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Is there something wrong with freezing it until you're ready?

The pears are from my parents property and while we don't know the type, I can tell you they are NOT bartletts. To describe them, they have a somewhat grainy texture to eat, yet have excellent strong flavor. I think these are typically used for canning, but I may be wrong. They actually have...

Hey, I'm wondering what yeast would be good to use, plus any other advice. So I juiced up about 6 gallons of pear juice (which by the way, took just over three 5-gallon buckets to make. I also have a nice bag of concord grapes I picked, which I plan to use as a must. I have these...

How does it taste?

I'll be more careful next time, jeez.

Not an expert in cider, but I'm making some currently, seems like 4.5 weeks is a long time to sit in the primary bucket. Many of the recipes I've read on this site only having it in the primary for 5-9 days.

UPDATE: It's been a week now and I was starting to think the sorbate was going to ruin everything. I'm happy to say that it's bubbling good now, but this has only just started happening in the last 24 hours. I did pitch a second yeast, added nutrient and energizer and left the lid off with...

Will do. Thank you.

At this point, it's been 24 hrs and it doesn't seem like there's too much activity. The airlock is not bobbing up & down. There's some patchy foam or white stuff floating around the top, a few bubbles and the airlock float is halfway up to the lid of the lock. So technically, there is some...

It's already mixed, yeast pitched.

Thank you, it does make sense and that's what I wanted to hear also. I didn't realize just how many apples it takes to yield 5 gallons of juice. I ran out of apples, or rather the trees I was picking from did, so that's the reason for the store bought filler. I appreciate your info.

Hi all, Thanks for looking at my question. I'm doing a 5 gal batch of cider. 2.75 gallons are my home made juice and I bought 1.5 gallons of cider with Sorbate. The rest is water (.75 gal) I also added sugar and got my sg just over 1.060 Will the sorbate be less of a problem...