Is this normal?

Decided to Brew 3x 1 gallon batches of Hard Apple cider. Used canned apple juice with no preservatives or any added stuff. Did 1 with 1 cup of dextrose, 1 with half dextrose/half brown sugar and added 2 cinnamon sticks and 1 with all brown sugar. It's been sitting for 2 weeks and it's still slightly bubbling. I decided to taste batch #2 today and it's very sour, no sweetness at all. I figure that all the sugar was eaten by the yeast in the fermentation process but how do I make my cider taste sweet again? Add more sugar when priming? Help!

Guess I have to stop my yeast from fermenting before I can sweeten? How long will yeast continue to ferment?

Stop, put up your hands and step away from the fermenter!
First, read Yooper's Cider for beginners sticky found in the cider making forum here on HBT. That should answer all your questions.
I would have posted a link but I'm technologically challenged.

https://www.homebrewtalk.com/showthread.php?t=508303

In short, it sounds fine! "Tart" is usual in a dry cider, especially at first. Once it is completely finished and clear, that will be the time to stabilize the cider and make flavor adjustments.

Ok cool. Thanks. I'm still learning

How long to stabilize?

DreBourbon said:

How long to stabilize?

Click to expand...

I'm not sure what you're asking.

the process takes a couple of minutes or so.

https://www.homebrewtalk.com/showthread.php?t=508303

In short, it sounds fine! "Tart" is usual in a dry cider, especially at first. Once it is completely finished and clear, that will be the time to stabilize the cider and make flavor adjustments.


Once it's clear? I should stabilize?