How much gravity do I need to bottle w/o backsweetening?
I'm about 11 days into fermentation on my first cider, 5 gallons of apple juice, 4 pounds dextrose, and 8.9 ounces of brown sugar.
US-04 yeast, OG was 1.080.
How many gravity points does it usually take to carb up in the bottle? I'm probably aiming to bottle right around 1.018-1.020, is that going to leave me enough sugar for the yeast to do their thing?
I last took a gravity reading two days ago, and it was at 1.028, hoping I didn't get stuck. if I do, I'll probably just need to pitch some washed slurry from an old batch of US-05. Shouldn't cause too many issues to jumpstart things again, yeah?
Bottled: Cinnamon Apple Cider, Two Hearted Clone, FW Double Jack Clone
Kegged: House Pale Ale, Russian Imperial Stout, Milk Chocolate Stout/Porter Partigyle, Graff
On Deck: DIPA w/Heady Topper Yeast, Winter Warmer, Imperial Red