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I have some still pomegranate cyser that I have been aging for 6 months. When it was in primary it had a murky red brown color to it. After the fermentation process is complete the suspended yeast should start to settle out and begin clearing the liquid leaving a red coloring. The long you let it age the clearer it will get. I don't ad tannin to mine, ...


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Ciders don't really get a krausen head like beer, not enough proteins. If your hydrometer completely sank, then the gravity is far below its limits usually 0.990 which means it's very dry and has attenuated well. Taste it and go from there.



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