So I'm making a cider that's based on this recipe.
It looks like this:
4.5 gallons of pasteurized apple cider (no preservativies)
4 lbs of caramelized dextrose
I put this beast together 10/21/13. OG read at 1.090 (no doubt because of the sugar). I was a little disappointed because this cider (and my last cider) had high OGs resulting in a very dry and tart cider that is not my liking. I should have used ale yeast...but hindsight yada yada.
I hadn't stirred it or anything and left it in my closet (temp is around 68). I hadn't noticed any bubbles in the airlock and I was worried (and hoping) that maybe the fermentation had stalled. I checked the gravity (10/29/13): 1.051. Took a sip and it tasted pretty good, maybe even a little sweet.
I let it continue in the second fermentor for 7 days. SG 1.030. I noticed that it had some carb to it when I took the reading.
I think cold crashed it for 10 days (keeping it between 34 and 50 degrees the whole time). SG 1.030. I brought it in and moved to a 3rd fermentor, initially planning for it to be there a day or so. It was some what carbed in the hyrdometer too.
I was getting ready to bottle it, but then I noticed it was bubbling in the airlock, like regularly (every minute or so). Worried that I had reawoke the yeast, I figure to let it finish. I've left it in the 3rd for another 14 days at about 68 degrees.
I took a reading last night. It's still at 1.030. However, it appears to be decently carbed (so much so that as the hydrometer sat it rose due to the bubbles).
Forgive the noobness, but never had this happen to me.
Can anyone tell me what's going on and how it affects the cider?