Cider FG

Limited Visibility · 01-24-2009, 08:25 PM

I made a 2.5 gallon batch of cider. I used s-04 yeast for this. The past four or 5 days the gravity reading has been coming out to 1.010. (never took a reading when I made the batch.

Will this fully ferment out with this yeast? I have been seeing people on here talking about their cider finishing at below 1.000, or is that just the wine yeasts that accomplish this. I am fine with this, since I wanted a little sweeter of a cider.

Also, is it possible to carb in the bottle with the yeast just finishing up the cider.... if I were to bottle before fully done, would it be too much carbonation?

**RugenBrau** · 01-24-2009, 11:16 PM

S04 usualy will finish lower than that. I've had it stop at 1.003 What was your OG?. That is a little high for bottle carbing.

BluesGuy · 01-24-2009, 11:26 PM

I believe he said he did not take an OG.

Limited Visibility · 01-25-2009, 05:13 AM

I somehow forgot to take it. It was 2.5 gallon apple cider with 1 can concentrate aj. And maybe 1/8 cup light brown sugar.

Anyone think I should give it a little swirl or a roll? I just don't want to stir everything up again and have it take an extra couple of weeks to clear out again

Limited Visibility · 01-25-2009, 08:03 PM

I just tried to swirl and roll my carboy around a little. That yeast cake is like a rock... and my cider is crystal clear.

If I were to bottle at 1.010 and store in the fridge should I expect bottle bombs? Or could my yeast really be done

**Yooper** · 01-25-2009, 08:09 PM

Quote:

Originally Posted by Limited Visibility

I just tried to swirl and roll my carboy around a little. That yeast cake is like a rock... and my cider is crystal clear.

If I were to bottle at 1.010 and store in the fridge should I expect bottle bombs? Or could my yeast really be done

It might be done. Or it might not. If you store it in the fridge, it should be ok.

How many weeks has it been in the primary and stuck at 1.010?

Limited Visibility · 01-25-2009, 08:37 PM

It has been in there for 20 days, which is not long at all. It has been at 1.010 for a week now

edit: just anxious to get it out of my only 5 gallon glass carboy, was not really thinking ahead when I did this

BrewinJack · 01-25-2009, 08:46 PM

Quote:

Originally Posted by Limited Visibility

It has been in there for 20 days, which is not long at all. It has been at 1.010 for a week now

if its been there for a week and your yeat cake is hard then your done. 1.010 is not too high for bottle carbing espically if the fermentation is done. You may want to add slightly less priming sugar then you normally would. so instead of the regular 2.5 oz then drop it maybe by 15-20% (shurggs). that should do. Sounds like a decent cider.

Cheers

Limited Visibility · 01-27-2009, 04:59 PM

Went to bottle it last night, and put it up on the counter top to rest before I bottle and it starts bubbling again. I checked my sample for gravity and still reads 1.010.

So I pull a fresh sample out, and sure enough, 1.006. I'm going to let it go for maybe another week or two and check back with a new reading

BrewinJack · 01-28-2009, 01:01 AM

Quote:

Originally Posted by Limited Visibility

Went to bottle it last night, and put it up on the counter top to rest before I bottle and it starts bubbling again. I checked my sample for gravity and still reads 1.010.

So I pull a fresh sample out, and sure enough, 1.006. I'm going to let it go for maybe another week or two and check back with a new reading

i never asked you what tempature you were fermenting at, i bet when you moved to the counter it heated up the cider and gave the fermentation a leg up. I should have remembered it.

Cheers