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I've tried xylitol (birch sugar alcohol) with decent results as a nonfermentable sugar. It's nice because it doesn't have an aftertaste that I can detect in small amounts - and I'm usually extremely picky on that - and because you can still bottle carb if you're looking for fizzy cider...which...

I'm not sure yet...I do like it fairly dry, but I have some xylitol (sugar alcohol from birch trees!) that I might use a bit of if I decide it could use it. I usually really really dislike the flavors of artificial sweeteners, but I've been trying this in different applications and it seems to...

Thanks everyone! Much appreciated. I think I'm going to leave it for a bit longer. I've got some bottles that aren't being used right now, and between them and 3 1 gal jugs I'm hoping to split the batch to experiment. Fingers crossed!

I have 5 gal of cranberry-apple cider fermenting with Nottingham ale yeast, and I'm wondering how long I can keep it in primary before I run the risk of off-flavors from autolysis? I don't have a second carboy or bucket (I know, I'll get one soon!) and I know Edwort's apfelwein stays in primary...

Your name makes me feel slightly less awkward about my reference to butterbeer in my introduction thread...so...thanks for that!

...is what I kept telling myself. I finally took my own advice, so I thought I should stop and say hi! I'm a brand-new brewer, worked with cultures and fermentation before, but never anything more complicated than kombucha. I live in Minneapolis, I work weird hours, I'm young enough to daydream...