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Would it be ok to top it off and let it keep clearing? Even though it's been in secondary for a couple weeks already? I know I'll probably kick off some more fermentation--anything wrong with doing this?

Thanks for your help. I am planning to bottle it Saturday, which will make two weeks in secondary. I'll get it bottled this weekend. Or would it be ok to top with more fresh cider to the appropriate level and let it keep clearing? Is this ok even if it's already been in secondary for a couple...

Thanks for your help. I am planning to bottle it Saturday, which will make two weeks in secondary. I'll get it bottled this weekend. I am taking a wild guess and assuming too much headspace leads to oxidation?

It spent two weeks in primary and has been in secondary almost two weeks. I guess I'm just making sure there's nothing wrong with bottling this stuff if it's still cloudy. I haven't added anything except the cider, yeast and some honey to bump up the SG a tiny bit.

Hi all. Please take a look at the picture below. I started with 5 gallons of Louisburg Cider (pasteurized, no preservatives) and some Cider House Select yeast. Started at 1.050 and after two weeks was at 0.096 so I racked to secondary. It's been in secondary as seen below but does not to appear...

So a couple questions about the picture below: Is this too much foam from the Star-San? I let the carboy dry for a few minutes but just could not get all the suds gone before racking to secondary. Is this going to affect flavor? I know they say it doesn't but man... Have I filled the carboy...

Hey all. So I started a 5 gallon batch of cider on 2/20. Took the third SG reading today and it was fermented out to 0.096. Planning on racking to secondary tomorrow, letting it sit for another couple weeks, and then bottling. I've got a couple questions about priming sugars and carbonating...

Update: I am exactly 1 week out from starting my cider. It started at about 1.045 and is now down to 1.012. Seems to be coming along nicely. I took a 3 oz or so sample and it was actually really, really tasty. Good balance, still a good amount of apple flavor. My plan is to rack to secondary...

I guess I may be a little weird, but I find it kind of cathartic and relaxing.

Whirly Pop here. My dad and I bought my mom a $1,000 Hottop a few years ago and it works fine, but it's crazy expensive and really doesn't allow for great control over the roast, in my opinion. I have now done about 4 roasts on the Whirly Pop and about have it down. I got a Whirly Pop and a 4...

Thanks--you guys are super helpful. Appreciate all the guidance. Excited to get this first batch bottled and get a taste. I'm getting some good fermentation now and am about 3.5 days into primary. Getting 15-20 bubbles a minute. I know that's not a super reliable indicator but it tells me...

Thanks a bunch. I've seen the calculators and will definitely be careful. I may try the xylitol as well to sweeten. Does it matter when xylitol is added? Just add xylitol to the bulk hard cider before bottling, add priming sugar to each bottle and then cap?

So if I let it ferment til dry; very close to SG of 1.000, then add priming sugar I'm not going to end up with bottle bombs?

So I am on day 3 of my initial fermentation for my first batch of hard apple cider. Used 5 gallons of unfiltered, pasteurized cider and Cider House Select yeast. After not seeing any action in the airlock the first day or so, I am now getting about 10 bubbles per minute. Started with an OG of...

Started with water and have since switched to vodka in the event I do the same thing and squirt airlock liquid in the cider when removing the airlock.

Both yeast and cider were room temp. Bought cider off the shelf at the grocery store and the yeast off the shelf at the home brew store. I used Cider House Select yeast. http://www.homebrewing.org/Cider-House-Select-Cider-Yeast-Sachet_p_5043.html I have fiddled with the airlock a couple...

Alright so when should I start to get worried? I pitched the yeast directly into the cider per the directions (did not "bloom", as explained above) into room temp cider. I moved it downstairs where it's avout 64 degrees and have seen zero action. No bubbles whatsoever. It's been about 18 hours...

I did not mix the yeast with warm water before to let it bloom. I've baked a lot of sourdough bread from starter and used this technique but did not do it today. So I'm guessing the only side effect of pitching the yeast directly into 64 degree cider and giving a stir is that it'll just take a...

First time cider maker here. Got my first batch started today. Used 5 gallons of store bought cider. Emptied them into a sanitized 6.5 gallon bucket and added about a half pound of honey. When I added the yeast, I gave the mixture a good stir rather than letting it just sit on the surface. I...