I have made a hard cider and it has seemed to stop working. It is not clear at all and is very bitter. I would like a sweet apple taste when finished. As I said before its done fermitting but it is now getting what looks like a thin foam ring around top but not bubbling. Someone told me with apple that I needed to bottle it early because apple turns to cider quickly. Any help and suggestions would be appreciated. Steve
Time to get some sulfite in there, either in campden tabelt or Pot-meta form. That's most likely some sort of film yeast forming. You'll want to float it off or somehow remove it before adding the sulfite. The bitterness will fade with time, at least it has in my experience. Cider is best aged over the winter at _least_
That's the point of fermenting apples! To get cider :^) If you keep your containers topped up they won't turn into cider vinegar.
Bulk age over winter... traditionally this was done in barrels set out in the outbuildings of the farm, but a carboy in the basement is fine.
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