I put one splenda mini tablet in it and that was all I needed. The taste was awesome and I can't wait until I have it...

I used red star wine yeast and it fermented for about a week and a half. I started the batch a month ago now.

I have had a batch that I started on 9/21. I still has not seemed to have started clearing at all. It is still about the same as the middle carboy on Eds first post. Is this normal?

If I want to sweeten my batch when bottling what is the best thing to use. I have read where slenda is being used to sweeten, but I don't believe it said how much should be used per gallon. Is the best thing to use?

thank you for all the post. I have learned alot.

thank you very much for the suggestion. I do have about 50 Grolsch bottles right now, but I wanted to save them for a batch of hard lemonade.

I was going to order some wine bottles to bottle my first batch. Is it better to have a blue bottle or amber, or is a clear bottle ok?

8524 + 8 = 8532 I have 8gallons clearing now.

thank you very much for the responses. I think I understand it now. I am just getting a little inpatient to try for my first batch. My woodchuch is great, but I am ready to try something fresh that I have made.

I am working on my first batch now. I have 5 gallons in an ale pail and it bubbled like crazy for the first week then stopped completely. I opened it and aerated it and decied to check the hydrometer. I am a bit confused on reading it though. Started SG was 1.055 and now it is 1.000. On the...

my apples were free so it was alot cheaper.

I run my apples through a juicer then pour the juice into a jelly strainer. This got rid of most of the sediment and the batch I have now has been bubbling strong for 3 weeks with only a little yeast nutrient added.

This is what I have been using and so far working fine. Haven't gotten to taste it yet though. Still substituting Woodchuck in its place at present time.

I thought the same things about the cans of condensed milk myself when I first started making caramel pies. Take the labels of the cans and put the cans in enough water to cover the cans. You can put a little vegetable oil in the water this will actually keep the cans from popping. It works I...

Thank you for the reply. This is my first batch and yes it is hard to wait. I was just worried with the airlock dropping to bubbling only once every 30 seconds. I guess I will pass the time with some Woodchuck.

Why not use condensed milk. If you boil the condensed milk in the unopened cans for three hours turning over every half hour you can make your own caramel. Shouldn't this be a good caramel syrup for the cider? I have been trying to think of a way to make a caramel apple cider also. I make a...

I am a newbie and have my first 5 gallon batch of cider going in the primary. In the 6 gallon fermenter is 5 gallons of 100% Members Mark juice from Sams as I have seen in many postings here. I put 2 lbs of brown sugar and 1 packet of Red Star Wine yeast and nutrient. It has been in the primary...