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Well, I measured it today and its only at 1.082. I've never had anything ferment this slowly, but this is also my first 3 gallon batch.

I added the new batch, the airlock started to work in reverse so I moved the location of the carboy Its bubbling now. There are some bubbles on the surface which worries me for some unknown reason... maybe nerves that it will turn into ACV. My last name is also Cook btw.

The airlock is working in reverse when I shake the carboy! Has anyone ever seen this happen?!? What do I do?

I added the new batch of Nottinghams... there is some CO2 pressure because when I shake the carboy the airlock will release a bubble, but its not really bubbling on its own. I've never experienced this before... I'm not use to this yeast.

I'm about to repitch... do I need to add anymore nutrients/enzymes/ acids/ tannins/honey to the must?

Yeah, I just purchased two packets of nottinghams at the same time. Like you said, if it doesn't show activity I will pitch second packet. Hopefully that one is good. Thanks.

It's in a 3 gallon glass carboy (filled to where it starts to curve). I haven't used a brewing bucket for anything I've made yet (I did ask for one for Christmas though). This was from ambrosia apples I juiced, so no preservatives. The temp is the same I have done all my brews at so far (my...

So, two days ago I made my first 3 gallon batch of cider. I was told to try the Nottingham yeast which I never have before. I pitched the entire 11 g packet for the 3 gallons. It has been two days and I don't have any movement in the airlock. Should I repitch the yeast or give it a few more days?

I poured some in a pitcher and placed it in the freezer for around 4 hours. I too it out and more than half had froze/ slushied. I removed the he frozen parts. It taste a little more alcoholic, but still lacks flavor. I haven't measured with hydrometer yet though.

I will check with my brew store for Nottingham yeast- thanks! I added one crushed tab and a week later another (gallon carboy). I just received a free bushel (144 apples) of ambrosia apples- wonder how these will turn out.

I live in Texas. I stays around 70 degrees in my house. When you say "jack it" do you mean raise the temperature?

I just measured hydrometer reading of my store bought cider in which I used the red star champagne yeast.... it started at 1.055 and is now at 1.000. This one also lacks flavor. Im assuming from the yeast I used?!? What am I doing wrong? What can I use and how can I get a flavorful cider...

Oh, thats what I've read.. well, I'm not using a fermentation bucket- I start off with it in the carboy and I rack it 5-7 days in.... like what Ive read from letting it ferment in a bucket and putting it in a carboy.

Im taste testing it next to an angry orchard.... they must add apple flavoring? Its so appley tasting. Mine is not. Is this due to the lack of variety I used or should I just buy a flavoring to add to it? (I am tipsy from it already... I guess its at a 9% ABV! hahaa)

This is what I did, yet the wild yeast took off! I racked it a week later and added more PE and another crushed campden, but it kept going... so I let it. I never put yeast in this batch.

How much citric acid should I start off with? Its a gallon batch.

I meant to stop the wild fermentation as this batch was made with wild yeast (I didn't add any yeast of my own because the fermentation took off).

This is what was recommended to me at my home brew store :(

Should I add some acid? I think I have citric on hand.

Should I back sweeten with stevia? What should I use to stop fermentation (I just received another batch of apples tonight that we are going to juice and get going for more cider)? I have another batch of cider going from store bought cider with Red Star Pasteur Champagne yeast- should I try out...