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: House Pale Ale
Bottled: Cinnamon Apple Cider, Two Hearted Clone, FW Double Jack Clone
Kegged: Milk Chocolate Stout/Porter Partigyle, Graff
Conditioning: Russian Imperial Stout
On Deck: DIPA w/Heady Topper Yeast