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Hmmh, ok. I still don't understand what the difference will be if I had already added my fruit matter. Explain to me like I'm 5? Where I wait to add it, the yeast are dormant for the next 9 weeks. Where I theoretically have already added it, the yeast feast for a week and are dormant for...

Ok, thanks. I did indeed rack my primary into a carboy, but didn't add the fruit per your advice. However, since my SG (0.095) is so low (indicating low sugar), won't the yeast surely die over the next 9 weeks? Why can't I just add the fruit matter now and have it ready for my return? This way...

Ahhh, ok. Does secondary fermentation typically require pitching additional yeast? My impression of racking is that you lose a fair amount of your yeast content doing it. And on that note, if I rack it in the next few days, wouldn't this solve the autolysis problem? Theoretically, if I added...

Ahhhh, ok. I'll rack it to secondary then and leave adding my fruit mash until I get back. What will actually take place during secondary then? Is it just to siphon off the cider from the solids and yeast? And in that case, will much further fermentation take place during secondary, or is more...

I don't have any airlocks with a blow off attachment/nozzle, just the typical three piece ones. One question though regarding open primary fermentation (fermenting in a primary bucket with the lid placed on top, but not sealed): Can I open the lid and peek inside during primary fermentation? Or...

I don't intend to do secondary while I'm still here. My plan as it stands right now is to have my primary fermentation complete by the 18th of June (as I leave the next day and return in late August), and rack it into a carboy for secondary fermentation on the same day with my pasteurized fruit...

No air lock. I'm doing an open ferment for my primary. Which basically just means I've got my 23L of juice and yeast in my primary bucket, with the lid placed on top. It's not airtight, so the CO2 can escape, but it blocks particulate debris. So no airlock. Is this a problem? I'm noticing fruit...

Will do! I'm just letting my EC-1118 sit in some warm water before I add it to my juice! Since my primary bucket doesn't have a valve spot in the lid, I'm just resting the lid ontop of the container unsealed instead. Should I add any additional sugar? I'm aiming for 8-10% alcohol content.

Neat, thanks! Should I consider using a different kind of yeast? I've been told that should I go ahead with champagne yeast my product will have "essentially no flavor" :/ WLP002/005 were recommended instead (ale yeasts). Also, is 10 days enough time for primary? I've got to have it...

Hey folks! This will be my first time brewing, and I'd hugely appreciate any feedback on my procedure. My ideal product will be 23L of a dry, crisp, high alcohol cider flavored with raspberry and ginger. I've been asking around and doing my research, and this is my rough process: Cider...