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bottling and priming cider

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  1. Indiana Red

    Priming and existing yeast viability

    Im about to bottle this pear/apple cider that has been in secondary for a couple weeks outside 30-40F aprox 6% and 1.000 I see a little "fallout" in the carboy. Do you think I should introduce more yeast at the same time I put in the corn sugar priming solution ? Or maybe just rely on the...
  2. R

    Cinnamon stick in the bottle...?

    This year the harvest from the orchard was the best in recent memory. Heck, I'm pretty sure it was the best year my family ever had. Especially the Cortlands. I had enough bushels, I could have made just under a hecto of xxx batch. But with the cold weather, I bet that batch would have frozen a...
  3. Brentranome

    First time cider- "Even stink would say that stinks."

    I just did my first ever batch of cider (4.5 gal), made from honey crisp apples at a local orchard owned by friends (Let no man ever complain of free cider), and I added in crushed campden tablets and let it rest in a fermenter for 36hrs. After that, I dry pitched the yeast and let it sit for 2...
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