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  1. S

    Hard Cider

    A few weeks back I decided on a whim to make a small 1.5 gallon batch of a hard cider with extra yeast that I had laying around. I've never made a cider before, yet alone buying a pasteurized cider with preservatives and pitching yeast. It has been fermenting for 2 1/2 weeks, which is wonderful...
  2. S

    Secondary Fermentation Time

    I have had an amber ale in primary fermentation for almost 3 full weeks now. I never had time where I could switch to a carboy for secondary fermentation. At this point is it worth putting it into a carboy for any amount of time? or should I just go ahead and bottle it?
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