Mr_Bigglesworth

Recipes 

Thanks for the information everyone.

Good tips on the yeast taking longer to start and the fact that there will be less bubbles than beer. This morning it was up to about 1 bubble per 10 seconds, so i think it is now on its way. I will check the gravity in a day or two but i think it is going.

Good discussion on cold crashing. I may try to bottle a few after cold crashing and store them in a metal box or something in the basement, then add sorbate or metabisulphite to a few as well. I'm not going for bubbles here.

Mr_Bigglesworth

Recipes 

I also have a keg system. Has anyone tried kegging, force carbonating, then filling bottles from the keg and capping them quickly so as to retain a little bit of carbonation?

Mr_Bigglesworth

Recipes 

Quick update: I pitched the yeast on Saturday, the OG was 1.055. I just checked it today and it's sitting at 1.045. This seems pretty slow to me. I was keeping it around 63 degrees. I think I will move it to a slightly warmer part of the house (67 deg) and see how that goes.

Mr_Bigglesworth

Recipes 

I split my batch into two, put half in the fridge (to cold crash) and wanted to let the other half ferment down to 1.008 or so, but fermentation seems to have totally stalled out. It's been a little over 4 weeks, I'm sitting at 1.015 and it hasn't budged in 1.5 weeks. Any ideas? Do i throw more yeast in, shake it up, heat it, or just drink it and don't worry about it? I did really want to let it go a little dryier to see how it tasted.

CvilleKevin

Recipes 

When you split the batch, did you leave the half that is still fermenting on the trub? If so, try adding a pinch of nutrient and give it a stir.

Mr_Bigglesworth

Recipes 

I did. I will give that a try and let you know in a week or so, thanks!

Kauai_Kahuna

Recipes 

point/pint 1. Ciders just take longer to ferment, than ales. Usually at perfect temperature, PH, nutrient level etc. It might finish in two weeks. Check the mead FAQ's for details.
point/pint 2. Sweet carbed ciders naturally is more magic/luck than science. If I want it even semi-sweet and carbed I do it via kegging and back sweetening with none ferment-able sweeteners like splenda. I don't really like that taste though. And really, it's not worth it.
point/pint 3. I either bottle still, or carb, chill, then bottle cold to retain the carbonation. Sweet and carbed just does not taste right to me, but once you enjoy a couple of dry good ciders. You will not want to drink anything else.

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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.