Practicalfool, when you say take a small smaple and measure to be sure its low enough, what do you mean? is this something the hydrometer can tell me? If so at what point would you reccomend not using carb drops in the bottles?
Thank you guys for the reply,
So if I buy a champagne yeast, all I need to do is put it in room temperature water and then pour it on top to ferment?
So to get to bottling point, I just wait until the gas is no longer bubbling? usually about 2 weeks
Hi guys, another newbie question which I am sure you all love answering. Thank you in advance
I have been doing some research on this forum mainly and I am looking at starting my first cider brew (I brewed beer about 6 years ago, not very well)
Anyhow I am liking the idea of using a 5 Litre...