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Any leftover "suds" is just as alcoholic as what you've racked, but lacks carbonation. You can drank it, but it will be a flat version of whatever will come out of the bottles/keg in a week or two. Personally, I've put the left over liquid from beer brewing over ice to get an advanced taste of what my brew will be like, and to make sure it wasn't infected. ...


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You may have started with poor yeast. If the yeast was too old it could have been spent already. If the yeast was weak the campden powder will have slowed it down a bit as well. A fresh pitch of yeast should get things going again as you likely haven't developed much alcohol at this point.


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Sounds like the yeast failed. additives: Pectolase, nutrition salts, 2 table spoons campden powder all added 2 days earlier Do you mean that these were added two days prior to pitching the yeast? Two tablespoons seems high to me. I often add no sulphite, it the apples were in good shape before pressing. Otherwise, I add one Campden tablet per ...


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The apple juice might have some viable wild yeast present, or it may be yeast from the air inoculated the juice. Wild yeast has a low alcohol tolerance which it probably why your cider has been weak. You'll get better, more consistent results by adding cultured yeast. Champagne yeast is fine choice, if you like your hard cider without any residual sweetness, ...



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