Originally Posted by tkrecky
Slayer, I plan on testing tonight but could ferment of 1.07 juice really be done in 6 days?
Here is the cider that I bought it was from a local orchard in Des Moines. http://www.iowaorchard.com/appleciderandspices.html
Do you think that they add something to the juice that kills all yeast so that they can sell "Fresh" cider all winter?
I've been racking my brain to remember that chemicals name. I had to flip through the old threads to find it. This chemical could be the source of the problem.
But to answer your first question, sure! A 1.070 gravity can get chewed through with a high temp, or a large pitch of yeast and enough nutrient. Like I said before, hopefully that's what has happened!