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Hi! I bottled my cider about a week ago and made a priming with 6g/liter of sugar. I'm not expert so I'm asking if I should observe something in the bottles that shows that the fermentation started again... Don't know, should I see bubbles or nothing at all? Fermentation will be anonymous?

Btw these are all the values I have : Alcohol 7.49 %Vol Sugars 0.15gram/liter Total acidity : 4.23grams/liter Volatile acidity: 0grams/liter Malic acid: 4.16grams/liter Lactic acid : 0gram/liter Tartaric acid: 0.07 gram/liter Ph: 3.89 Total red polyphenols: 1720.44 mg/l Total white...

Personally no kit. I am a member of a winegrowing cooperative here and the oenologist made these test for free for me with a machine used for grape wine

Here the tests results: Alcohol 7.49 %Vol Sugars 0.15gram/liter Total acidity : 4.23grams/liter Volatileaacidity: 0grams/liter Malic acid: 4.16grams/liter Lactic acid : 0gram/liter Tartaric acid: 0.07 gram/liter Ph: 3.89 What do you think about it?

Tasted today. It seems that the majority of the smell has gone away. It is quite clear. Could I bottle now?

It seems that today the smell is lighter. Btw today I gave a sample to an oenologist to have some tests. I have a question, if I leaved it aging for few months will it start fermenting again adding sugar? I want to have sparkling cider so I have to make a priming adding sugars

Racked and swirled. This is the situation, as u can see the fermenter is not completely filled. What to do now?

Ok, I don't have a jar to fill completely is it a problem to leave it not completely filled?

So...should I oxygenated it or not? What should I do to avoid mercaptans?

I used yeast nutrients.

The fermentation was almost finished by considering the densimeter value.

Fermentation started 3 weeks ago and finished in about a week. I leaved it another week in the fermenter, siphoned and leaved it for a week at 2-4°C.

Hi ! I have a young cider in cold crash for a week. After a week from fermentation's end it had a reduction smell and was very cloudy. Today the smell did not disappeared. It should be a reduction/sulphur smell (h2s). It should not be a problem to get rid of it by oxygenation or using copper or...

Yes I want to do something similar...

Ok. So how many months do u suggest to leave it to mature before priming and bottling?

But after all those months will it ferment again in bottle by adding sugar to have sparkling cider?

Two weeks ago I started my fermentation with a mj m02 cider yeast. After about a week it slowed down a lot and I should have 1.001/0.998 sg. I leaved it in the fermenter for another week a total of 13 days. Today I racked and I noticed it smelled a bit like lees and it was very cloudy. I...

If I use jars like these made of PET plastic, just to let it cool in the fridge for 2-4 weeks, would it be a problem? These jars are used to store grape wine.

Morning! A question about clarification. I'm going to put my siphoned cider inside a fridge where I'll put the temperature very low for about a month to let it clarify and avoid infections, before bottling. According to you should I have to use also bentonite to let it clarify better? I'll let...

So, after about a week the fermentation seems to have stopped. According to my babo densimeter I should have about 1°Babo/1.004 gravity. According to refractometer and a online tool I should have 0.998-1.001 gravity. So I should have been finished. Now, should I wait or should I siphon it and...