Decided to give hard cider a try so I picked up 5 Gallons of preservative free filtered organic apple juice and a packet of Lalvin K1V-1116 on Friday and got the cider fermenting Friday night. I am use to calculating the FG of my beer based on the OG of the wort and the apparent yeast attenuation in order to gauge when fermentation is close to being done so I wanted to do the same thing for my cider but I can't find the attenuation numbers on the Lalvin website for the yeast that i used.
Is this information not commonly provided for wine yeast and/or is this method of gauging fermentation not used in wine making? Does anyone know what or where to find this information or what I need to do to accomplish a similar prediction for wine/cider?
You Want MO Pale Ale
Secondary - Cyser & New England Hard Cider
Kegged & OnTap: Bad Santa Stout, Jeep Trail Brown Ale, Red Skies at Night American Red, Panty Dropper Hard Cider
Originally Posted by Hammy71
I'd go with the 2". You can always stir the wort with a sanitized spoon if your worried about hot/cold spots. You will be hitting the 6+" with everything...ask Ron Jeremy!