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I’ll try waiting some more It’s been 10 days and my test soda Bottle hasn’t gotten hard Yet.

It’s sweet because I back sweetened with stevia1.5 oz per gal. and the added sugar for bottle carbing 1 oz per gal. Which hasn’t fermented . No campden was added since before fermentation. Finished gravity was 1.000.

It seems that I’ve waited to long again in secondary and my cider is still and sweet . The yeast must have died. I used cote d blanc this time and waited about 6 weeks before bottling. I’ve heard that there is a yeast that can be added at bottling to help carbonation. What would that be?

I used D 47 this past fall on 10 gallons of cider. My cellar maintains about 60-65 deg. I pitched the yeast dry with no problem. Fermentation lasted 7-10 days. I racked to 1 gallon jugs for secondary soon after. Left in secondary for three months. They all finished dry 1.000 or so. I flavored in...

Drilling holes thru the box is a crap shoot. You could hit either the condenser or the evaporator and that would kill it. Unless you are seeing the sensor from the units thermostat inside the box, trying to access thru the wiring harness will not work. Many of these units place the thermostat...

It’s probably foamed in place. Most homeowner grade appliances are not built to be repaired. I have not converted a freezer before but have worked on commercial refrigeration for over 20 years. What I’ve read before on this subject is that you plug a aftermarket thermostat into the power plug...

I thought the reason for racking was to separate the cider from the lees. If you use the spigot at the bottom of the primary fermenter, unless the spigot is a few inches above the bottom, won’t a bunch of the lees be drawn into the secondary carboy?

If there is bubbles in the juice the yeast is at work If there is no action in the air lock there is probably a leak on the lid or where the stopper metes the lid. It looks like the lid was drilled And the surface area of the joint between the lid and stopper may not be enough to seal well

1313+9=1322

When using the syrup to carbonate how much do you add. I’ve been using 1 ounce of brown sugar by weight per gallon. Will the same amount work with the syrup?

I’m also a new cider brewer so I’m going to ask the basic questions that might be helpful to other viewers. What was the O G and did you add extra sugar to the must. Did you add campden tablets to suppress the wild yeast. Why the blanket on the fermenter? What temperature is the fermenting...

I’m new to cider brewing , just bottled my first gallon. I was just wondering if anyone has added maple syrup to increase the OG instead of sugar. Or used it to carbonate in the bottle. I was wondering if any of the maple flavor would survive .I work in a family run sugar house and get payed...

I was told to put marbles in the brew to raise the level in the bottle during secondary. The specks are still there and haven't changed any. I expect another week or so til it clears more till I get a taste. I cleaned the marbles well by boiling them and soaking them in sanitizer but they are...

This is the best pic I could get using an LED light stick to show the specks. This jug has the most marbles in it and more of the issue than the others. The marbles were still wet with starsan when they were put in the bottle.

First time making cider. I pressed about thirty gallons of cider with the help of friends and froze it before I decided to try to make hard cider. I thawed 4 gallons , and placed the cider into 4, 1 gallon sanitized jugs. I added 1/2 cup brown sugar to 2 of the jugs and a campden tablet to each...