final specific gravity of cider - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > final specific gravity of cider
Sign-up To NEW HBT Article Newsletter - Brewing Articles Direct To You!

Thread Tools
Old 04-19-2010, 02:27 PM   #1
Feedback Score: 0 reviews
Join Date: Jan 2009
Posts: 36
Default final specific gravity of cider

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?



SacredBrew is offline
Reply With Quote
Old 04-19-2010, 02:28 PM   #2
Ale's What Cures You!
Feedback Score: 0 reviews
Yooper's Avatar
Join Date: Jun 2006
Location: UP of Michigan, Winter Texan
Posts: 68,366
Liked 7291 Times on 5157 Posts
Likes Given: 2069


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.

Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
Reply With Quote
Old 04-27-2010, 08:54 PM   #3
Feedback Score: 0 reviews
Join Date: Apr 2010
Location: NJ
Posts: 73
Liked 1 Times on 1 Posts


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.
73Drvr is offline
Reply With Quote
Old 04-27-2010, 09:49 PM   #4
Feedback Score: 0 reviews
david_42's Avatar
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,578
Liked 148 Times on 139 Posts


If the reading are stable, then all they tell you is how sweet they are.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk
david_42 is offline
Reply With Quote
Old 04-28-2010, 03:07 PM   #5
Feedback Score: 0 reviews
Join Date: Mar 2009
Location: Jacksonville Beach, FL
Posts: 38

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.

unclejimbay is offline
Reply With Quote
Old 05-02-2010, 08:26 AM   #6
Feedback Score: 0 reviews
Join Date: May 2008
Location: Hawaii
Posts: 2,274
Liked 8 Times on 8 Posts


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.

In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.
Kauai_Kahuna is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Estimated Gravity vs. Actual Final Gravity profarm Fermentation & Yeast 8 11-25-2009 04:05 PM
Cider vs Beer final gravity - Part II JLem Beginners Beer Brewing Forum 3 03-30-2009 09:36 PM
Cider vs Beer final gravity JLem Beginners Beer Brewing Forum 2 03-30-2009 02:01 PM
Specific Gravity? Target Gravity? HalloweenGod General Techniques 6 01-03-2009 07:30 PM
wild yeast cider and specific gravity disschord Cider Forum 3 10-29-2007 08:56 PM

Forum Jump