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OFF TOPIC: Also, I don't use a fermenting bucket- I just use my gallon carboy, but I place the airlocks starting on day one.... is this bad/wrong?

I just did my tertiary rack on a cider from home juiced apples that I started on 10/31/13. The initial reading was 1.066. gallons worth of gala juiced apples (maybe not the best apples to use?, but I got them for free) 1 cup of brown sugar 1 cup of white sugar 1/2 tsp of pectic enzyme 1...

So, I was out of town for the weekend and came home to a slower fermentation and about 2.5" of lees/ sediment. I suppose I'll rack it off today.

I was not expecting ANY fermentation since I put in TWO campden tablets! I have never made anything that bubbled as vigorously as this.

I went ahead and racked it last night because I didn't write down when or if I did a 2nd racking. It wasn't topped off previously- would that cause a yeasty taste? After reading a thread last night I did top it off though with a honey water mix. How do I stabilize it when the time comes? THAK...

Is there anything I can do now?

On Halloween (10/31) we juiced a gallons worth of apples. I put the juice in a pot and added 1 cup of light brown sugar and 1 cup of white sugar. I put that on low heat for about 15 minutes. I then put it in a glass carboy with 1 crushed campden tablet and 1/2 tsp of pectic enzyme. And put the...

I am still not clear as to why it would have a yeasty aftertaste?

I have not bottled the mead yet. I also did not have a hydrometer at the time when I started the mead (I do have one now). I racked the mead everytime I saw a build up of lees on the bottom and once again last night when there weren't any lees on the bottom. How do I go about stabilizing it and...

Hi all- I'm a newbie to home brewing. I just started in August 2013. My question is about a yeasty aftertaste in most of what I've made thus far. I made a plum country wine (which popped all the corks because I'm assuming it started fermenting again after I back sweetened since it was very...