Darklordenron
Well-Known Member
So I brewed up a batch of hard cider 2.13 gallons and tried to backsweeten one gallon with Xylitol. I definitely added too much too soon and had to dump that batch. Luckily, it was only one gallon and I had another left. Secondaried that one on the 20th. My first question is, how much xylitol would I want to add to that one to get a sweet taste and still carbonate it in the bottle? (I read somewhere that 3 tablespoons would be sufficient)
Secondly, I made a second 1 gallon batch that same day on the 20th and it's been stored at 62-65 degrees. It's still fermenting! Not as vigorous as it was the first few days, but it's definitely still going. My airlock is going nuts with activity! How long typically does fermentation last in cider? My first batch didn't have a typical airlock because it was in a Mr. Beer keg doing it's thing. I know not to judge fermentation length by the airlock, so..
Secondly, I made a second 1 gallon batch that same day on the 20th and it's been stored at 62-65 degrees. It's still fermenting! Not as vigorous as it was the first few days, but it's definitely still going. My airlock is going nuts with activity! How long typically does fermentation last in cider? My first batch didn't have a typical airlock because it was in a Mr. Beer keg doing it's thing. I know not to judge fermentation length by the airlock, so..