stratton25
New Member
Just trying to avoid bottle bombs here. Its been 7 days since i first started my 6 gallons of hard cider in the primary glass carboy. The first 5 days the airlock was gurgling about 2 times every second, and is now about 1 gurgle every 20 seconds. I added 3 lbs of brown sugar to the batch plus champagne yeast and some nutrient for the yeast. My SG was 1.082 or 11% ABV when i first started. What should it be when the yeast is done fermenting? Just wondering if I should keep waiting the 2 weeks before using the secondary or if I should watch for when the gurgles are a minute apart then rack into the secondary? I hear a lot of different guidelines on using a hydrometer to check when fermentation is done. Is there a textbook answer?