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4 days of fermentation is a very short amount of time for a cider. Let it go. Add yeast nutrient if you can acquire it, ideally something with both general yeast nutrients (yeast hulls, vitamin B) and DAP. Cider does not really have all the things yeast wants to be healthy, and needs additional nutrients. Look in to "staggered nutrient addition" if you want ...


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start with sterile carboy airlock funnel and cold pressed Apple cider. Don't use anothing that has preservatives in it. Pitch in a camden tablet per gallon of juice to kill any un-identified bacteria or yeast. Let sit for 24 hours. Then pitch in some champagne or cider yeast. Watch it ferment. Save some 2litre bottles in the meantime. When the brew is done ...


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Your success will be affected mostly by the health of the yeast in the cider. If the yeast are healthy and vibrant, the added sugar should ferment quickly. If the yeast are less healthy, there may be a long delay before fermentation starts, it may proceed slowly, or it may even not start. The primary contributor to yeast health is age. How long has it been ...


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I don't think you will have any issues with it. If you are concerned about sanitation you could always make a syrup by boiling the sugar with water, letting it cool then throwing it the cider. You could always just throw in without. I'm a pretty big sanitation Nazi, but when I make cider, i just throw in simple white sugar straight from the bag, and when i ...


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The S04 yeast strain is notorious for dropping out with a temp drop. You have warmed it back up which is good. Now you need to rouse the yeast back into suspension. Either through some shaking or gently stirring if you can get a long enough implement into your fermentor. A little yeast nutrient/energizer would help too.


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I think the initial fermentation failed to start for two reasons. First, you didn't pitch enough yeast. An 11g packet of dry ale yeast is intended to ferment 5 gallons of beer. So your 1 gallon jugs should have each received a little of 2g of yeast. Secondly, the ambient temperature was at the bottom end of the range for that yeast. Cold temperatures lead to ...


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It could be oxidation causing the color change. This can happen if the cider is sloshed/splashed during transfers after fermentation is complete.


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Probably nothing to worry about. As the yeast drops out of suspension, the perceived colour becomes darker, as less light is reflected by the yeast. The yeast in the darker batch is likely dropping faster than the lighter batch. Give them a few weeks and the colours should be the same.



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