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The wedding is in August, but I need to have it bottled by the middle of June. Maybe doing a couple test bottles might not be a bad idea...

Yeah, and I'm worried about this. I've pushed this yeast up to 14%, but the OG of that cider was 1.125, and it finished at 1.040. This cider is pretty clear. I can almost see to the bottom of the bucket. I'm worried that yeast might be pretty much done, and 1 c of sugar won't make a...

I am using high quality, punted champagne bottles.

Every year I make apple cider with my friends. This year, a friend of mine asked me to make sparkling cider for the toast at her wedding. I've made sparkling cider before, I usually bottle condition it similarly to beer, 3/4 c sugar per 6 gals, however since it is for a toast, I want to make...

It's similar to last year, except last year I was able to get it going again (I think, but I may have turned what was supposed to be a 10% dry cider into a 5% sweet). Quick note: I make many different types of cider for myself and the other members of my co-op. Some types only differ by final...

The only ingredients are apple juice (that I concentrated with freezing a la Quebec), DAP and yeast. I don't generally adjust hydrometer readings for temperature, but as the juice gets warmer, if anything, the reading should go down, not up. The juice does not have any preservatives. I was very...

Dissolved gasses will actually decrease the SG. On multiple occasions I've noticed that after shaking a brew to get CO2 out of solution, the gravity increases.

I am fermenting some cider and I've got a really stubborn stuck fermentation. When I first pitched the yeast, it went mad and fermented down from 1.080 to 1.038 in about 3 days, but then it stopped. I've tried repitching yeast, adding nutrient, shaking it, racking it (for O2) and I've even added...

How will distilled water help?

I pitched another pack of yeast last night, and I've seen no additional activity. I checked the temperature of the cider this morning, and it was a balmy 24oC, well within the acceptable range for the yeast. Any thoughts?

That particular batch was right beside the heater. It was clearly warmer than other batches that were much cooler. Nottingham ale yeast should be able to do 57oF anyway.

I concentrated the juice by freezing and thawing to get it to 1.080. I did not add any sugar source.

I'm having a bit of trouble with a batch of cider I'm fermenting, and I was wondering if anyone had any advice. I've got about 5 different batches going right now; four are going great, but one is stuck! Here are the specs; Pitch date: Jan 6 OG: 1.080 FG: hopefully 1.005 or so. Yeast...

Which Nottingham yeast are you referring to, Danstar or White Labs?

Over the past two winters, I've put together a group of friends, pressed apples and made an assortment of different types of ciders for them. In short, I make both sweet cider (FG=1.045) and dry cider (FG=?), sparkling and flat, and ciders at 5%, 10% and 14%. In proper Quebec style, freeze and...

I poured it into a different bucket today. That will have stirred it. I added more nutrients a couple days ago and re-pitched another package of yeast, and nothing happened. I only want to get it to 14%. Lower would be fine, but I need it to get to at least 14%.

I am making some hard cider, but the fermentation seems to have gotten stuck. The juice I used had no preservatives in it, I was very careful to check that. The OG was 1.120, it is stuck at 1.040, I used EC 1118, which should be good up to 18%. The temperature is 18oC (about 65oF). I've already...

Every winter I get a group of friends together and they all put in some money, and I make cider for them. This year I decided to get fancy and make sparkling cider, so I put on my engineering hat and built myself a keg! In short it is a stainless steel fire extinguisher to which I have made...