)and have 2 ale brews on the go and have just started some cider. I aqquired 4 carrier bags of apples (a mix of cider and various eaters) from an orchard I shoot on. I got about 10 litres of juice and split it into 2 demi jons, one with cider yeast and one with champagne yeast, both had a squeeze of honey in the yeast/apple juice starter. The champagne one fermented like mad and has slowed down now and the cider one was slower to start but is still bubbling quicker now. They are both still very cloudy but alot of sediment has separated out. They have been going since the 22nd nov.My question is: I have read about topping up with further juice after inital fermentation has slowed down, does anyone know how important this is, is it nessacery and what affects would it have? Sorry if this has been asked before but I couldnt see it when I searched and would hate to waste all the effort I put into it so far.
Cheers!
