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I just took a batch of high gravity (~15% alcohol) cider out of the primary and had a few questions about maturing the cider. First, would there be any disadvantages to leaving it in the secondary for a few months as opposed to bottling it right away? and what temperature should i let it mature...

Hi all, I had a few quick questions about my second batch of cider, which is currently in secondary right now. It spent a week in primary, went from 1070 down to around 1000 (i used a nottingham yeast with 5 gallons of unpastured, fresh cider, 5 pounds of brown sugar, and a pound of honey). It...

Hi all, I'm making my first batch of hard cider currently, and think I may have possibly made a mistake. I put 5 gallons of unpasturized cider with 1/4 teaspoon of pectic enzyme, 2 oz. of yeast nutrient, and a packet of yeast (which i bloomed first), and the fermentation was going strongly...