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Hey all, newbie question here although I've been brewing for a few years. This is my second time making hard cider and I'm doing the exact same recipe I did before (4gals apple juice + 1 to back-sweeten) however this time my fermentation seems to have stopped after 48hrs. Here's the run...

I created my yeast starter on Monday with the intent to brew on Tuesday, however things came up and I haven't been able to brew until today (Thursday). The starter finished fermenting yesterday but I still left it sitting out at room temperature because I felt it would be fine to use if I brew...

I def broke the pouch and shook very well. 3 hours later the bag looks exactly the same as it did before I broke the pouch, not even a bit of swelling. I'm assuming it's a bad batch and I need to get some new yeast?

Yesterday was bottling day for my 2nd brew ever and I'm very pleased with how my beer has turned out so far! This is the hefty sample I allotted myself to sip on while bottling it up: It's very sweet and fruity, with notes of brown sugar and just a light bite of ginger on the finish- very...

When I pitched my yeast a few days ago I'm pretty sure I pitched it too hot. After 24 hours of no bubbling in the airlock I was positive I had killed my yeast. It has been over 48 hours and I've yet to see any action in the airlock- so I picked up some new yeast to repitch. After activating my...