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Roland, I keep it there until it clears. I found no difference in flavor quality between this process and transferring to a secondary to clear.

All the specs are dust and glare on the outside of the glass. There's nothing on top of the cider. The edges of the white deposits are smooth, not fuzzy.

Today, I noticed deposits of a scum-like pure white substance in an irregular ring around the circumference of the cider level in my glass carboy. The ring ranges from a tiny white line to about 2mm high. It looks just like white soap scum, and it is present only where the liquid meets the...

I know.... But I pressurized the empty keg before I read his post. He made a really good point there. I'll do the underwater test tomorrow anyway.

Thanks, guys. I'm not carbonating water intentionally, I'm just testing for leaks at 70 degrees F. I drained out all the water and pressurized it to 25 lbs. I'll see if there's pressure left in it tomorrow. If it leaks out, I'll try day tripper's 12 lbs underwater test.

I can use some advice on chasing down a possible gas leak. This is a new to me, used keg that I refurbished and I'm now testing for leaks. I replaced both in/out valve stems, the o-rings on the gas and liquid tubes, the lid o-ring, and the pressure relief valve. My test method for this keg...

VikeMan, I forgot to ask earlier... What's the source of that formula you posted?

Well, I didn't record the OG... But, interesting formula nonetheless. I'll be sure to test it on my next batch. Thank you, VikeMan!

Gunhaus, thank you!

What's the best way to determine sugar content of cider? All I can think of, is to evaporate or boil away a known volume of cider and weigh what's left after it dries. I'll then assume the residue is almost all sugar, with a little bit of whatever solids are left from apples and yeast. Is...

My hydrometers were made for use around 60 degrees F, if I remember correctly. I can't be sure, because they're all currently floating in cider carboys. The fluid temperature is 74 F according to the flexible temp tape glued to the carboys. I am wondering how far off my hydrometer reading is...

Thank you, Albionwood - by cold conditioning, do you mean aging it in the fridge?

Thanks for all the input, Pickled Pepper. I use Star San sanitizer. The only other constant is the table sugar. I'll start a gallon tonight without the sugar to see if that is a contributing factor. Is there a better type of sugar that is less likely to add strange flavors?

So other than adding sugar, is there a way to get rid of the bitterness? Is it something that would "age out"?

Another experiment, same results. This time, I used a gallon of Tree Top "not from concentrate" juice and a packet of Red Star Champagne yeast. 1/4 teaspoon (aprx 1 gram) Fermaid nutrient, and 1 cup of sugar. I shook up the jug every day to keep the yeast in suspension. Fermentation was fast...

Angry Orchard = 1.030 Angry Orchard Dry = 1.020

So, do you get a bitter finish too? The health food store brand of cloudy juice did not have ascorbic acid added. Just pasteurized unfiltered juice. Same bitterness as Motts.

I made several batches of cider using Nottingham yeast and two types of juice - unfiltered natural-looking juice, and crystal clear Motts. Varying amounts of added sugar, from 1/2 to 1 pound per gallon. Each time, I let it ferment to the end, yielding a nice dry cider without any...

Hello KGB, why is the dosage doubled in the presence of alcohol?

I followed directions on the bottle by adding 1/2 teaspoon of powder per gallon to two five gallon batches of very cloudy cider - one after fermentation as I racked it into a secondary carboy and another five gallon batch that I was starting in primary. How long do you think it will be until...