collegebrewer13

Recipes 

Thanks for all the help. I would like the ciders to be more on the sweet side. More of just an alcoholic apple cider which is still sweet. Should I let them ferment all the way, or stop them at some time, at stabilizer, etc?

DoctorWho

Recipes 

Do you want it to be carbonated?

If not it's really easy to make a sweet hard cider. Let it ferment all the way. Stabilize so no re-fermentation, then sweeten with good old sugar or juice concentrate. Chill and enjoy!

__________________
Primary: Ginger Beer
Secondary: Nothing
Kegged: UpstateMike's Caramel Apple Cider, Strawberry Graff
Bottled: Edwort's Apfelwein, Brandon O's Graff, More Graff, Spiced Graff, Ginger Beer
Up Next: Graham's English Cider

collegebrewer13

Recipes 

Hi Everyone,

It has been about 11 days since I starting fermenting my two ciders. One using an ale yeast and one using a lager yeast. Both of them had a little over one cup of sugar added the gallon of cider and both are still fermenting. Is this usual?

DoctorWho

Recipes 

With those types of yeast it usually takes me about 2.5 or 3 weeks until fermentation is finished. The key is to either be patient or be so busy that you forget about them!

__________________
Primary: Ginger Beer
Secondary: Nothing
Kegged: UpstateMike's Caramel Apple Cider, Strawberry Graff
Bottled: Edwort's Apfelwein, Brandon O's Graff, More Graff, Spiced Graff, Ginger Beer
Up Next: Graham's English Cider

collegebrewer13

Recipes 

Alright, sounds good. Also, I didnt measure the SG because I didnt have a hydrometer. Can anyone give me a rough estimate of the starting gravity of a gallon of "from the orchard" pasteurized apple cider with 1 1/3 cup white sugar, and in the other gallon same thing except with 1 cup brown sugar.

Thanks for any help!

minerkj

Recipes 

Apple juice varies a lot in SG (from 1.043 to 1.054 is what I saw in last years apples). The 1 1/3c (at 6.5oz/cup = 8 2/3 oz) sugar adds about 0.025, so a range would be 1.068 to 1.079.

collegebrewer13

Recipes 

Sorry for reactivating the thread, but my gallon of cider with lager yeast that had a cup and a half of sugar added is still fermenting over a month later. Is this normal??

oldmate

Recipes 

This depends on a lot of things, like if the temperature is low it can take longer to ferment. Is the gravity still dropping? You may be getting mixed up with it releasing gas instead of actively fermenting.

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Primary: Cherry Melomel

Secondary:

Bottled: JAOM, Amber Ale