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would adding another packet or two of yeast help? Hate to chuck this out.

Just started a batch of cider and 4 days late almost no activity. Turns out my cider had potassium sorbate and was UV pasteurized. Is it junk? Will it eventually kick off? Any help appreciated.

I was talking to a woman at a wine making store and that was how she said they do it. Didn't make sense to me either but thought I'd ask.

I've heard of lowering the hydrometer into the carboy with fishing line. Wouldn't that effect the reading?

The volume of CO? it says see table 2 but I didn't see the table. Also temp would be the storage temp?

I actually have 2 hydrometers, but I like the idea of checking for bubbles to know it's likely a good time to draw some off to check. In other words I'm as lazy as they come and I want to be sure when I test it's time to go

But nothing wrong with just bottling w/o extra sugar if I'm ok with it dry, correct? Also can I use rate of bubbling in the airlock as a rough gage to bottoming out? As I said I was bottling when it was about less than once a minute. Would at least two minutes between bubbling mean anything?

So the safest method is keep checking until my batch SG bottoms out.Then I know nothings happening in the bottles but my batch will be dry no fizz at all.

Thanks for the great responses. Can I test by lowering a hyrdrometer into carboy with fishing line? Or do I need to draw off a sample?

So would 1.004 or 1.00 be a safe "rule of thumb?

So again anything under 1.010 is safe to bottle w/o fear of exploding? or is that even a bit high? Is it ok to take off the air lock to do a check? I thought that would let air in and interupt the process

I take hydrometer readings before and after. Here are my readings. Batch #1 1.050 1.000 Batch #2 1.052 .995 Batch #3 1.056 1.004 Are these readings such I should not have bottles exploding? I don't know what carbonating in the bottle means. Theres just a small pop when I uncap a bottle.

So far I have bought store cider dumped it in my carboy and added yeast. When the airlock bubbles less than once a minute (about 18-20 days) I rack it right into bottles. Then start drinking it immediately. No "ageing". So far I've been happy with the taste and I get about 7.5-8.5% alcohol...

Hello All, I've made 3 batches of cider using walmart type cider. I always shake this cider to mix in the sediment before adding to my carboy. I assume it contains "flavour" or something else worth retaining. Is this wrong? Just wondering if I should skip this and have less sediment to deal...