Originally Posted by Pickled_Pepper
If you are getting to 1.000 (or close) in a week with WLP775 and still have apple flavor...I need to try a vial of that. It takes my notty 2 weeks just to get to 1.020. If I use an existing yeast cake...it' might get down to 1.015 in two weeks.
Most of mine ferment around upper 50s to low 60s in the winter. Recently I've been fermenting in the mid 60s because the outside temps were in the 80s here in Atlanta.
Nothing like happy hour with friends! Thanks for sharing!
Pickle, I still have to do a FG on mine. By taste and mouthfeel I'd say 1.005 +/-
Part of the reason I am attaining such a ferment in my opinion is that I am reusing the whole yeast cake before it sits much at all. As soon as the bubbles almost come to a halt I bottle and new batch. Sorry no readings, but that is kinda why I've been doing these ciders. I'm too busy of late to brew. But I am enjoying the side trek.