Originally Posted by BadDeacon
I am new to brewing and am doing a test cider right now. Mine started at. 072 and is down to .048 after 9 days. Plan to bottle at .035. I am a little concerned about it not getting down that far because i used a cup of washed belgian yeast from my last batch. However, the airlock is still bubbling every 3-4 seconds.
I drilled a lid and it is working great thus far.
As far as everyone has ever told me, if there's yeast that is alive, which there is (because you've dropped gravity already), it will continue to be alive until it runs out of sugar. Unless you kill it some other way (heat, chemicals, etc). Just might take longer
Primary: Firestone Walker Double Jack Clone
Bottled: Brewer's Best Cream Ale, BierMuncher Oktoberfast, Winter Warmer Spice Ale, Caramel Cinnamon Apple Cider
On Deck: Two Hearted Clone, Gumballhead clone-ish
Next Purchase: BCS Book