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Old 04-19-2010, 02:27 PM   #1
SacredBrew
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I've got some carboys of cider that had honey added to them after primary fermentation. They are slowly bubbling now. I don't know the starting specific gravity of the cider but I checked three of them yesterday and they are at a specific gravity of 1.026 and 1.016. . . . Can anyone help me make sense of these numbers. .. Can I tell how strong these are without knowing the beginning specific gravity? or is are my above specific gravity readings simply telling me how sweet the cider will be?


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Old 04-19-2010, 02:28 PM   #2
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Without knowing the beginning gravity, or the ingredients used, no one can tell you if it's done, or what the alcohol content is or will be.
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Old 04-27-2010, 08:54 PM   #3
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Well, you can use your FG reading to tell if it's done. If after a few reading a day or two apart each, the gravity remains the same, then it's done. But you'll never know the alcohol content using just a FG.

 
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Old 04-27-2010, 09:49 PM   #4
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If the reading are stable, then all they tell you is how sweet they are.
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Old 04-28-2010, 03:07 PM   #5
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Here is some brainstorm for you....

Most Apple Juice is about 1.050 OG

1 LB of honey will add about .007 SG point to a 5 gallon volume

1 LB of honey will add about about .035 SG points per 1 gallon volume

So if yo have 5 gallons of cider, with 5 LBs of honey you would have an estimated OG of 1.050 + (.007 x5 = .035) = 1.085 OG.

Most yeasts poop out some where in the 10-15% ABV range. Most ciders will finish at 1.000 FG as long as you dont max out the ABV threshold of th yeast. If you have a Cyser/Cider @ 1.085 and it finished at 1.000 that would be an ABV of 11.1%. That ABV is getting close to the max of any yeast if it actually finished at 1.000.

Keep in mind most cider finsih at 1.000. But you can finish alot higher than that (~1.020) if the yeast quits, gets tired or does not have enough nutrients.

I have had a malted cider finish as high as 1.029 from 1.070, I believe it may have been because I did not add any yeast nutrient.

Now I always add nutrient and regularly see my FG in the 1.000 - 1.005 range.

I use Nottingham Dry yeast and typically let it ferment in the primary for a minimum of 3 weeks at 62F ambient temp. I do not secondary, I bottle after 3 or 4 weeks in the primary. It is usually very clear after 3 weeks at 62F using Notty.


 
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Old 05-02-2010, 08:26 AM   #6
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Also with ciders, the fermentation can slow greatly towards the end, so I would take the SG measurements a week apart.
Usually once it starts to clear, the yeast are done, but even then I like to give the batch a couple more weeks just to be certain.
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Old 12-21-2016, 02:37 AM   #7
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Hi everyone, I don't mean to necro this thread but I'm in a similar situation with my cider.

I started fermentation on Nov. 25, with 18.5L of store-bought apple juice, 1kg brown sugar, 1.5oz of fireball and a handful of cinnamon sticks (those were added 1 week ago, I realize now that may have been a mistake...). I didn't realize I needed to take an original hydrometer reading (this is my first shot at homebrewing) so I didn't even get one until last Friday, so @ 2 weeks the cider was at 1.125, and today it read 1.000.

My intention was to bottle before fermentation finished to get some natural carbonation and have the batch ready as gifts for Christmas, but I'm more concerned now that I get a good product than make a deadline. Can any of you experts help me out? Should I bottle now, wait another week, ect.?

If it helps, when I took the reading tonight the cider was much clearer than last Friday, was still bubbling at about 1/2 the rate of Friday, and tasted like a nice dry cider, but I didn't notice any serious alcohol content, and from what I understand adding the kg of sugar should get it to around 7-9% (?)

Thanks in advance.

 
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Old 12-21-2016, 10:36 AM   #8
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Quote:
Originally Posted by CowtownCanuck View Post
My intention was to bottle before fermentation finished to get some natural carbonation and have the batch ready as gifts for Christmas, but I'm more concerned now that I get a good product than make a deadline. Can any of you experts help me out? Should I bottle now, wait another week, ect.?

\
DISCLAIMER: I'm not an expert, but now and then I make a decent cider or beer.
Anyway, its too late to get anything ready to give as Christmas Gifts this year. If your gravity reading is 1.000, its basically done, but might be off gassing dissolved Co2. The next step is pull a sample and see what it tastes like.

 
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Old 12-21-2016, 11:26 AM   #9
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Quote:
Originally Posted by madscientist451 View Post
DISCLAIMER: I'm not an expert, but now and then I make a decent cider or beer.
Anyway, its too late to get anything ready to give as Christmas Gifts this year.
Well you could still give it as a gift with a "Do not open until XXXXX" date label on it. Of course it would be an unknown quantity...

If @CowtownCanuck wants carbonation, just prime the bottles as you would beer. I agree that at 1.000 it is basically done fermenting.

I do question the intermediate gravity reading as 1.125 is impossible given the ingredients used. I'd buy 1.012.

 
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Old 12-21-2016, 11:32 AM   #10
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If your 1.125 reading is correct you are more like 17%. What yeast did you use for this? If it tastes good your friends and family might like it. You could also decide to start next Christmas's gifts this month to age them longer and not have to rush at the end of the year. WVMJ

Quote:
Originally Posted by CowtownCanuck View Post
Hi everyone, I don't mean to necro this thread but I'm in a similar situation with my cider.

I started fermentation on Nov. 25, with 18.5L of store-bought apple juice, 1kg brown sugar, 1.5oz of fireball and a handful of cinnamon sticks (those were added 1 week ago, I realize now that may have been a mistake...). I didn't realize I needed to take an original hydrometer reading (this is my first shot at homebrewing) so I didn't even get one until last Friday, so @ 2 weeks the cider was at 1.125, and today it read 1.000.

My intention was to bottle before fermentation finished to get some natural carbonation and have the batch ready as gifts for Christmas, but I'm more concerned now that I get a good product than make a deadline. Can any of you experts help me out? Should I bottle now, wait another week, ect.?

If it helps, when I took the reading tonight the cider was much clearer than last Friday, was still bubbling at about 1/2 the rate of Friday, and tasted like a nice dry cider, but I didn't notice any serious alcohol content, and from what I understand adding the kg of sugar should get it to around 7-9% (?)

Thanks in advance.
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