mmiddleton
Active Member
I've started my first batch of cider, using apple juice, white sugar, a bit of strong tea for tannins, and EC-1118 Champagne yeast. It's been bubbling away since Oct. 18 (10 days as of posting).
I started out with 8 L of juice, and added another 4 L on Oct. 26th at the advice of a friend that I had too much airspace in my carboy. Since then, the airlock has slowed bubbling, though there's still a layer of foam on the top of the cider.
My question is, when should I bottle? BTW, I forgot to take the specific gravity when I started.
I started out with 8 L of juice, and added another 4 L on Oct. 26th at the advice of a friend that I had too much airspace in my carboy. Since then, the airlock has slowed bubbling, though there's still a layer of foam on the top of the cider.
My question is, when should I bottle? BTW, I forgot to take the specific gravity when I started.
