5 gals of cider and 1lb of dextrose went from about 1.060 to about 1.000 in a week with S04.
Seems a little fast, but probably fermented a little warm around 74*F. It's a bit harsh and dry (not unexpected), but it definitely tastes like hooch.
I'm thinking it should cold crash and then rack it to secondary for a good long while to let it mellow out. Then eventually sorbate, backsweeten, and carbonate.
Seem like a good idea?
Seems a little fast, but probably fermented a little warm around 74*F. It's a bit harsh and dry (not unexpected), but it definitely tastes like hooch.
I'm thinking it should cold crash and then rack it to secondary for a good long while to let it mellow out. Then eventually sorbate, backsweeten, and carbonate.
Seem like a good idea?