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1

Clean your primary, and put everything back in that carboy for secondary. At the risk of transfer exposure to O2, but can be done easily to avoid it. Or put an airlock on the 2 liter bottle and let it ferment separate from the rest. This would minimize transfer O2 exposure. Or leave them sealed in a 2 liter soda bottle, this will naturally carbonate them. ...


2

Traditionally the juice IS concentrated before fermentation (2015 BJCP C2C) The fruit is frozen and pressed, or juice is frozen to just a slurry and strained. It may take several passes with ideal temp control to concentrate from juice. Not all juices are equal, taking a gravity reading before will help. Most Apple juices are 1.040-1.055 SG. Sounds like ...


0

It sounds to me like you froze the cider first, with the intent of fermenting a concentrated cider after. The correct process is to ferment the cider first, this creates alcohol with a lower freezing point than water. Then you freeze the fermented product. The water will freeze first and the alcohol will drain out of the icy mass when inverted. People do ...


3

Dead Yeast check expectation date. When you did your "30 min starter" was there foaming? If not it's likely the yeast was dead. "80°C" will kill yeast. If you added your yeast to 176°F cider, it's dead. Repitch your cider. Providing that was a typo, here's some other possibilities. Bad Fermentor Seal if there is a bad seal, the air lock won't function ...


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Dry yeast is already matured past the aerobic phase at packaging. Your pitch amount was about at max culture population so there was probably very little growth phase esters generated. It's very possible it completely fermented in 24-48 hours. I'm sure your cider will be fine. Since you don't have a hydrometer yet, pull a sample off for a taste, I'm sure ...


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These are all very good answers, and complete. Don't let these shopping lists detour you from starting your first batch. If you can boil water, you can make beer. Beer has been made for thousands of years often in clay pots with magical sticks that unknowingly held a families yeast culture.



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