Hard cider question

[Tori]

Hello. So me and my partner made a cider from pure apple juice. All was well. We thought the fermentation had stopped on week 3. We started 1.052 and finished at 0.997 at 7.22% We racked off the sediment and added raspberry syrup from asda and wilkos rgj. We put bungs on to leave it for another few weeks and the bungs have popped off!
I think we started the fermentation again? I think I was supposed to put air locks on..
Will it be okay? Shall I add locks?
Will it be stronger now too?
And how long shoukd I leave it?
Complete novice here!

 

[Chippy_Tea]

Will it be okay? Shall I add locks?

The layer of CO2 will have protected it so i think it'll be fine, put the airlocks back on.

Will it be stronger now too?

Its fermenting again so yes.

And how long should I leave it?

Until its finished (same hydrometer reading taken over a couple of days)

Complete novice here!

We all are when we start. :thumba:

 

[Tori]

Thank you!
How would I add flavour after its fermented then? Would it be better to add it at the start?

 

[Chippy_Tea]

I don't make cider so i am only kicking the tyres, if anyone has a better idea please correct me.

I would add the flavour before fermenting (this is what we do when making supermarket juice wine) as you have found if you add anything with sugar you risk it fermenting again, you could try adding flavour to the bottle just before drinking it.

How to make supermarket juice wine - http://www.thehomebrewforum.co.uk/showthread.php?t=49462

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