S I made my first cider this weekend, it is all juice, with no extra fermentables. I broke my hydrometer while preparing the cider, and I am just wondering what range should I expect for an OG? So I can at least ballpark an ABV.
Cider OG question
- Thread starter lcooper72
- Start date
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AndrewTodd
Well-Known Member
1.051 to 1.060 would be a good bet.
1.050 last Tuesday when I pitched the yeast
3.5 gal. Fresh pressed juice
1 gal d.I. water and 2 lbs. Dark brown sugar
Going to do 3 weeks primary
2 weeks secondary
Bottle wait a week then pasteurize.
I'll post the s.g.'s as they come in...
3.5 gal. Fresh pressed juice
1 gal d.I. water and 2 lbs. Dark brown sugar
Going to do 3 weeks primary
2 weeks secondary
Bottle wait a week then pasteurize.
I'll post the s.g.'s as they come in...
parrothead600
Well-Known Member
I have been getting my cider right from the orchard. In the past 2 years, I have had O.G. readings of 1.050 with the occasional "sweeter" batch reading 1.055. This year I am getting readings of 1.065.
roadymi
Well-Known Member
I had the same experience this year in central MI. Our apples were all imported because of the freeze....not sure where they came from.
parrothead600
Well-Known Member
I asked the person from the orchard today. They lost most of thier crop, but thier neighbor did not have a big loss. So they are getting thier apples from the orchard a couple of miles down the road.
I think that the reason that we are seeing such high O.G. readings is due to the lack of rain & excessive heat this summer. (less water = more sugar) I'm not an expert in this area,it's just a theory. Maybe I'm way off base on this one (it wouldn't be the first time I was wrong, just ask my wife:cross
roadymi
Well-Known Member
It works that way for grapes so it sounds feasible for apples.
The last 2 batches i made had an OG of 1.050
