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Try to fill that 6 gallon up as much as you can. The primary isn't as big of a concern, the secondary is more so.

It depends on the yeast strand and some other factors, but I would guess a long time. Heck I think there is a bar that revived a 25-million year old yeast strain that was in Amber.

You could roll the keg around (while pressurizing) to speed it up, but make sure to purge the air first. Also check for leaks.

I would give it more time, but if you get desperate a copper wire/spoon might help. I've heard of wine producers pouring it over a copper liner before bottling. What is the FG, was it backsweeten-ed? Sometimes that will take of the edge a bit.

Do you wholesale at all or are you selling mainly farmers markets? Any information about your process would be appreciated. Glad to hear you guys are making it work. Also, how many hours would you say you average working the orchard?

Update: I used the recommended yeast nutrients and it's at 1.00 FG already.... The post here was a bit late, but I pitched the cider on 1/27/14. 7 days total. I racked to secondary, it's very dry and honestly I don't care for it. Sulfur-y as well. Hoping this one mellows with time, was...

Potassium Sorbate makes sorbic acid, which effectively acts as an acid that prohibits mold and yeast from growing. But let me make this clear, it does so by stopping future yeast reproduction. Therefore the current yeast WILL CONTINUE it's CO2 production until it is done.

My real question is, what kind of money can you make with 500-1000 trees. I read so many college studies (which are surprising a TERRIBLE resource) about how anything under 5-acres is automatically losing money. I would absolutely love to pull 10-15k year via orchard/garden/farm. I'm kind of...

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I agree. If you are looking for cheap booze, ferment some sugar (dollar general has a lot of sugar based products) in a clean container. I'm looking to find 4-5 "go-to" recipes over the course of several years of trying out different varieties. This isn't a business and I don't claim for it...

But you have to understand I am getting these 3 quart jugs to be re-used for my on-going 1 gallons. This will be the only time I ever buy the 3-quarts jugs again.

Looks great, I'm really curious to see how this pans out.

My first two questions as well. I'm guessing it's the 4 gallons in a 5 gallon carboy issue, temperature shouldn't produce no activity unless extreme.

For my 7th batch, I will be making hard cider using White Labs English Cider Yeast WLP775. I picked up 10-3 quarts "Santa Cruz Organic Apple Juice." I mainly did this for 3 quart carboys (for my 1 gallon batches to have secondaries). This batch I added yeast nutrients, and it had an OG of...

I actually know a place locally I believe that will let me take some scions from their 24 varieties, and honestly I was thinking 3-4 of all 24 varieties. I also might start 1 backup for each every 3 years or so, really want to have all the varieties (especially cider apples.) How many acres...

You are pretty much living my dream life. I've been considering buying land for long-term and planting some trees (maybe about an acre worth), any words of wisdom? Do you own the orchard as a profession or hobby? Any details appreciated. Thanks for the pictures too.

Honestly the wine kits + yeast midwestsupplyhas (or any online brewstore) is effectively what you need. It's not that viable to ship juice, but I could see maybe brew shops buying local juice for resale. They do sell a lot of wine kits online though, kind of a different creature though.

I actually get the discount everytime, I was so frustrated because I recently bought 10 -3quarts jugs at kroger and they didn't offer a discount and were overpriced. Sadly I wanted them bad enough, plan on racking 1 gallons into 3 quarts, should have a little extra, but I'll drink that.

Do you use Potassium Metabisulfite and/or potassium sorbate before you backsweeten and carb?

That's a pretty fast turnover for no yeast nutrients added. You have your own press/grinder? I look forward to working with fresh fruit in the near future.