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yea i think your right on the money. sack up and try a real cider already...

So my first batch of cider is still in the works. Ive since bottle it, and have now put a few bottles in the fridge to cold crash. The bottles in the fridge seem to have a rather thick layer of sediment that appears gelatin like? Is this normal? I want to give it a taste, but Im afraid...

I will consider this. Thanks. I was thinking that your recipe had a lot of sugar, but then, I was still thinking in one gallon-er mind set, haha! So you cold crashed, then primed? What is the pro/con of cold crashing first? Clarity, is what Im guessing? Thanks for the help/info.

Wow, thanks a lot for the info, IDK why i was under the impression that carbing was supposed to look like fermenting? I was expecting to see bubbles coming from the bottom of my bottle, and fizz??? I guess its all the talk about bottle bombs that led me to this ass-umption :cross: But now, i...

I'm not sure I just measured by teaspoon?

So today was my tenth day of fermentation. There were only the slightest tiny bubbles left coming from my cider. I racked into a clean sanitary jug and bottled one with about a teaspoonful of honey to prime. I wanted to try this one before I bottle more and I also want to see if my cider will...

Thanks for the info.

could you elaborate, I plan on getting some more equipment, and a hydrometer is the next on my list. Im gonna start a new batch here in a few days. Thanks for the help.

Thanks for the tips

How long did you rack before bottling? Was it fairly well carbed after just a day? Cold crashing means in the fridge right, I'm fairly new to this and still tryn to get down the parlance. Thanks

Haha; naw I was just worried cuz we got a cold front and the old lady wont let me turn the heat up Also heard about setting it in a bath of Luke water to keep the temp steady. It did kick up tho

This is interesting, I'd like to see what info you get, should I ever see the same problem. Good luck with the batch, though.

Lots of good Information Guys! Thanks a lot! It's still going, slowly but surely, but its going. I just got home, gonna set my one gallon batch on the back-center of the stove top, and turn the oven on, see if i can heat her up a tad from the residual heat. Thanks again.

Just a correction, It's been Five days since i started this, my first ever, batch of Apple Cider. Not a week. Does this sound like normal activity for Champagne Yeast? IDK why I feel like the fermentation should be going a little more vigorously, still. Thanks.

If I decide to let the cider clear for a few weeks, will the yeast still be active enough to carb when I bottle? Thanks:mug:

Thanks for the tips, guys. Its been about a week, and I gotta say, my yeast seem to be going sloooow... The bubbles are getting tiny few, and my air lock "glugs" about once every few seconds. Is this normal? Thanks again.

If you wanna spend fifty bucks, you could get a good mr beer kit from amazon. I started with cider, its easy, and it was recommended to me as a first try brew. I spent all of 10 bucks on a gallon of AJ that came in a glass jug, which i am fermenting in, a bung, an airlock, champange yeast...

nice! plan on getting a mr beer too, tryn cider first.

I will try one ounce, thanks.

Ha, and I was thinking about it all day at work, like, "Man, I'ma get home and my Cider is gonna be all FUNKY!" Thanks, Brew-seph!