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-   -   champagne Yeast HELP!! (http://www.homebrewtalk.com/f163/champagne-yeast-help-220446/)

PurpleJeepXJ 01-25-2011 10:49 PM

champagne Yeast HELP!!
 
Ok so I made some hopped cider... some call it graff, but I used champagne yeast because that is all I had besides baker's yeast. My problem is... what should my FG be? My OG was 1.105 and I am planning on bottle conditioning. I cant kill the yeast off because I will need them later. Any ideas?

Yooper 01-25-2011 10:51 PM

Quote:

Originally Posted by PurpleJeepXJ (Post 2583850)
Ok so I made some hopped cider... some call it graff, but I used champagne yeast because that is all I had besides baker's yeast. My problem is... what should my FG be? My OG was 1.105 and I am planning on bottle conditioning. I cant kill the yeast off because I will need them later. Any ideas?

champagne yeast is capable of 18%, so you will probably finish at .990 or so.

GuldTuborg 01-26-2011 12:30 AM

Right. From what I understand, champagne yeast will ferment this to total dryness (or pretty damned close), and will almost certainly be ready for more when it comes time for bottling.


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