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Just for the fun of saying it. I am so impatient I dont know how I took up this hobby but I love it when its finish

richmke and Arne I don't want to stabilize because hope you too make it into sparkling cider

Okay I want to thank you all and I realy appreciate it. I hope to keep it going . The room temperature can fluctuate but its usually within 10 degrees from 60 degrees Fahrenheit to 70 degrees Fahrenheit . BernardSmith are you saying I could have racked it too well? but thanks for the great...

wow you misunderstood my comment took me out of context and assume I'm trying to mock somebody, you know what they say about people that assume right. truthfully the only thing that I see that came out in my message it's frustration In looking for the answers. you know where you can put your...

I'm not trying to mock you it was just a problem trying to erase a duplicate comment So just put a Bunch of ooooo, I'm not trying to mock you I'm just trying to get a clear answer and using the info to be able to get the proper questions for you guys to answer. I'm basically begging you for answers

Ooooooooo ooooooooo ooooooooo

why can't you guys give us a straight answer or is it that you don't know. Like you said it depends , so what are the depending factors or you don't know?

*the SG is still 1.010 and has not changed since the first rack.

It tastes very sour but great apple flavor.

Okay the SG is still 1.010 and has not changed since the first rack.

Is it a stuck fermentation because when i tasted on the rack it was still very sweet ? Or is it still fermenting but no co2 coming out of the air lock and I can see that there is no leak at the lock. no small bubbles and very little Lees on the bottom. What is your opinion on checking it? If i...

I have not checked SG since the first rack because there has been no activity and was afraid to put more air into the carboy. Is it a stuck fermentation because when i tasted on the rack it was still very sweet ? Or is it still fermenting but no co2 coming out of the air lock and I can see...

1.060 at the start and 1.010 at first rack . Im three weeks in total. Thanks , you'er the only one that replayed. vacuumpumpman

I am making a apple wine and I did not use metabisulfite on first rack because I used pasteurized juice . should I even use it and if so should I just add it because its been sitting two weeks in the 1st rack since I rack it off the sediment ??? 2nd part my apple wine in its first rack...