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Over the years I've had a lot of experience with producing alcoholic beverages - ranging from miscellaneous fruit juice fermented with bread yeast in Saudi Arabia to sugar fermented with turbo yeast in Australia. I've recently tried my hand with a cider kit with reasonable results but I'm not...

Thanks

I think I saw in the Mangrove Jack instructions advice to leave new bottles in a warm place for 2 weeks before opening. Is this to allow the residual yeast time to properly carbonate the sugar added at the bottling?

I started with 1 kg can of Morgan's Apple Cider concentrate plus 1 kg dextrose in 20 litre. The OG was 1.030 on 20 Sept. it's now still around 1.000 with a minimal amount of gas bubbles in the sample tube.

Thanks Mate, I guessed it had to be a slow leak because it was obviously fermenting. My alco-meter gives an AbV of 9% - would this be accurate or could be showing some error because of it's not being a pure alco/water solution.

I've read the comments here with interest although I don't understand the brewing terminology yet. My speciality has been distilling which seems far simpler -........................................ Becoming a bit tired of bourbon, gin, etc. I thought I'd try brewing cider. So I bought a 'pack'...