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Old 02-24-2011, 11:16 PM   #1
Oct 2010
Posts: 39

I needed my primary bucket to bottle some beer which was past due for bottling so I had to evacuate my ed worts apple brew to a carboy 10 days into fermenting. When I transfered into carboy SG reading was 1.03 +/-. The original SG was 1.052 to which I added a pound of corn sugar and a cup of light brown sugar. So I figure I am into the 1.060 realm OG (?).

Other considerations - I used nottingham Ale yeast and the juice did have malic acid as an added ingredient.

Does it keep fermenting or is this about it for the final gravity

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Old 02-24-2011, 11:39 PM   #2
Jan 2011
Middleton, Idaho
Posts: 133
Liked 1 Times on 1 Posts

I dont know about with the Notty you used but with Montrachet it should ferment out pretty dry, around .998 if I am remebering correctly. Hopefully someone will come along with more insight to your yeast specifically, but I dont think you have some more fermenting to do.
Primary: Nada
Primary: Ed Wort's Apfelwein
Bottled: American Wheat
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