Three weeks ago (4/4/08) I made some cider (or is it apfelwein?) and either didn't take or didn't record an OG reading for some reason. It was a three gallon batch: 2 gal. of Mott's and 1 gal store brand juice, 1.5 pounds of table sugar (had no dextrose), and red star Montrachet.
Today I took a hydrometer reading to check progress, as it has not been doing much lately and most of the yeast has settled to the bottom, and it was at 0.998. (and it tasted way better than I was expecting!)
This is my first batch of cider, so I am not sure what to do now. I had figured it would take a couple more weeks to get down that low, but I don't have an OG, so I'm kind of in the dark.
I know I need to check it again in a few days, but is there any way that something could ferment out any drier than .998?