I have 5 gallons going at 58F for experimental purposes. It's still bubbling away after 2 months, and I just took a hydro reading: 1.030
I have some that has been fermenting a month - it is now clear and no more positive pressure in the airlock. I'm guessing it's done and can be stabilized and backsweetened now? and bottled soon for aging?
My rule from now in is going to be 5 weeks. I also think I'm going to try just using apple juice without any added sugar.
that would make it similar only lower alcohol content, correct?
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