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Should I add another half packet of yeast or something?

So I went and got a bunch of those Goya strawberry juice cans and filled it so there’s an inch of headspace only. I did that yesterday. There’s no action from the yeast yet. Not a single bubble. But, there is a layer of stuff on the bottom...and this after I racked and got rid of it supposedly...

And that’s the last step, right. Not yet time for that.

Maybe I’ll buy some of that Goya strawberry juice and throw that in there it’ll sweeten it up too

I put it back in the carboy it was in because the top is wider and I could fit glasses and stuff in it. When I get home from work I will put in some heavy stuff. Thanks!!!! Happy turkey day!

The SG was 0.988 just now also. Jesus it’s gonna be dry as heck

Damn. The plastic carboy has head space also. Don’t know what to do

So I have this carboy to transfer it into. It’s 5 gallons, whereas the one it’s in now is 6.5. Should be snugger. Problem is I don’t have an airlock big enough for that opening. Since it’s done fermenting, can I just top it off or put a towel or something over it?

This is how much airspace is in there now: should rack it now and rack it again when it clears?

So it's 4-5 days after fermentation started to go crazy. It has now gone to one bubble every 45 seconds in the airlock. The directions say to rack into another carboy and leave it for a month or so till it has stopped completely and THEN rerack again until it completely clear. Do I really...

When I woke up this morning it was bubbling away in airlock so I'm happy as can be. It's still going strong and I see stuff churning in the liquid. It's all good....I hope.

So I just woke up to go to work. Went to check on it. I left cheesecloth on top of the open mouth of the carboy so it doesn’t explode just in case. It’s not going nuts fermenting like I thought it would be. I just added the lid with the airlock. Right now, it pushes a bubble out every 40 seconds...

I added the campden tablets which are K-meta in the very beginning because that’s what the recipe said. To kill off any bacteria already in there. Was that wrong of me to do? Then I waited a day and added the yeast and sugar after I strained it. Do the campden tabs stay in the liquid or do they...

So I just strained it, added water, yeast, and yeast nutrient. I also took a SG reading and it was 1.062. Now I feel like I didn't make it right. When I strained it I got about a gallon or so of strawberry juice and I added about 4 gallons of water to make it 5 gallons. I really hope it...

and the sorbate I put it after I feel that it has stopped fermenting, reracked, and backsweetened to a specific gravity of something, no?

forgive for asking a dumb question, but what is the potassium sorbate for? I don’t have any. Can it wait a day or two till it gets sent from amazon? Also, how much potassium sorbate?

So I used that recipe. It instructs to squash the berries, empty into fermentation vessel, add sulfate, tannin, pectilase, and acid blend then leave it for 24 hours before adding yeast and fermenting. This is what it looks like. It’s a bit pale and I’m wondering if it will pick up that beautiful...

Enjoyed is subjective. Perhaps that’s the only way they knew how to make it and we know better now. For thousands of years we also shat in the woods. Now we use toilets and paper. Another thing to think about :)

Thank you! But from ive read in the last day or so, anything under like 1.000 means a very dry cider, no?