Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > 1.000 in 2 days?! Help?

Reply
 
LinkBack Thread Tools
Old 10-08-2012, 08:27 PM   #1
thegame310
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Posts: 64
Liked 4 Times on 4 Posts
Likes Given: 3

Default 1.000 in 2 days?! Help?

Hi ya'll.

So, here's a quick run down of everything I did, and everything I want to do.

First, I got 5 gallons of unpasturized orchard fresh cider. Put some camden tablets in there, let it sit for a week to make sure everything was killed.

Then, I put in 1lb of light brown sugar, and checked gravity, and it was 1.060

I pitched some red star champagne yeast Friday evening, my air lock was bubbling like crazy all day Saturday and Sunday.

This morning woke up, no activity. No worries, not to big of a deal. I took a hydrometer reading just a few minutes ago and it's already down to 1.000?!

Does that sound right that it would have fermented so quickly? Also, it's now extremely dry and I will need to back sweeten it...any suggestions?

Also, I'd like to bottle and carb this, though I'm guessing that's easier said then done.

Help?

__________________
thegame310 is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2012, 09:23 PM   #2
Pappers_
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Pappers_'s Avatar
Recipes 
 
Join Date: Jan 2009
Location: Chicago
Posts: 11,636
Liked 902 Times on 648 Posts
Likes Given: 1974

Default

For your backsweetening, bottling and carbing question, take a look at www.makinghardcider.com Good luck!

Pappers_ is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2012, 10:49 PM   #3
UpstateMike
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Brockport, NY
Posts: 715
Liked 102 Times on 63 Posts
Likes Given: 13

Default

What temperature were you fermenting at? I'm going to take a guess and say high 70's.

__________________
Quote:
Originally Posted by Shooter View Post
Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

Currently Fermenting:
Skeeter Pee
Blueberry Cider

Bottle Conditioning:
None

In Bottles / Drinking:
Cranberry Cider
Citron Cider
UpstateMike is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2012, 11:00 PM   #4
thegame310
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Posts: 64
Liked 4 Times on 4 Posts
Likes Given: 3

Default

Quote:
Originally Posted by UpstateMike View Post
What temperature were you fermenting at? I'm going to take a guess and say high 70's.
Hmm, yeah I would say between 70 and 72 degrees.
__________________
thegame310 is offline
 
Reply With Quote Quick reply to this message
Old 10-09-2012, 01:19 PM   #5
spacemanzero
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Pasadena, Texas
Posts: 9
Likes Given: 2

Default

Just made a batch of cider (1 gallon), currently it is in its secondary, clarifying. Anyway it had a potential of about 10% (SG 1.076) because of the honey I added to it. I as well used Redstar Champagne yeast, and in 6 days it was already beginning to clear in the primary. Took a gravity ready the next day and it was sitting right at 1.000 so I went a head and moved it to the secondary. The Redstar Champagne yeast is classifed as a "Vigourous fermenter".

__________________
spacemanzero is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Active fermentation after 14 days? WIBeerGeek Cider Forum 6 03-21-2012 07:58 PM
No fermentation after 6 days parrothead600 Cider Forum 2 10-24-2011 11:40 AM
No bubbles after 7 days douganman Cider Forum 3 02-06-2011 05:39 PM
Cider is 14 days old, not sure what to do next GoodValley Cider Forum 16 10-13-2009 05:49 PM
After ten days.... pintocb Cider Forum 17 09-28-2008 02:03 AM