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Old 12-11-2010, 02:44 PM   #1
RobWalker
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Nov 2009
Birmingham, England
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My OG is about 1065, and I want to stop fermentation at about 1012 so my Cider is a little sweet. It in a 1 gallon demi-john fermenting with Montrachet and has been fermenting for about 24 hours. Aside from regularly sampling, when's a vague idea of when I should stop fermentation? Naturally I will be measuing SG before I cut the whole batch :P

 
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Old 12-11-2010, 03:27 PM   #2
Pilgarlic
 
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Feb 2010
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I would never stop a fermentation. Yeasties give off potentially unsavory byproducts during fermentation that they clean up in the final stages. I'd let the fermentation run its course, let the yeast fully floculate, and back-sweeten if necessary. Before back-sweetening (with any sweetener you like), prevent any further fermentation by adding potassium sorbate and sodium bisulfite.

 
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Old 12-11-2010, 03:42 PM   #3
Crazybrew04
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Sep 2010
Swartz Creek, Michigan
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When it taste right. My buddy did this, bottled, then pasteurized. Turned out very good.

http://www.homebrewtalk.com/f32/easy...g-pics-193295/
thats a link to the pasteurizing

 
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Old 12-11-2010, 03:47 PM   #4
RobWalker
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Nov 2009
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Looks good but this time of year I'm in the position to cold crash - our conservatory drops below freezing at night at the moment. I have two wines in there - a white and a rosť - and I can see through them!
May as well take advantage at the moment, but if I do cold crash, can the yeast start again? I want to give these out as presents.

 
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Old 12-11-2010, 03:49 PM   #5
Crazybrew04
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http://www.homebrewtalk.com/f32/fini...ptions-197308/
this might help with you cider questions too.

 
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Old 12-11-2010, 03:51 PM   #6
RobWalker
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Nov 2009
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Seems like a good set of options...any word on speed? I want to turn this around before new years if possible! Won't be great, but it's a gift

 
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Old 12-11-2010, 03:59 PM   #7
Crazybrew04
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Sep 2010
Swartz Creek, Michigan
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i think you will be close. Look up Bigcountrybrew he has done this a couple of times and could give you a better answer. Few weeks I think. Mainly I think it will depend on temps yeast used and so on but once you hit the sg you want it shouldnt take long to carb.

 
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Old 12-11-2010, 04:06 PM   #8
RobWalker
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Nov 2009
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I'm not carbing, luckily. Once it's clear I'm going to heat it up with mulling spices and oranges, then bottle when cool and add instructions to re-heat when people drink it
Ready-Mulled cider, if you will!

 
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