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I used a wine yeast (red star) in my latest batch of cider. OG 1060. Two weeks later and it's only down to 1022. I was expecting it to be 1010 today so that I can bottle (upstate mike's caramel cider recipe). Are wine yeasts slower than beer yeasts?

I'm doing my first partial mash, a porter, from this recipe http://www.love2brew.com/v/vspfiles/love2learn/kitinstructions/robustporter(pm)pdf.pdf Original gravity was 1055. After two weeks in primary the gravity is only down to 1020 and hasn't moved for a few days. Should I repitch more...

Just stared 3L of peach cider. 3Lbs of peaches 200 g of sugar 1 pint raspberries Boiled the peaches and berries for an hour in a little water until mush, then cooled. Strained off pulp. Added sugar, yeast and enough water to get to 3L, put into jug for fermentation. We'll see how this...

Can I stovetop pasteurize in PET bottles?

I just made a batch of cider, and it'll carb up in the next few days/week. Then I plan to put then into the fridge for a cold crash. After I do that, is it okay to put it back into my cold cellar?(about 68F) I don't have the space to keep it in my fridge for a long time, and I don't want any...

Would it be okay if I sanitized my grolsch swing -top bottles all at once, then closed them/ sealed them and just opened them up when I need to bottle? Any risks in doing this?

I have a 22L batch of cider thats about to go into its secondary, and bottling shortly afterward. Should be around 1.01 when ready for bottling. Should I prime the entire batch at once (with 200G of dextrose) just before bottling....or should I pour a little bit (4G) into each bottle, and tip...

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I just started fermenting my first ever batch of cider this evening. 23L of Allen's apple juice, 1kg of brown sugar, and champagne yeast. I'm going to primary ferment for 3weeks in a fermenting bucket, and secondary ferment in a glass carboy. Any tips? I'd like it to be a semi sweet cider and...