MountainMan
New Member
Hey everybody. This is my first post and not coincidentally my first batch of homebrew. Right now I am in the middle of my first batch of homemade hard cider. To prepare I went out and bought all the necessary supplies including (2) 3 gallon glass carboys, hydrometer, etc.
For the cider I used:
3 gallons of Zeigler's Cider (No preservatives, pasteurized).
1 packet of Nottingham's yeast, no starter.
Here's a quick overview of what's happened so far:
Target Cider: Sweet, still. ABV 3.4%(FG 1.020) 4%(FG 1.015).
11/15/09
OG: 1.046
Temp: 78°F
Poured 3 gallons of Zeiglers cider into primary carboy.
Pitched packet of Nottinghams yeast into carboy.
Covered with towel.
11/18/09
Gravity: 1.030
11/20/09
Gravity: 1.020
Transferred cider to secondary carboy leaving sediment at bottom.
Put in fridge at 40°F.
Today it looked as if a lot of sediment has fallen to the bottom, but the cider was still cloudy and looked no different. I plan on siphoning off cider into the other carboy and letting it age at room temp. until December 21 or so.
1)Is this long enough for it to mellow out a bit?
BTW I do plan on saving a couple bottles for spring or so.
2)Will gravity stay at 1.020 assuming no fermentation occurs later?
Any tips, criticisms, and/or comments welcomed. Thanks guys.
For the cider I used:
3 gallons of Zeigler's Cider (No preservatives, pasteurized).
1 packet of Nottingham's yeast, no starter.
Here's a quick overview of what's happened so far:
Target Cider: Sweet, still. ABV 3.4%(FG 1.020) 4%(FG 1.015).
11/15/09
OG: 1.046
Temp: 78°F
Poured 3 gallons of Zeiglers cider into primary carboy.
Pitched packet of Nottinghams yeast into carboy.
Covered with towel.
11/18/09
Gravity: 1.030
11/20/09
Gravity: 1.020
Transferred cider to secondary carboy leaving sediment at bottom.
Put in fridge at 40°F.
Today it looked as if a lot of sediment has fallen to the bottom, but the cider was still cloudy and looked no different. I plan on siphoning off cider into the other carboy and letting it age at room temp. until December 21 or so.
1)Is this long enough for it to mellow out a bit?
BTW I do plan on saving a couple bottles for spring or so.
2)Will gravity stay at 1.020 assuming no fermentation occurs later?
Any tips, criticisms, and/or comments welcomed. Thanks guys.