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Neat trick! Thanks!

I let my one gallon batch go for nine days in primary before racking to sec. It had little to no airlock activity before racking, and now I have about half an inch from where the bottle starts to curve in of head space. Is this to much empty space? I don't want to top off with extra juice cause...

When you say concentrate are you talking about apple or cranberry?

I just racked to secondary with a batch I had use champagne yeast with, at about 9 days in I had no activity in the airlock. I'm assuming the yeast is done, so wouldn't it make since at that point to transfer? Would there be any benefits of leaving it on the yeast any longer?

Is it done fermenting?

There is a sticky at the top of the cider thread that has some really good info on bottle carbing.

I think I read somewhere in the forum about using dried prunes as a natural pectin enzyme but could be completely wrong about that.

Thanks! Not going to add more than a cup or two to a gallon batch, I just have a few pounds to play with:)

I was thinking of adding a pound or two of some frozen blackberrys left over from this past summer. Should I toss them in my primary or secondary? Also should I boil them down a bit or just mash and toss?

Saflager s-23 I know the temp is warm for lager yeast but SoCal is having a warm fall. Go figure:)

Don't know what happend to the rest of my post? Anyways as I was saying should I pitch in some yeast nutrient or just be patient?

I started a new batch fri and added a cup and a half of brown sugar to my one gallon of cider. I boiled about 16oz of juice with the brown sugar than let that sit for a bit before adding it to the juice. Here's my issue, I think I added it to soon ie before it cooled to room temp and than...

New my self but from what I've read, it might clear more if you let it sit a little longer in the carboy.

Another +1 for Osheas. A cool little shop, with a nice selection. The guys have seemed nice enough and answered my newbie questions politely. Prices are a tad higher than what I have found online, but I like being able to walk in and look at what I'm about to purchase so its worth it.

I read something about using prunes to stop fermentation. I think. Do a search about fruits used to stop fermentation.

I back sweeten with AJC after primary. Bottled half my batch and racked the other half. The bottles had a little carb mainly cause the temp dropped but good none the less for my first time, and the other half I let ride for another week. It came out flat but really good. Since it was my first...

I added about 2oz of concentrated frozen apple juice to the one gallon of cider I just made. Half of that went right into bottles and the other half went into a half gl jug. The bottles had a low carb after about 3 days( it was pretty cold and I had them stored outside) and all where drank by...

That looks awesome! I can't wait to try adding berries, but as I'm still a newbie I want to get a cider down first before I move on.

I haven't done anything like that yet, but hopefully soon. That's why I was asking. Let me know how it turns out.

I live in OC and the only place I know of would be in Julian, which is outside San Diego. I've been using Mrs. Goochs from Wholefoods.