I started a cider about two weeks ago. It started at 1.063 and now sits around 1.012. Fermentation went like crazy, but now appears to be done. I tasted it and I'm really happy with the flavor so far, but I'm worried about it continuing to attenuate if I rack and bottle from here. In my limited experience, my cider has always fermented down close to or below 1.000. I pitched a couple packets of US-05 and added yeast nutrient as well.
Should I repitch, maybe a champagne yeast, or take another reading in a week and see if it's moved at all?
Should I repitch, maybe a champagne yeast, or take another reading in a week and see if it's moved at all?