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how long does it usually take for the yeast to die off, if I've had this cider sitting my my closet for close to a year, should i bother trying to kill the yeast?

its just a slight white ring around the top.

Hello, i have 10 gallons of cider that have been sitting in my closet since January, in 2 5 gallon glass carboys. for the vast majority of the time they have been sealed up, but i have gone in there a few times with the wine thief to see what was going on. however, now there is this...

should i filter this at all, maybe through a coffee filter or something?

so when people are saying that they go from primary to secondary and then to bulk age, its 2 rackings and then more sitting?

is this different than letting it mellow in a secondary for a while?

here's a question i probably should have asked already. whats the difference between adding :ban: when things are just getting started and after the first racking. i gather that :ban: adds a considerable amount of sugars for the yeast to go hojo over, but what will give a better taste?

my batch has been fermenting like mad, and it smells pretty bad, but I'm cautious to move it to the closet where its cooler than the kitchen. the kitchen is usualy in the mid 60s where the closet is low 60s or high 50s. im using champagne yeast and don't want the whole process to die off...

i just got home today and the whole house smelled awful. would a high fermenting temperature make it smell / taste worse? how can i tell what temp it is inside my bucket?

I'll have to look around, im in Connecticut, and there are a lot of local orchards around here, but apple season in a ways off, so i got time to check into it.

i dont have a press, but i think my dad has a juicer that i could borrow. i've only made 2 batches so far, neither has finished, so i would adjust my sugar according to how these come out. both batches have 5 gal of juice, 2 lbs of brown sugar, and champagne yeast. the difference between...

assuming i was going to press my own apples.

i racked it from the pail into the carboy. there was a lot of yeast sludge on the bottom.

just checked the temp, im a bit closer to 70, im gonna let it cool off

its just below 1.000, i was looking at a different side of the scale. i didn't take the temp when it started tho, so i have nothing to compare to. the specific gravity started around 1.170-1.175, now its at . 995ish

i just popped it open and took a reading. it started at 9 and is now around 0, so that means im at 8% alcohol right? i kinda want to rack this now and start batch 2.

should i take a gravity reading again? i dont want to over do it with opening the bucket.

can someone post a recipe for this? *edit* NM.... just found this http://homebrewtalk.com/showthread.php?t=14860 this is almost what i did, except i used brown sugar and raisins.

whats the difference between aging it in the carboy vs in the bottles? is it just for batch consistency?

i've been thinking about starting another batch, i didn't realize at first how long i was going to let the cider sit before consumption, so i think that starting another batch now will help me get through the summer. i'll probably let it mellow for the 3 weeks as planed and then rack to the...