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Howdi cider folks - I made a batch of apple juice cider - mostly to get a handle on the yeasts to use. Starting point was about 1070 with a Red Star champagne yeast. I wanted to ferment to 1020 or so, then bottle which is what I did. Wow. I used the grolsch top and filled a few plastic...

I live in Denmark and I cannot find apple juice in concentrate from. These are ubiquitous in the states. Anyone know of an online seller of such wares? I bought a bottle of apple flavoring last year - organic, good in a pinch, but I want to just try what all the others kids on the forum have...

My question is - do I pitch some yeast in the next 10Liter batch before bottling so give carbonization a chance? Made my first batch in autumn that I racked to two 10liter carboys. I bottled the first to plastic bottles. I put in a teaspoon of sugar per bottle and let it sit for a week...

ok. Primary fermentation is done. Its about dry. I moved cider from bucket to a carboy I bought used from some dude. It was an all or nothing deal - 3 carboys - 1x 20 liter and 2x 10 liter (pyrex). My bucket had 25 liters. I just moved the 25 liters to 20 liter carboy - doesnt make sense, right...

OG was about 1050. I tested it again this week after 2 weeks and it was around 1020. The problem is it seems to have stopped bubbling in the airlock. I have read that we to be patient here. And its a bad idea to add yeast nutrient in the final stage. But is it a mistake to sit and wait another...

At the risk of sounding stupid - I dumped a packet of Safale s-04 into my fermenter. Several gallon bucket. Its a day later and I dont see anything. Was I supposed to mix this first? I peaked and didnt see anything going on. I have some yeast nutrient on hand but thought I 'd wait to see what...