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Thanks for all the great info! This is my first batch of cider and I've done 3 extract kits so this is all pretty new to me. I'm going to leave it in the secondary for another week then add about 1 1/2 cups of brown sugar ( 5 gallon batch), wait a few days for it to carbonate up then pasteurize it.

Well, my Cider has been in secondary for 3 days now....Cider was in the primary for 2 weeks and the FG was 1.000 at the time of racking into secondary. OG was 1.045. I was wondering if it would be a good time to bottle or should I give it another week or so in secondary? Also and advice on...

Well, my Cider has been in secondary for 3 days now....Cider was in the primary for 2 weeks and the FG was 1.000 at the time of racking into secondary. OG was 1.045. I was wondering if it would be a good time to bottle or should I give it another week or so in secondary? Also and advice on...

Well a buddy of mine just gave me a empty 1/4th keg for a keggle converion. I just ordered a weldless ballvalve from bargainfittings.com. I'm planning on using this for my new brew pot. Anyone else use this setup? I'm upgrading from my paper thin 8 gallon aluminum kettle. How well does this work...

Cider started bubbling about 48 hours after pitching and just slowed down yesterday. I was worried at first but all is good. I will leave it in the primary for another week then transfer it to secondary.

Yeah it was actually 775. I have it at about 70-75 degrees right now. I'm planning on moving it to my basement where the temp's are 60-70 degrees. I was thinking 2 weeks primary and 2-3 weeks secondary depending on clarity and taste and another 3 weeks for bottle conditioning. Any advice on...

It only took 48 hrs. Woke up this morning and noticed the airlock bubbling every 5-10 seconds. I guess it just took a while for the yeast to wake up.

Going on 24hrs and no sign of active fermentation. Should I be concerned?

Has a good seal and the yeast I used had a sell by date of July 25th.

100% sure it's not pasturized and no preservatives.

Thanks. I've never seen anything take this long to be actice. I guess I will just wait and be patient.

Ok. Well I picked up my fresh bucket of pressed cider from the LHBS. First. I added the correct amount of Campden tablets to kill the wild yeast (crushed) and pectin enzyme. Waited 24 hours and pitched my White labs 774 cider yeast and added the correct amount of yeast nutrient. ( the must...

Ok. Well I picked up my fresh bucket of pressed cider from the LHBS. First. I added the correct amount of Campden tablets to kill the wild yeast (crushed) and pectin enzyme. Waited 24 hours and pitched my White labs 774 cider yeast and added the correct amount of yeast nutrient. ( the must...