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Also, I've noticed that its not clearing up. How long does that normally take? I've already transferred it to a secondary fermenter.

Unfortunately, being new, I didn't know about taking gravity readings. So I don't have an OG to go off of. But over the last couple days the gravity has from 1.018 to about 1.0165. Is it still fermenting enough to NOT bottle? I put a sample into a plastic bottle to check for expansion...

Got a hydrometer yesterday. Going to try a champagne yeast, corn sugar and real apples this time. Thanks for the help everyone.

It's still a little yeasty, but definitely drinkable. I still need to let it settle. Then bottle it. I don't think the batch is ruined. And actually not bad for my first try EVER.

I used Fermentis Dry Ale Yeast. It is what was recommended to me at the homebrew store.

The reason it was at 90 degrees was an accident. I bought a warming wrap from my local homebrew store, but it only raises the ambient temp 5-20 degrees. We don't heat our house much to save money so I decided to wrap and electric blanket around it. My initial setting was too high. THAT'S how...

I did the same thing. I live on Whidbey Island in Washington State and we do not heat our house much. So keep the fermenter warm I wrapped an electric blanket around it and turned it on to a medium setting. Be careful with this. I checked the temperature after a week and it was 90. Keep the...

I don't have a hygrometer. Like I said, still new. Not really sure all the supplies I need. IF the sugar is fermented out, does that effect the process? Is it done or do I need to add another step to get back on track? Thanks for the help.

Really looking for some help here. This is my first attempt ever at making Hard Cider. Within a day of mixing my cider, malt sugar and yeast I had fermentation. Went great for a week, then I noticed slowing in the bubbling. Now it has completely stopped. I was concerned about the...