Keegster1120
Member
Hi Ya'll
I've been lurking around the forums for awhile sucking up info and know-how from you guys
I just had a quick question..
I bottled up a 3.2ish gallon batch of cider today after fermenting for about a month and a half. I fermented it using Notty Ale Yeast and the FG at bottling was 1.008. Me being new to this art and not doing my homework, I read a lot of posts on this forum saying that ale yeasts can ferment out to 1.000 in hard cider. I added around 2.25 oz of priming sugar to the bottling bucket and bottled up. (I made the mistake of taking the FG of 1.008 AFTER adding the priming sugar, so the cider was probably lower in gravity before adding) so:
1. Is there any chance up these bottles fermenting out the remaining sugar in the cider plus, the priming sugar and getting overcharged and explosive? Or
2. Is the hydrometer reading false because of it being taken after the priming sugar was added?
Your advice is appreciated. I also thought that if they are on the verge of overcharging, I can always use the stove top pasteurization method in the sticky to stop fermentation.
I've been lurking around the forums for awhile sucking up info and know-how from you guys
I just had a quick question..I bottled up a 3.2ish gallon batch of cider today after fermenting for about a month and a half. I fermented it using Notty Ale Yeast and the FG at bottling was 1.008. Me being new to this art and not doing my homework, I read a lot of posts on this forum saying that ale yeasts can ferment out to 1.000 in hard cider. I added around 2.25 oz of priming sugar to the bottling bucket and bottled up. (I made the mistake of taking the FG of 1.008 AFTER adding the priming sugar, so the cider was probably lower in gravity before adding) so:
1. Is there any chance up these bottles fermenting out the remaining sugar in the cider plus, the priming sugar and getting overcharged and explosive? Or
2. Is the hydrometer reading false because of it being taken after the priming sugar was added?
Your advice is appreciated. I also thought that if they are on the verge of overcharging, I can always use the stove top pasteurization method in the sticky to stop fermentation.
