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Great advice! After almost two weeks, my latest test bottle has plenty of fizz. Just makes me smile. I'm going to cold storage now and let it age.

Ok, thanks. I'll give that a try.

I've got five gallons of cider that I think I'm ready to bottle. And, I'm hoping to have it carbonate in the bottle. I pitched the yeast on Jan 20. Its gone through the rolling boil process and finally slowed to an occassional bubble out the airlock. The SG is at 1.000 (no sugar). My plan...

I recently used EC1118 yeast for a 5 gallon batch of cider. I started out with unfiltered cider - so it was cloudy to begin with. After two weeks in the primary fermenter, it was still cloudy but my airlock had stopped bubbling. So I racked it to a second carboy. It cleared completely after...

Can someone tell me what WOW acronym means? Sorry for my ignorance.

So I racked from my primary fermenter on December 20. At that point, the final gravity was 1.0 and the PH was 3.4. The taste was very pleasant but most of the fine champagne style bubble I had developed from the EC1118 yeast had dissipated. I let the must sit in the secondary fermenter...

Excellent point Thrupney. I'll need to buy some from the brew shop. Finding traditionally brewed ciders in northern California is a challenge at best. On the titration point made by Jonewer, that figure equates to 7-9 parts per thousand on a TA scale. I don't think that's implausible...

Hello all. I'm new to the forum. Just getting started with a batch of hard cider. We've got lots of apples here in Northern California, just not many of the bitter type. My first batch is still in the primary fermenter. It's 8 days old and is starting slow down. The SG is now at 1.005...

Thanks for all the great input. Really appreciate the support. Here's my status. I'm one week out from casting the yeast. The must is cloudy, but aromatic with a nice fine bubble consistent with a champagne style yeast. I just checked the SG. It's at approximately 1.005 -- that's down...

It doesn't have any smell of vinegar. Very aromatic smell of apples.

Hello all, I'm new to cider making and could use some help. Any and all comments would be appreciated (I've got a thick skin). After pitching yeast on December 7, I tested the acid level today (December 11). The acid level appears to have risen from approximately .7 to .9 Here's the...