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No go. SG reading was the same as the initial reading. Oh well, lesson learned. At least I only wasted 2.5 gallons.

Stupid Glycolipids!!!! Well, I have two 2.5 gallon batches... one seems to be cooking along just fine... The other starts up when I re-pitch but only runs for a day or two then stalls. I may keep the batch that's doing well and dump the other. Start over with some real juice. I'll check the...

Yeast is about 2 years old. I used it back in October and it worked fine. And when I start it in some sugar water it is very active within 10 minutes. So the yeast should be fine. I just added more yeast to both 2.5 gal batches. Warm water with a tablespoon of sugar and a tablespoon of yeast.

I found one of the gallon jugs. The ingredient is "Glycolipids" (To maintain freshness) If that's ok to start with... maybe I added too much campden when I started the batch. 1 tablet per gallon... crushed and dissolved... waited about 26 hours to pitch the yeast. That all seems proper...

Hi, I started a couple batches (2.5 gal each) just before the holidays. My normal cider place was closed so I bought 5 gallons from a local grocery store. The only extra ingredient was something that was supposed to preserve flavor... it was not the typical potassium sulfate or sodium...

Hi. I’ve made a few batches of cider and got pretty good at stovetop pasteurization to get semi sweet carbonated cider. Now I have a keg system and plan to get the cider to the proper sweetness before kegging. Then carbonate in the keg, vs letting the yeast do the carbonating… Problem is, I need...

SG of the cider was about 1.005 out of the flat bottles. Then I added 1 cup of brown sugar to bump it up just a bit. There's definitely sugar available for the yeast. It tasted fine, I just wanted to kick it off again so I could carbonate in the bottles. Doug

Well, I put about 10 liters of cider back into a carboy and added 1 cup of simple syrup. Pitched my yeast and it's been sitting for a couple of days now... no bubbles. Should I just dump this 2.5 gallons and start a new batch? Thinking it's not worth playing around with such a small amount...

Hi, Yes, I backsweetened from fully fermented cider. I need to get better about the math... but yes, your assumptions about bottling at 1.015-1.020 and SG falling to 1.005 in bottle is probably right. Ok, I'm going to re-ferment starting tomorrow. Need to get another air lock since I...

Here’s the deal. I have two different kinds of flip top bottles. I fermented my cider and back sweetened it and bottles it. Let it ferment in the bottles for one week and then pasturized it. results Bottle type 1: Good seal and sweet carbonated cider. Bottle type 2: Bad seal and sweet flat...

Hi, I have a hydrometer but not sure if it has a SG scale. The three scales it has and ranges are: Balling 0 - 30 Proof 0 - 26 Alcohol 0 - 13 Alcohol and Proof and redundant... don't know why they wasted the space. I suppose potential alcohol can be converted to SG... Hydrometers are cheap...

Hi, After making a very dry batch of cider I have decided to try backsweetening. I plan to make simple syrups with white sugar and brown sugar just to experiment with two flavors. Just wanted to check my plan with y'all. I use 1 liter bottles with flip tops. I plan to ferment for whatever time...

NCFIELD, That my my concern too... I want to make still cider, like my first batch, but I think the first batch is going to be too dry for my taste... How to add sugar and stop the yeast to make sure the sugar stays is my goal. I like the idea of killing the yeast with campden and sorbate...

So, I do want to stop the yeast... I thought the sorbate in the preserved apple juice would do the trick. From what Yooper said, it doesn't sound like the sorbate from the apple juice would provide sufficient concentration to stop the yeast. So... campden tablets and sorbate first, then...

Hi, I've read a couple of threads recently where people ask if they can back sweeten with store bought apple juice. Didn't want to hijack any threads with my question, so here's a new post. My first batch is aging currently and I've taken a few samples over the past 3 weeks. Not sure I'm...

I just bottled my 2 gallon batch into seven 1L bottles. I put a half stick of cinnamon into one of them just to see if it would make a difference. I plan to drink and share a few of these around Thanksgiving, so they will have about 7 weeks to age. Looking forward to trying the cinnamon...

I too am doing my first batch and have decided to keep it simple. I read a lot and watched a lot of videos and the details of various yeasts, nutrients, secondary fermentation, cold crashing, pasteurizing, back sugaring, etc... could make your head spin. Here's what I'm doing for my first...

My local cider mill recommended Lalvin QA23. It's a white wine yeast. Haven't tasted the cider yet, but fermenting for 6 days and looks pretty active. Doug

Sounds good. I'll stick to my simple cider plan. Juice + yeast... bottle and fridge. Thanks again. Doug

Hi, I'm mid-ferment right now and am planning to bottle my two gallons of cider into 8 one liter bottles when the time comes. I did not add any sugar to the cider and just plan to let it ferment as is for about 4 weeks. Assuming the bubbling stops or slows to almost nothing, I will rack...