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Oh, well in that case you don't have anything to worry about...you're all done fermenting! :) An OG of 1.060 should put you at around 8% ABV. Let it sit in the secondary for a while and clear up, then you'll be ready for bottling/kegging!

Give it some time and see what happens. How did it taste at this point? Pretty sweet still? In my experience with Nottingham I've found it to have a bitter taste in the beginning (after fermentation), but it goes away and gets smoother after some aging. Last summer I had some bottles sit for...

I think you'll be okay. My last batch of cider a few months ago took longer than expected to fully ferment and I believe my temps were colder than normal. I don't have my notebook in front of me but I believe it took me over a month to completely finish. I've had some batches with Not go...

I'd agree with seabrew that the low temp may be the reason for your slow fermentation. It may be colder than you think in your pantry...I think the recommended temp for Not is around 57-70F, so you may be right on the edge. A slow fermentation is not a bad thing, though. I'd rack it off into...

Go for it! It's about the simplest part you can make. You might print a couple test pieces to get the diameters right before printing the entire part; I know it can be tricky mating 3D printed parts since the tolerances are less than perfect. Might have to do some post-printing sanding to...

Thought about that, but for what I'd have to charge to make it worth my time, someone could buy the other bottle tree that fits it :D On the other hand, I could 3D print the adapter in ABS which requires pretty much zero effort...then they wouldn't be as expensive. I agree that it isn't...

In preparation to bottling up 15 gallons of cider, I decided a bottle rinser would be a worthwhile piece of equipment to have. And a bottle tree while I was at it. I've seen pictures of the rinser sitting on top of the bottle tree and it looked like a nice setup. I ordered the vinator...

Thanks for the clarification. I'll have to see if their "raw honey" is strained at all. The other honey they have is definitely filtered, according to the wording on their website. Really interested in giving a cyser a go...I'll have to add that to my list for next season! Just finished...

Thanks for the reply. That was the plan. Right now I have 10 gallons brewing (getting ready to start another 5 gallons) so when it comes time to bottle I'll be trying out the honey for carbing. My last batch was pretty yummy with just carbing it with treetop concentrate, so I'll be using that...

Lol I don't want to dilute it, just thought mixing it with a little bit of warm water would aid in dissolving/mixing with the cider. I don't have any experience with trying to dissolve honey into cider. There is a website (not sure if I can post it) that I can get a variety of raw honey...

I was going to order a variety of honey to add for carbing. I have the choice of raw honey or honey that has been heated/strained. Some of the raw honey may be crystallized, but warming it up will bring it back to its liquid state. I am wondering if it would be better to get raw vs...

This has me puzzled. I recently finished up two batches of Nottingham and S-04. I back-sweetened everything with xylitol and then split the batches up to try different back-carbing sugars: #1A: Nottingham with frozen apple juice concentrate (Tree Top) #1B: Nottingham with dextrose #2A...

The bit about stripping out the flavor I got from CvilleKevin's posts (stickied in the cider forum). He also mentions that the S-04 seems to retain more of the apple flavor than Nottingham, which I believe. For carbing, I bottled conditioned with Treetop frozen apple juice concentrate and shot...

We noticed the Nottingham having an interesting taste near the end of a sip. Not really an aftertaste, but you don't notice it right away. Not a bad taste, kind of a bitter taste. The S-04 has a more uniform taste. Also, I should note that I like my ciders pretty dry, only slightly...

Good to know, I may go that route. I just finished up my first two batches (one Nottingham and one S-04) which were slightly sweetened with xylitol and carbed with frozen apple juice concentrate. The Nott was good, but we really liked the S-04. Figured I would do two more carboys: one S-04...

Thanks for the suggestion...I think I'll try that! Do you have a suggestion on how much honey to add per gallon? 4oz/gal? Looking at the alcohol tables, adding 4oz/gal will only raise me up to around 8% ABV which would be alright...maybe I don't need to dilute it after all.

Thanks for the response. That is good to know about fermented molasses...glad you told me and I didn't have to find out for myself. My original idea with diluting the juice was to add more sugar for fermentation. You're method with adding molasses after fermentation would be back-sweetening...

I'm getting ready to brew another batch of cider. The apples we pressed this summer (currently in the freezer) produced some pretty sweet juice (sg 1.053) so for my last batch I didn't add any supplemental sugar since I was already at a PA of ~7% ABV. For this next batch I'd like to add some...

Well since the last time I posted I moved all my bottles to my office at work where the temperature is always in the 65-70F range. It has been over two weeks so I figured I should do some taste testing. First was the Nottingham with apple juice concentrate (AJC). I was happy to see some nice...

Before I bottled, I racked off the carboy so I wouldn't have to deal with any of the lees. I racked everything to a large sterilized fermenting barrel, then split that up for my different carbing methods. So, the cider was about as uniform as it could get during bottling. And, when I mixed in...