Stout Man
Well-Known Member
My O.G. of my Cyser was 1.100. It has been fermenting sense Feb 18th. As of right now, 11 days later, the gravity is 1.002. I have never had something get this dry. My recipe even had 6 lbs of honey in it. I did boil the honey for 10 mins. The airlock is still going every 8 seconds. I just don't understand how this got so dry. I was expecting a final gravity of 1.010-1.015. I used Lalvin K1V-1116 yeast.
Fermentables:
5 gals apple juice
6 lbs clover honey
2 lbs corn sugar
1 lb strawberries
2 (16oz) apple juice concentrate
Any way I could get some good dextrin sugars in there to leave behind some residual sweetness? I was expecting the honey to do that as I know apple wine by itself ferments down to below 1.000. I didn't intend to get this wine this high in alcohol, right now it is 13.3%.
Fermentables:
5 gals apple juice
6 lbs clover honey
2 lbs corn sugar
1 lb strawberries
2 (16oz) apple juice concentrate
Any way I could get some good dextrin sugars in there to leave behind some residual sweetness? I was expecting the honey to do that as I know apple wine by itself ferments down to below 1.000. I didn't intend to get this wine this high in alcohol, right now it is 13.3%.