Masterbaker
Member
whats wrong? its only bin 6 days and my airlock has stoped.......:fro:
I'm sorry I'm new, i don't have a hydrometer. i used champagne yeast, the temp in the brew closet is 68-75 degrees. i did a piss poor job pitching the yeast, do you think this is to blame?If your yeast is able to ferment at a higher temperature, and you allowed it to ferment at the recommended temperature, it is possible that you just had a very quick fermentation. If this is the case, then your yeast could be dead because of high alcohol content, or there are no fermentables left for the yeast to eat. One way to check, is by taking a hydrometer reading and subtracting it from your original reading, then multiplying it by 131. That will give you an estimated percentage of ABV. For example (if you took measurements at 60 degrees F):
1.060 - 0.995 = 0.065 * 131 = 8.515% ABV
Now if you're using a yeast with an alcohol tolerance of 5-10% then you could assume that either the yeast has died off because of high alcohol content, or because your final gravity reading is low, that there are no fermentables left.
If your FG were 1.020:
1.060 - 1.020 = 0.040 * 131 = 5.24% ABV
Although your yeast would be rated at 5-10%, 5.24% is on the low end of the scale and is a bit suspect. At this point it would look like a stuck fermentation. You could either accept the cider as a low alcohol, naturally sweet hard cider...or you could try to restart the fermentation process.
It would help us help you if you added a bit of substance to your forum posts. That is, unless you'd rather have us reply:
"idk y dont u try restart mayb"
6 days at 68-75 w/champagne yeast and it is almost certainly done. Hows it taste?
have not tasted it, waiting for some word. ill add corn sugar, bottle it, and get back to you.:fro:
have not tasted it, waiting for some word. ill add corn sugar, bottle it, and get back to you.:fro:
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