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Hopefully final question. I now have 30 bottles of cider that have been clearing for just over a week. I put half a teaspoon of sugar in each to start the secondary fermentation process. Should I have seen some response in the bottle?
update.The cider now has a sg of .994. There still seems to be some small bubbles appearing on the top of the cider so I assume it is still fermenting..Is it still too early to start the bottling process?
thanks for the reply. I think I will rack it off tomorrow and then leave it a few days to see if the sg stays the same or the the fermentation process stops
update. The sg is now .994 however there still seems to be some small bubbles appearing on the surface. I assume that it is still fermenting. Is it still too early to start the bottling process?
we are fermenting well, lots of activity. I haven't tested the SG however it now tastes sweet so not certain how it will turn out. We live and learn. Thanks for the advice
thanks for the advice. Will give it a go and let you know the result
Hope someone can help. I have 20L of pressed apple juice in a fermenting bucket however have been unable to get the fermentation process started ( despite adding three lots of wine yeast and also some sugar) I did sterilise the juice as suggested however left it for over 24hrs before adding the yeast. The juice does taste quite acidic. Does anyone know if this would affect the fermentation process and does anyone have any suggestions (polite please) about what to do