Typical FG/Brix for English Cider?

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sideshow_ben

sideshow_ben

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Hi gang. I tried to keeve a cider and it failed (it grew mold before the natural yeast took over) so I pitched S05 ale yeast and have kept the cider in the high 50's to do a slow ferment. I'm curious what a typical final gravity (or Brix) is from doing a keeving process for an English-style cider, so I can stop the fermentation at about the right time?

Cheers!

-ben
 

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