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Bottled on Sunday and finally finished! We brought the keg to room temp and took another reading which again revealed no additional fermentation. Back sweetened which brought it back up to almost 1.020. Waited a few days then sampled again and found the gravity to be unchanged after back...

The high alcohol content would be my first guess. Maybe dormant yeast? I was also told that sometimes a really high sugar content can overwhelm the yeast. Any truth to this? I could see it possibly creating a hypertonic environment preventing the yeast from multiplying, I might be wrong. A...

This is exactly how mine looked.

Making the back sweetening solution went well! My syrup, when finished, smelled similar to maple syrup. It also seems like the solution is quite viscous which might help when mixing with the cider. If you guys don't mind mentioning what gravity you ended up with after back sweetening, that'd...

Mine still looked like OJ after 2 weeks? About to make my caramel sauce/concentrate solution right now. I bought some cinnamon extract to use instead. 1/2 tsp sound right??

When racking to the keg I added kmeta and ksorbate as directed on the labels of both. And yes, plan to use a beer gun. Was down to 1.007 when I sulfited (started at 1.060) It's sitting outside right now as I'm trying to get it to clear a bit for looks. As someone else pointed out, it looked...

On another note, my said friend just finished a batch of his own hard cider. He used 5 gals of the same cider and yeast as I did and back sweetened with cider he concentrated via the stovetop. The end result was decent but like someone said earlier, I think heating the cider to a concentrate...

WWWHHEEEW!!! Read this whole thread front to back and just finished! This is my first post as well as my first time trying to brew ANYTHING. Before I go on, I'd like to thank everyone who contributed to the thread as well as Mike for the recipe. This is currently fermenting in the carboy now...