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I've had some pear cider fermenting for a few weeks and there was so much sediment that when I racked it there was too much headspace in my secondary container once it was racked. So I pressed a few more pears and added a few cups of fresh juice to the already fermenting juice after I racked it...

I'm using one gallon carboys. I have three different gallons going, all with different yeasts. One of them is a Nottingham ale yeast, one is a champagne yeast, and the other is a wine yeast that the guy said would make a more moderate dry cider, not as dry as the champagne one. I don't have the...

I'm new to cider-making. I've had three separate gallons fermenting for about a week now. I've heard that most fermentation should be done in a bout a week. I ALSO heard that when your bubbles in the airlock slow to a rate of about one a minute, most fermentation should be done. Oh, I don't have...

I don't have any bottling materials or anything...maybe I jumped into making cider without looking into it sufficiently. I'm making a few gallons as we speak. After my primary fermentation and my racking....I'm definitely going to rack it....lot of sediment....after it is racked and aged, if I...

I've had my cider bubbling away for a week now. I haven't smelled it. I don't even have a hydrometer. I guess I will see how it smells and whatnot when I rack it soon. My question is, I've been looking into it, but I haven't found a concise answer...how long does it take for cider to turn to...

I'm new to making cider, so I could be wrong on this. But when I was talking to some guys at a brew store, and I don't know if this was mentioned or not in this thread, but I believe the type of yeast you use affects the sweetness and dryness as well. I thought they said a champagne yeast would...

bobeer, Helps a lot, thanks. As an aside, I guess it just took more than a day for them to really get going, but they all seem to be bubbling in to the airlock every 30 seconds or so, so they are all going pretty good I think!

Ohhhh, that shouldn't be a problem. My house was built in 1848 and its mid-November...Thanks.

You say about three weeks? How do I know when its done without a hydrometer? Here's my deal, I have airlocks on all three gallons. I'll have to see if things change, but yesterday, the one gallon that had been sitting a full day after pitching the yeast would bubble into the airlock about every...

I bought three different yeasts to try on some pear cider. Two of them were in English and said that they made 5 gallons, so since I was making 1 gallon batches I simply divided them into 5, which I think was a 1/4 teaspoon or so. The OTHER yeast was a Nottingham ale yeast, it wasn't all in...

I know this is probably a question for the cider room...but I'm a newbie, and there are far more people in here it seems. I currently have a few 1 gallon jugs of cider I just started. I should know this, but should I stir them everyday, or just let them sit? I thought I read somewhere that they...

I tried posting a question, I THOUGHT in this room, a few minutes ago, and it posted in the cider room IN a different thread I posted....if that makes any sense....so I'm gonna try this again: I'm making some pear cider and I noticed after it sitting a day that the 1 gallon jugs are like HALF...

...that's curious....I don't know why the first two posts above posted on the same thread. I could have sworn I posted the my post that starts "So I just posted..." in the beginners room not the cider room, but they both appear to have posted in one thread....hmmm....

I forgot to mention, I also did add some pectic enzyme to each gallon. I know that is supposed to made sediment drop so as to make it clearer I believe. Not sure how or if that would change my predicament, but I thought I'd mention it.

So I just posted this question in the cider room, which I just discovered....man I love this forum, but since I wanted to get this done today, I was hoping to post in here and up my chances for a quick response. The skinny is I squeezed my own pear juice, and did in such a way that when it...

So I made two separate batches of pear cider over the last few days from my own fresh pears. What I did was pulverize them with a food/type processor attachment off of my Kitchen Aid mixer. What it does is squirt out sort of an apple sauce texture pulp out of one spout, and it squirts out the...

Also, I've heard a lot of people talk in this forum about their recipes going too long, and it turning to vinegar. I thought when the yeast finished eating up the sugar that it was done fermenting and that vinegar was something that happened over a matter of years. Is is the norm to have to...

I just started brewing a few small batches of pear cider the other day, and I don't have a hydrometer. I'm new to any kind of home-brewing. What's the best way to tell when primary fermentation is done and the cider is ready to be racked?? Is it as simple as when it stops bubbling, or are there...

Good question. I hope you get a reply. I don't know the answer to that, but I am curious as well. I left some headspace on some cider I just started in some gallon jugs, and after a day, not only do I have the headspace, but I have an inordinate amount of pulp, probably a few inches worth, at...

Also, I know this is probably a really obvious thing to the people in here, but I just want to make sure, I have my pear cider fermenting in a gallon jug. It's sort of hard to stir it with the jug its in, though I've heard it should be stirred once of twice a day for the primary fermentation...