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What an awesome username - I’m 20 hours into my private certificate now. The cider is at 1.041 today, as we’re passing the 100-day mark and falling SLOWLY. The good news is that every sample tastes amazing.

This is about stuck fermentation in a cider; yes there are other threads about dealing with preservatives like potassium sorbate (k-sorb). Problem: Very slow / stuck fermentation Brew: 5 gallons of Nature's Nectar Apple Cider (with potassium sorbate, but the raw cider "requires...

BYO + friends & coworkers

Does this imply I've "brought this back from the dead"?

Enjoyed feedback on brewing temp. Been getting TERRIBLE hangovers after brewing 50+ gallons at 70°-80°. Will get back after brewing at 60-70°

I'm not sure why everyone leaves this out… Add the sugar - preferably dissolved in the smallest amount of water already - after a day or two or three in primary. This will keep your yeast in a lot better condition. Make your hydrometer your best friend and add the sugar as soon as your...

I rinse out my bottles with a tiny shot of dish soap and hot water after I drink them, then dry. Put them through the dishwasher twice before bottling, using 1/2 detergent the first cycle, and no detergent the second cycle. Never had any problems.

Works! Thanks! That just made them $100

Funny you mention this... I'm in NYC as well. I had the problem just yesterday that I couldn't find grape juice concentrate. I'll let you know when I find some. Good luck!