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rbald42 · 02-05-2011, 04:20 PM

Quote:

Originally Posted by Calder

My bet is that it isn't finished. There are not a lot of nutrients in apple juice, so it tends to go slowly near the end when the alcohol is relatively high (that's about 7.5% right now).

Yup. I stopped it so I'd have a bit of sweetness left. The fermentation wasn't vigorous, just slowly worked it's way down.

timotb · 02-09-2011, 03:52 PM

UPDATE: Room temperature is stable 67-68F. 3 of the 5 containers bubbles extremely slow, so I re-pitched with Red Star Campaign yeast....it took off for a few hours.....now slow with tiny, hard to see bubbles....even add 1 teaspoon of yeast nutrient on one container. Could there be something else missing?

**CidahMastah** · 02-09-2011, 04:49 PM

Slow fermentation is ok - ciders don't ferment out as fast as beers do. I would leave it as long as it is fermenting.

I had ciders this season that fermented over 1 month some up to 2 at 66F. Once the malo fermentation started they carried on and some are still going (press day was 10/18/2010) that is almost 4 months.

timotb · 02-10-2011, 12:29 AM

Maybe your right, just not finished....I need more patience......those slow containers are bubbling better at this hour. Tomorrow might be a different story

**CidahMastah** · 02-10-2011, 12:07 PM

Quote:

Originally Posted by timotb

Maybe your right, just not finished....I need more patience......those slow containers are bubbling better at this hour. Tomorrow might be a different story

We all need more patience

- as long as it is bubbling, the yeast is doing what it is supposed to be doing.

Perhaps it is time to brew a beer for a good distraction - Ha