I am totally new to cider making but I read up beforehand so hopefully I haven't made any rookie mistakes but I have a question about our cider which is around 1.011 and still quite sweet after about 4-5 weeks in a primary.
- We pressed our own apples and added brown sugar to get OG around 1.070
- Added sulphites and pectic enzyme, waited 24hrs, pitched White Labs Old English Cider Yeast and yeast nutrient.
- Fermentation never went crazy, peaked at about one bubble every 3-5 seconds
- Slowed to 1 bubble every 12-15 seconds
- Still slightly cloudy - didn't clear, gravity around 1.011 4-5 weeks later
I am planning to rack it into a secondary this week to get if off the dead yeast. My question is can I re pitch some champagne yeast to drive it down to around 1.000? Will this work? The 1.010 taste is a bit too sweet and I prefer a drier cider, is there any other way of driving this down or will it continue to get down to 1.000 on its own in a secondary?
Any advice would be great!