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Hey guys...I'm starting my 2nd batch of cider now and having some concerns... Tuesday evening I put the 5 crushed campden tabs in...12 hours later, the pectic enzyme, and 12 hours later the nottingham yeast (wednesday evening)... it is now about 60 hours later and there are some medium...

Let me give you the vitals... - Started with fresh pressed juice with gravity of 1.042 - Added enough pure cane sugar to get me to 1.059 - Tossed in S-04 and the bubbles began - After 1 week the gravity was down to 1.038 - After 2 weeks the gravity is now down to 1.026 I'm still...

that's it...pretty self-explanatory title... thanks

I had planned to do my first batch au naturale so as to keep things simple for myself but after getting the SG and seeing how low it is, I'm thinking I might be forced to add sugar... Has anyone ever started out with a SG that low? Did it turn out any good If you do think I should raise...

Just want to go through my steps here and make sure I'm ready to go...please correct me or offer suggestions...I'm looking to make a nice clear, sweeter cider, perhaps with some carbonation... 1. Getting 5 gallons of unpastuerized cider today from local orchard. 2. Throw the cider in a better...

Hey guys...i'm working on my first cider batch. I have some fresh pressed juice coming from a local orchard that is specially pressed with hard cider brewing in mind...so I don't want to waste it... 30% Suncrisp(cross between Golden Delicious x (Cortland x Cox's Orange Pippin)) 30% Ida Red...