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I've been skipping transferring wort into secondary fermenters when I can, choosing to let the yeast 'clean itself up' by sitting on the yeast cake... Does the same principal hold true for cider?

The other day I noticed wilting and browning of the vine. The next day half the bines on my plant had withered and died off. The other half of the plant seems healthy. The vine looks like bark where it died off. Not sure what happened here. But I'm glad it's not a total loss.

I've got two batches of cider going. One with WLP775 English Cider Yeast. The other is Lalvin EC-1118 Sparkling Wine Yeast. Both batches seem to be fermenting,, however only one air lock is bubbling. The champagne yeast formed a krausen and looks like it's active... But no action on the air...

I used Nottingham Ale Yeast to ferment a 5 gallon batch of low gravity blond ale. The characteristics of the fermentation were different then any yeast I've used so far. Just sharing my experience. 12-24 hrs after pitching Wort is clear Krausen looks yellowish and globby No sediment on...

Hi all, Noble Hop on Dundas St. has shut down... A notice on the door says that Toronto Brewing Company is taking over the lease. I hope this saves anyone from wasting time going down there. I was miffed. Cheers.

Maybe I should've opened up a little more in my first intro. Hello.my name is Ian. And I'm addicted to brewing... I've only been brewing since last Xmas, started with a 1 gallon kit and quickly upgraded to 5 gallon all grain set up. I tried making cider and wine, and also brewing...

Oi, This site has been a great resource. Thought I'd join in the conversation. cheers. :mug: