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So - I have 2 batches of wild fermenting cider going. About 2 months in the carboys now. One has been steady at gravity 1,010 for 2 weeks. The other has been steady at 1,020 for two weeks. Are they done fermenting or are they stalled ? I usually carbonate in bottles with priming sugar -- but...

Thx Raptor - sounds good. Allrhough adding fresh yeast wouldnt as such change the flavor profile - I suspect it could change the sweetness level. Say, if my wild yeast has fermented down to 1,004 — and I add ec1118 during bottling … it would probably ferment down to 0,998 (ish) which ec1118...

So ... I have a hopefully simple question about secondary for the experts in there :) .... is it possible to let cider stay in the secondary for too long ? Especially regarding carbonation/bottle conditioning later ? I have usually had my batches for about 4 weeks in primary, then approx 4...

Hi all,- long time (well, a few years and many batches) apple-cider-maker ... first time pear-cider-maker... I have a few questions regarding the process of making pear-cider, vs apple-cider. Obviously the general process is the same, but still some details I am a little unsure of. I got my...

Ok — so here’s the plan: I did a gentle shake of all the bottles a few days ago and will wait a couple of weeks to see if this helps … will write back then with an update…

Maybe open bottles and add a little yeast - say ec1118. No sugar. In that case I wouldn’t increase the risk of a bottle bomb, right? Actually - just remembered!! I used bentonite and gelatin for clearing on this particular batch. Haven’t used before or after — could this cause too much yeast to...

Stored at Room temp. And the ‘usual’ ABV … around 5-7%. Can I open the remaining bottles, add a little yeast and sugar and see how it goes?

No Cold crashing — fermented dry at Room temp; Then rerack and bottling with priming sugar…

Thx for replying … exatcly what i thought … but how would i have done that?? (Did what i always do - didnt add Anything but sugar)

Interesting. … since the cider is so young; about 1,5 months since bottling I only opened one bottle to have a little test-taste. Usually I bottle my cider in champagne-bottles (in the case about 5 bottles) and then do 2-3 smaller beer-bottles as well, which i open to test the batch after a...

Well … that would be the simple answer if I didn’t 🤣🤣 … yes I add priming sugar. Typically 10-12 gr/liter…

So - after 10-11 batches the last couple of years I finally had a carbonation fail. No fizz at all. As in NOTHING. Never gave this much thought until now b/c it has never failed before … It was bottled around 6 weeks ago, so — ‘no patience’ shouldn’t be the issue. My question is — has anyone...

I have 2 Safcider yeasts at the moment - the AS-2 and AC-4 … haven’t really figured out the difference… although I guess it stands for Apple Sweet and Apple Crisp …

No - havent looked at the qa23. Also; a little skeptical about the 71b because it is suppose to ferment off a lot of the Malic acid - thus creating a bland cider. Then again- many seem happy with it so don’t know 🤷‍♂️ I was checking up on the safcider I have and several places mention that it...

Great advice madscientist - thx a bunch 👏 … any other cider-apple-varieties you can recommend then?

Great advice madscientist - thx a bunch 👏

I have access to some old variants of eating apples and have added some more tannic wild apples I found. (And I have some wine tannic on hand also)…next year I am gonna plant a dabinett and a Kingston black … hopefully it will make for even better cider. Unfortunately the good tannic apples are...

No electricity. Warming it up is really not an option. It is basically an old shed with a padlock. That’s it. But I figure that cider is traditionally made during winter — and I guess heating pads wasn’t used 100 years ago? But then again - so wasn’t cultured yeasts?

Hi everyone. I am fairly new to making cider (2-3 years) and in need of advice … hopefully someone can shed a little light for me on a question. Like everyone I started with ec1118, tried safale S-04, Notty and safcider AS. I have some 71B on hand but haven’t tried it yet. Honestly — i think I...