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Old 01-15-2011, 03:52 AM   #1
Oct 2010
Princeton, West Virginia
Posts: 232
Liked 9 Times on 9 Posts

It seems like everyone shoots for a sg of around 1.00. Is there a reason for this goal?
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Old 01-15-2011, 04:46 AM   #2
Jun 2010
Illinois, Lake County
Posts: 987
Liked 61 Times on 59 Posts

Nevermind - failed to see that this post was in the Cider forum

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Old 01-15-2011, 04:10 PM   #4
CidahMastah's Avatar
Nov 2010
, New York
Posts: 4,242
Liked 42 Times on 39 Posts

Basically that .098-1.000 is when there is virtually no fermentatble sugar left in a cider. To the cider maker, this means... fermentation is over. i.e. time to bottle or rack off to secondary for bulk aging. If you stop earlier, and bottle, you could have bottle bombs.

This of course doesn't get into malolactic fermentation, which can be bad if it occurs in your bottles (this secondary fermentation produces Co2 and funky smells if sealed, i.e. you want the cider to be on an airlock).

You will only have a chance at malolactic fermentation if you used unpasteurized cider or you introduce a strain from your LHBS. If you keep your bottled hooch at about 45F or lower you are nearly guaranteed that the event won't occur. Usually malolactic fermentation occurs for me if the cider is 55F-60F+
Man,... That's a lotta hooch!
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