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Old 01-25-2011, 11:49 PM   #1
PurpleJeepXJ
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Ok so I made some hopped cider... some call it graff, but I used champagne yeast because that is all I had besides baker's yeast. My problem is... what should my FG be? My OG was 1.105 and I am planning on bottle conditioning. I cant kill the yeast off because I will need them later. Any ideas?

 
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Old 01-25-2011, 11:51 PM   #2
Yooper
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Quote:
Originally Posted by PurpleJeepXJ View Post
Ok so I made some hopped cider... some call it graff, but I used champagne yeast because that is all I had besides baker's yeast. My problem is... what should my FG be? My OG was 1.105 and I am planning on bottle conditioning. I cant kill the yeast off because I will need them later. Any ideas?
champagne yeast is capable of 18%, so you will probably finish at .990 or so.
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Old 01-26-2011, 01:30 AM   #3
GuldTuborg
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Right. From what I understand, champagne yeast will ferment this to total dryness (or pretty damned close), and will almost certainly be ready for more when it comes time for bottling.
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