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Originally Posted by gyrfalcon
Thanks for the reply! I took the specific gravity today and it fell from 1.075 to 1.045 in around a day or so... It started giving off a lot of Co2 after maybe 8hrs in the carboy.
I noticed you talked about having clear or light colored hard cider. Is it okay to have it a bit murky like beer if it has alcohol in it? I was thinking about bottling this batch in a month or so and hoping it would carbonate/age in the bottle?
Does a fall of 1.75 to 1.45 in SG mean it has around 4.1% alcohol right now?
I'm not trying to rush this too much, but would like to use it as a "look what I can do" example. That way I can get a ton of apples, and maybe grapes from my girlfriends parents who have an orchard. Her dad hasn't had a lot of luck with some of his wines. I'm sure if he tasted what this cider is like right now he would be impressed.
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With your gravities it should be at 4% ABV. Be careful on how quick you are bottling this. Bottle bombs are very dangerous. If your fermentation is not done you cannot control the carb you want! Just imagine picking up a bottle and as you start top pop the top the glass explodes sending shards flying in all directions! I know that sounded bad but it can happen if you don't insure things have finished.
I have had cider that was not clear, just a hazy look. If you just want to give some samples then pull off that batch and sorbate and campden it, wait a day then bottle it. I do the samples with my wife and some friends and they get that jones for what it will be like when finished. I would just take a sample over and let him try about 6 oz. Remember most people are impressed by their first view. Cloudy and hazy will give that impression. A cool bottle and a nice label start an impression of quality. Seeing and smelling are next and taste is last.
Just my 2 cents of what I look for. Hope you get the apples and grapes.
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