first time making cider
Dunno if whats happening is right wrong or in between.
Started with apples. turned into 4 gallons of juice. refrigerated for a week.Didn't add yeast. Covered jug top with coffee filter for a week. Then used air lock for 2 weeks. Finally had bubbles every few seconds. Hydrometer still floats at 0. Bubbles have slowed to 2 a minute. Tastes sour with a slight alcohol aftertaste.
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Don't know what to do with the other 3 gallons
just

You can freeze it , till later old 243

if your not trying to make hard cider
slowly heat to 150-155 to kill the natural yeasts and bacteria

at 160 the pectin will drop out

or freeze till you use

if you are trying to make hard cider , slowly heat to 155 , then cool and add a good yeast culture to it

you make a simple syrup and put your yeast in it when it cools below 110 this will make it rapidly reproduce and give you a jolt of good yeast that will really get your hard cider going , you will need an air lock as soon as you add the yeast culture to your cider.



if you don't want to heat you can use campden tablets aka sodium metabisulfate to kill your yeast and bacteria at room temp , then add your yeast culture.

Do I try to use this gallon or throw it? Do I want the pectin?

just