KevinAthas
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- Oct 14, 2008
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So, I'm very new to brewing in general (2 pale ales from extract), and this is my first cider. 4 Gal apple cider from a local orchard, 1 gal of water with 2lbs of white and 2 lbs of brown sugar simmered in, poured that in with the cider and tossed in some campaign yeast from a local brew supply store. Nothing fancy and Im not expecting it to be amazing, but I have what I think is an odd question. I ran a little test when I took my grav reading a week into fermentation by filling 1 -12 oz. bottle, capping it, letting it sit at room temp for a couple days. Then I popped it in the fridge for a couple more, and out came a sweet and wonderfully carbonated beverage! About 40% of the sugar had been eaten up by the yeast at this point, which is not what Im going for as far as alcohol content, but my questions is this; is bottling before the primary fermentation is over a way to keep away from a dry cider in the end? I know its probably not recommended, but what issues might I run into if I was to bottle when lets say theres only 20 % of the sugar left? Would I be safe to assume if I taste a sample and it is good, and I was to bottle it right then the product would be sweet as well?
Thanks for any insight!
Thanks for any insight!