First time Cider maker - Help needed please?

[funnyfarmer]

i didn't add the yeast and sugar. i went to you tube after my last post. best i can tell its at 1.00. should i leave it secondary for another week or two, or just bottle it? I'd like it to be sweeter. but my juice has a lit of floaties. and IM not sure if i should use it or store bought juice. and this will cause it to Carb right? should i put campden tabs in again? i just don't want to mess it up now. i decided it wasn't vinager taste just high alcohol%. which i don't like. but it might taste better with age? IM at a loss

 

[ROLLTIDE]

You are doing good, I recommend adding campden tabs then back sweetening with some frozen concentrate apple juice,brown sugar, or honey....basically what ever you want. Now would be good time to steep some cinnamon sticks or clove and add it if you would like. You are the artist and this is your artwork, do whatever you like.
edit : guess I forgot to answer your questions. The "floaties " are krausen, they are spent yeast and impurities. No big deal but you really want to be gentle around them, they can give your cider a slight bitter taste. And yes, it will change flavors with age although not a significantly as if the yeast was still working on it.

 

[funnyfarmer]

Thanks for the reassurance. The floaties are in my fresh juice not the cider. Cider looks pretty clear. So I should campden and back sweeten in secondary then bottle? Should I put airlock back on after campden tabs? Is the concrete floor of my basement cold enough forced crashing?

 

[ROLLTIDE]

No need for an airlock after you add the campden and it doensnt matter the temperature of the floor either. The campden is going to neuter the yeast. And floaties in fresh juice ??? There may be an infection if it was not pasteurized, no biggie, add campden wait 24 hours and start round 2.

 

[Phlyborn]

I was under the impression that potassium sorbate was needed to halt the yeast

 

[ROLLTIDE]

If you backsweeten with a fermentable sugar, it most definitely will restart the yeast. There are other alternatives like backsweetening with an artificial sweetener. I personally cant stand the taste of that stuff. And even if you didnt backsweeten, why risk injury from bottle bombs ? Glass shrapnel, nuff said.

 

[prandlesc]

Backsweeten with wine conditioner - non-fermentable sweetness.