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Hey everyone, my hard pink lemonade is done with primary fermentation. Right now it's pretty darn dry so I'm wanting to sweeten it a bit. Are sulfites necessary even though it's done fermenting? I was thinking of adding just potassium sorbate to keep it from re-fermenting when i add sugar to...

Sorry this is a lemonade question, but I figure cider, lemonade what's the difference? They're both fruit right? :) Anyway, my lemonade is currently bubbling at a rate of once every 23-27 seconds; however, it still tastes a bit sweet-ish (probably because in addition to the lemonade...

I've heard that fermenting cider produces methyl as well as ethyl alcohol. I know methyl alcohol is bad stuff. Can anyone confirm whether 1) this is true, 2) it produces enough methyl alcohol to be harmful, 3) how much methyl alcohol is considered harmful. thanks everyone, Scott

Ok, so i just tried my cider after just over a week in the bottles. It's really dry and alcoholic (I'm decently buzzed after one 12oz bottle). I want to make sweeter cider next time, but here's my dilemma: I want sweeter cider, but I know that adding suger to make it sweeter just gives the...

I've had my first batch of cider fermenting since late May. I've re-racked a few times during this period. Even since my latest re-racking a few weeks ago, I'm still seeing tiny CO2 bubbles rising in the carboy and the airlock bubbles maybe once a minute, if that. This is my first batch of...