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I have a gallon of just Pear going right now and its pretty good,i snuck a sample last night,lol. I think you will be happy with it once its done,as to why ones bubbling more than the other i don't know.

I haven't tried it yet but next week i was planning on starting a Peach/Apple cider batch,just gonna try a gallon first to see how it works out.

Sorry if it was mentioned but what yeast did you use?

If you found a good temp with the heating pad i personally would leave it alone until its done fermenting,otherwise i would assume it will go back to the same issue you had before as soon as the temp drops again.

With the Blackberries i just added them whole to the primary

Thanks for the article,it was a interesting read.

I had to do this a week ago with a batch,i just added enough of the store bought cider to bring the level in the secondary up enough to keep any infection from starting,it did start fermenting again but not enough that it caused any problem. I bottled it a week after adding the new juice and...

I just finished a batch with Blackberries,turned out good but very strong alcohol taste so its gonna sit awhile and mellow.

Just wanted to let you know that i have a "Brain" at the top of my Perry also at the moment. Everything was sanitized so i do not think its a infection,i also started several other batches of various fruit and the Pear is the only one that has grown the brain,it took about 3 days to grow. I...

I see your also in Florida so i would recommend using either Publix brand Cider or Apple Juice,i just finished a batch using thier cider and have 2 more going now with thier cider and aj. Its pretty good stuff even compared to fresh stuff from a orchard.

I'm looking for a good Perry recipe if anyone has one that they have tried and had it turn out good. I have a extra couple better bottles so i would like to do Perry next,thanks alot for any suggestions.

From what i have read you can pop all the tops and re-cap them and then pastuerize them when the carbonation gets back up where you want it. However i have also read that once they become "Geysers" they possibly won't re-carb. Sorry i can't give first hand advice but hopefully this helps...

I know here in S Florida you can get Publix brand cider all year long,its not as good as straight from the mill but its pretty darn close and works great i have learned.

I live in South Florida so i know what you mean,from what i have read it won't ruin it but will affect the ferment time. I just did a batch of cider that turned out great and the temp here was above the recommended temp for the yeast used,it did finish very fast though but i'm not complaining...

Assuming it was even possible i'd say it would have to be the glass carboy and not the better bottle,i just have a feeling getting the whole carboy to the required temp for the required time would be difficult. I could be wrong though,good luck if you try it.

I'm gonna have to remember that ice cube trick,its a good idea.

I have 11 gallons in primary right now so i'm drinking store bought tonight,next year though i'll be set:D. Happy newyears to everyone and stay safe tonight:mug:

I just used the White Labs English Cider yeast and mine went from around 1.065 to .999 in 2 weeks but the temp in my garage averaged 75 degrees so i have a feeling the warmer it is the faster it will work,to a point.

Welcome to the board,theres lots of info here.

Welcome from a former guy from WNY,lots of info here and very helpful people.