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Makes sense, but still a reading of .098 is extremely low.

I'm not sure, but if I had to, I would argue that it is because the yeast will not strive when out of temp. bounds per yeast manf. Wouldn't you be worried about bacteria and other nasties in the spring water or did you boil it? I thought the gravity of a liquid with no sugar is 1.0 so how...

Oh, and most commercial ciders use apple flavoring and forced carbonation.

My cider smelled pretty bad during primary. You should post the recipe :)

I say go for it, sounds good to me.

I decided to live life on the wild side and pitched the yeast directly into the cider without rehydrating. Its been a little over 40 hours and there is no activity. Ive heard Cote de Blanc is a slow starter, but this seems to be a rather long time. Does activity take longer to start when its...

Ive heard of using using champagne yeast to restart stuck fermentation. Seems pretty much the same.

Im not familiar with the procedure, but naturally CO2 is produced and it is heavier and will stay on top of the liquid until blown off.

You normally need to prime prior to bottling, just like with beer. But yeah, pretty simple.

No bang, but cider everywhere anyways (bottling was rather messy) :). Gravity was down to almost exactly 1. Very alcoholic.

No problem. Good luck.

From leeners (http://www.leeners.com/cider.html): "Open the fermenter and check the specific gravity with a hydrometer. It should have dropped by at least 75%. If not, close the fermenter and allow to sit for a few more days. Do not leave the cider in the primary fermenter for more than 10...

Sounds good. Some would argue that would be more of a cyser because of the honey, but not really me :) Good luck and let us know how it goes. BTW, how long do you plan for primary and secondary? Going for a sweet, semi-sweet, dry?

I've read instructions indicating to use ale yeast, but never heard to use both.

Have fun! (This message was too short, but is now not)

Thanks for the advice.

Also, I have already waited 2 weeks and it is still bubbling at 10 per minute.

Forgot to mention that I am making cider, sorry. I figured that bubble rate should be taken into consideration when bottle due to that being an indicator of how much "fermentation gas" is being produced it would relate to how carbonated and how much pressure would be produced in conditioning...

I fermented primary until bubbling in airlock slowed down to about 1 per minute (which was about 5 days) Should I wait the same (1 per minute) for the secondary or should I go by the standard 2 week. It has been two weeks, but seems to be bubbling rather strong at about 10 per minute. [Edit]...

The widget is easy to get out with the help of needle nose pliers. Nice bottles. :D