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I appreciate the feedback everyone. I did attempt to use that existing cider, but it didn't smell/taste right. I ended up just starting from scratch and dumping that batch. I'm glad I didn't combine without taking your feedback in to account, I would have had 2 bad batches. Thanks again. :)

Hey everyone, I am brewing my normal 5 gallon hard cider with WLP775 and apple cider from my local orchard. I didn't realize it until it was too late, but the cider includes potassium sorbate, which I believe stops the yeast from reproducing. It has been almost 3 months and I have no movement...

Update: I've decided to transfer my cider to a secondary. Gravity is 1.020, down from 1.095 starting, so we're right around 10% ABV. I've carmelized the honey and I've added to a half full secondary. (I used cheese cloth to filter, as the fresh juiced cider still had some grit in it) I...

Dang, I don't know why I was thinking they were more. I know a long time ago, there was a 1% difference I thought, but I'm thinking back like 7-8 years. Well, I guess that settles it. lol

Does the raspberry list a 5% ABV or a 6%? Based on those gravity listings, wouldn't it be only 4%? So I started around 1.095 and it looks like I may wait until 1.020 or so to move on to the next step. I suppose I'll just keep tasting as the gravity keeps getting lower and see where I think it...

Just tasted at 1.040 and it does seem a bit sweet, kind of thick actually. I liked it, but I can say for sure that 1.040 is too high to stop fermenting. :)

I was shooting for 1.030 because I didn't want it to be too strong and/or taste too much like wine. The Woodchuck Amber that we like is only 6% ABV, so I didn't want to get too much higher than 8-9%. I may taste at 1.030 without the honey backsweeten and see if the alcohol content is right or...

As an update, after 15 days total, we're down to 1.048 from our starting gravity of 1.095. It is starting to smell more like hard cider. I haven't really had any airlock activity this entire time. Still planning on stopping the fermentation at 1.030, might be another week or so.

Just wanted to send an update. We used 120lbs of apples from a friend's tree. We basically cut the cores out and used a machine to grind everything up. The machine would spit the peels out the front and let the juice drain below. Once we had enough juice (just under 5 gallons), I filtered it...

Thanks for the reply bro. I'll leave the chemicals out of it, hopefully it goes well. :-D

New to brewing, looking to make my first Cider here soon (love Woodchuck Amber). I did an Irish Red Ale as my first brew and it turned out great! I'm wanting to get some local apple cider, but will probably end up with store bought juice instead. I'm going to try to follow the original recipe...