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Old 12-08-2012, 02:01 AM   #11
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Originally Posted by HP_Lovecraft View Post
EDIT- LOL... typed too slow!

The OG should be around 1.068 with that recipe. (assuming a 4-gallon batch).
The FG, with a dry ale yeast, should stop around .990-1.000, unless your yeast quits from the high alchohol (around 9%?)

Cider ferments a bit different then Beer. The yeast works slower, but eats up a higher percentage of the sugars. A good rule is to wait AT LEAST 4 weeks. You will see the cider start to clear, and that tells you the yeast has finally stopped.

For my first cider, I was very impatient, and bottled after 10 days. I ended up with glass grenades, and it was very unpleasant!!


HI, what would my starting gravity be for this recipe if I used five gal of apple juice, 2lb brown sugar?
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