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Old 06-06-2014, 11:49 PM   #1
beernutz
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Default How to save a good cider

I made a spiced cider on May 10th which I left in the primary until June 4th, which is 25 days. The OG was 1.060 and I used re-hydrated Nottingham dry yeast with no starter for the 5 gallon batch. On June 4th I tested the gravity and it was 1.009, which is sweeter than I like it but I was impatient so I went ahead and filtered it with a 1 micron filter and then kegged it.

My wife, who is my primary cider consumer, predictably is not crazy about the sweeter cider and wants it drier even though I think it tastes good--it is just a little sweeter than the last batch I made that she really loved. The keg has been carbonated for a couple of days now using forced CO2 at 30 lbs for what it's worth.

So my question is, can I just take the keg out of the keezer and leave it at room temp for a while to kickstart fermentation to get it to continue? Or do I need to pitch additional yeast? I was just wondering if someone who had gone through a similar scenario (they had kegged and filtered a cider but later wanted additional fermentation) had some advice. Thanks in advance.

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Old 06-07-2014, 10:58 PM   #2
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I read that a 0.5 micron filter will catch about 70% of the yeast. Since you used one twice that size, I'd say that if you warm her back up then she'll start going again without any extra yeast.

But, seriously, 25 days and not finished? Sounds like you forgot the DAP. I'd be impatient, too!

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Old 06-08-2014, 06:30 PM   #3
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Thanks for the reply.

My previous cider made with lager yeast took 33 days in the primary to finish fwiw so I'm used to being patient. I did not use DAP for either of these cider batches, nor for any of the dozen or so previous cider batches I've made, but none have taken as long as these to finish fermenting either so maybe it is time to start using it?

I took the cider keg in question out of the keezer and after warming it to room temperature I added some dry ale yeast (Safale US-05) to see if I can get the OG closer to 1.

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In keezer: 1. spiced hard cider 2. coffee oatmeal stout 3. vanilla cream ale 4. Bob's a pil[sner]
In process: Cellar Craft Pinot Grigio wine aging in keg/bottles; En Primeur Super Tuscan wine in secondary
Up next: Bob 's black (Schwarzbier) on 12/27

I love to C6H12O6 → 2 C2H5OH + 2 CO2

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