champagne Yeast HELP!!

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PurpleJeepXJ

PurpleJeepXJ

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Ok so I made some hopped cider... some call it graff, but I used champagne yeast because that is all I had besides baker's yeast. My problem is... what should my FG be? My OG was 1.105 and I am planning on bottle conditioning. I cant kill the yeast off because I will need them later. Any ideas?
 
PurpleJeepXJ said:
Ok so I made some hopped cider... some call it graff, but I used champagne yeast because that is all I had besides baker's yeast. My problem is... what should my FG be? My OG was 1.105 and I am planning on bottle conditioning. I cant kill the yeast off because I will need them later. Any ideas?
Click to expand...

champagne yeast is capable of 18%, so you will probably finish at .990 or so.
 
Right. From what I understand, champagne yeast will ferment this to total dryness (or pretty damned close), and will almost certainly be ready for more when it comes time for bottling.
 

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