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*Problem solved. Issue was a faulty seal on the lid. Found out when I started a batch of cider.

Not trying to save it, just trying to figure out what went wrong, more of a science experiment at this point. I've added nutrient multiple times. I can try splitting the gallon jug. I don't have high hopes for it working if it didn't work when i cut previously.

The only thing i can think of, is that i added to much honey in the beginning. Overstressing the yeast. Which is why i tried bringing down the gravity by adding water. When that didn't work i brought the gravity back up to where it was with white sugar thinking the yeast might have an easier...

I've made it before with great results. When i racked it into the secondary it still tasted way too sweet with very little alcohol in it. And very little lees in the bottom. Like a skim.

Far more practical to buy, not near as satisfying. Four hives, pushing for more. Wait until you get into catching swarms!

Cyser 10/28/15 Added yeast 103.1 gravity (typo) no idea original gravity 11/29/15 Added 18% yeast (Activity in airlock was slow but steady. Left to take care of itself.) 3/4/16 Put in secondary Gravity 1.085 Added yeast for third time. 3/12/16 Still no fermentation Ph 3.9 Brix 27 Gravity...

I really like those tonic bottles jinks

I've got to make some more of that Lucifer's Lament. Man that stuff was good.

Just read "from vines to vines" due to your recommendation. Wow, just wow. Lots of great info. The only thing I wish they had covered is grape vine propigation. You can read it for free with a one month free trial of Amazon unlimited.

Adding white grapes to my dandelion wine, misread the recipe and left the grapes in for two weeks not two days. Not a huge deal but when you spend that much time picking dandelions you want it perfect

Thanks everyone. Aj- that's pretty much what I was thinking and then I started to over think it and got worried.

I did a search and I'm just not finding what I need. I keep my wine being in a closet with no light, but I pull it out into the kitchen to rack it. Will it get light struck in that little time only being exposed to house light and no sunlight? Can even that cause off flavors?

Thanks, should of posted it in wine not cider as its an apfelwein

Is it true that if my starting gravity is 1.070 and I want to raise it to 1.090, I need to add 2 lbs 4 oz of sugar to a 5 gallon batch?

Thanks, a little disheartening.

Can I get an update on this? How did it turn out?