RobWalker
Well-Known Member
My OG is about 1065, and I want to stop fermentation at about 1012 so my Cider is a little sweet. It in a 1 gallon demi-john fermenting with Montrachet and has been fermenting for about 24 hours. Aside from regularly sampling, when's a vague idea of when I should stop fermentation? Naturally I will be measuing SG before I cut the whole batch