In a previous post I expressed some concern over the state of my fermenting cider, but I decided to just let it be. But then I noticed today that there were no bubbled in the airlock, so I just took a gravity reading. It's at 1.002! Started at 1.050. I was not expecting this. It's only been in the primary for 10 days and I thought cider was a "long-term" fermenter. I tasted the sample and am quite pleased with where this could end up after it's had a chance to age - dry certainly, but with good flavor. It's still very cloudy though.
Anyways, I have some questions:
1) Is 10 days (or less) "normal" for fermenting cider? I used just straight apple cider and a vial of liquid ale yeast (White Lab's Burton Ale yeast to be specific)
2) Do I leave it in the carboy to clear up? If so, should/could I move it somewhere cooler?
3) When should I bottle?
Thanks!
Anyways, I have some questions:
1) Is 10 days (or less) "normal" for fermenting cider? I used just straight apple cider and a vial of liquid ale yeast (White Lab's Burton Ale yeast to be specific)
2) Do I leave it in the carboy to clear up? If so, should/could I move it somewhere cooler?
3) When should I bottle?
Thanks!