01-01-2008, 10:37 AM
The speed of fermentation is dependent upon manyfactors, such as the amount of yeast originally added, the sugar content,the type of juice, but mostly, the temperature. Juice fermenting in acold basement may take 10 times longer than in a 75- 80 degreeenvironment. I 'speed up' my batches by placing them someplace warm, suchas on top of a water heater. You can even put your bottles on a heatingpad on the LOW setting.At 10:30 AM 1/1/2008, you wrote: Whats the max brew time then? --- In E-Z-Caps@yahoogroups.com, "ozzy60107" wrote: > > I have had a bottle of cider brewing fro a month now and the thing is > still hard as a rock. > My question is this to long to brew? > I see everyone brews for like 10 days shouldn't the yeast died buy now? > And will it go bad ? > And has anyone used cider to start with to make Hard Cider? > Yahoo! Groups Links To visit your group on the web, go to: http://groups.yahoo.com/group/E-Z-Caps/ Your email settings: Individual Email | Traditional To change settings online go to: http://groups.yahoo.com/group/E-Z-Caps/join (Yahoo! ID required) To change settings via email: mailto:E-Z-Caps-digest@yahoogroups.com mailto:E-Z-Caps-fullfeatured@yahoogroups.com To unsubscribe from this group, send an email to: E-Z-Caps-unsubscribe@yahoogroups.com Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/ORGINAL POSTER: steve