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Okay, I will think about blending it. I am not very keen on waiting more than a couple weeks beyond the 21 day fermentation. Still, none of you think if it's still too bitter at the end that backsweetening would help reduce this?

Hello, I am brewing a 5 gal milk stout and the recipe requested .35 oz of magnum hops in addition to 1 oz of another. Since the store only sells in 1 oz increments, I just added 1 oz of each because I thought it would only taste better and have more flavor. Just from tasting it before...

I do not have any carboys available, so my only option is to bottle as is?

These things will still occur in a fermenting bucket that is sealed with an airlock and has no more than an inch of headspace? So I should add the sorbate right now and wait a week to add the sugar?

Successfully racked. Now I am waiting for it to settle to bottle. They are in fermenting buckets, so can I add brown sugar and sorbate now if the goal is to get to bottling as quickly as possible?

Okay, I don't quite understand what's preventing me from repeatedly siphoning off the cider while waiting a few hours in between for most of the lees to settle until I get essentially yeast-less cider and then adding sorbate though. I guess this is the question of the definition of "ready to...

How do I know when I can stabilize? By measuring the gravity? Thanks

Yes, I was thinking of saving some. "aging the rest" would still be racking now and adding fermentable sugar for carbonation though right? Or "aging the rest" would be leaving it in the fermenting bucket and racking in a week or two for carbonation? I see, thank you for the sorbate tip. So if...

Hello, I am trying to get my (17 gallons) of cider that has fermented with wine/champagne yeast for 2 weeks ready for drinking as quickly as possible while maximizing tastiness. The cider will likely be very dry so I plan to backsweeten. If you can, please fact check my statements and...