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1

While c02 does absorb easier at colder temperatures, I doubt you would get inconsistency if they are fully conditioned and chilled completely. The extra chill time could be it just finishing conditioning, as many yeast will still be active at fridge temps. Possible causes could be conditioning wasn't complete or different amounts of yeast or fermentables in ...


2

0.004 difference is also 1 Blg difference, to say it in units I know. That's pretty big here. At the same time, it's also pretty possible your fermentation has finished. If in doubt, I would try fast fermentation test. Take generous amount of baker's yeast, fresh. Like, 1/5 cup. Fill the rest of cup with your beer, stir, put in dry warm place and wait a day ...


3

Looks Fine.. almost. You do need some yeast nutrients though. And.... 2 cups sugar to 1 gal puts you in Apple wine territory, and will be hard for a bakers yeast to attenuate fully. Also adding a priming sugar will do little with this recipe as the yeast will have died from its ABV tollerance. When I make cider it's like this. 1) Sanitize everthing: ...


0

Give the bottles a 7-10 days at room temperature to carb. Then chill one and open it. If its carbonated the way you want, put the rest in the fridge. If not let them go another three days and repeat the process. As for junk in the bottom the fact that the cider is in the bottles now limits your expectations. If there was junk in the cider and you put it ...


1

That's a lot of priming sugar for one gallon, your bottles are in danger of popping if your yeast can handle it and it's left for too long. You don't mention total sugar amounts added, gravity readings or yeast used, so a couple of things could happen here: Yeast alcohol tolerance is reached, and nothing more will happen. Your cider will be flat and ...



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