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Old 02-10-2012, 02:45 PM   #1
Registered User
Feb 2012
sylvania, Georgia
Posts: 10

hey guys i made cider last friday. only 2.5 gals but used enough yeast for 5 gals. the OG was 1.095 and ive checked for 2 days and its 1.010 so im getting around 11% alcohol and the yeast was spost to finish out around 12%. the cider is still cloudy a bit. tasted a bit out of my hydrometer jar and it tastes pretty good. is it finished or should i let it go for a while longer.

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Old 02-10-2012, 03:52 PM   #2
TopherM's Avatar
Mar 2011
St. Petersburg, FL
Posts: 3,974
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I leave my ciders in primary for 2-3 weeks, then let them carb and condition for 2 months or more, and I typically make a cider at a much lower ABV, around 7%. Your higher ABV cider might be drinkable, but it is not going to really be fully conditioned for a good 2-3 months, honestly.

If you want to drink it young, it's your cider, but TRUST ME, it will be 100% better with 2-3 months of conditioning.

Are you botting or kegging?
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!

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Old 02-10-2012, 04:07 PM   #3
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ajf's Avatar
Oct 2005
Long Island
Posts: 4,646
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Never made a cider that strong, but my ciders always ferment down to < 1.000.
I've made beers and wines as strong as that, but they have all taken over a year to become good. Some of the wines have taken over 4 years before they were what I would consider drinkable.

There are only 10 types of people in this world. Those that understand binary, and those that don't.

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Old 02-10-2012, 04:55 PM   #4
Feb 2012
Brighton, London
Posts: 37
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I would leave it a bit longer. It is not uncommon for a fermentation to stop for a few days if the temperature, for instance, is not within the fermenting range of the yeast. You have only had it in primary for 1 week. It is perfectly OK to leave it in primary for up to 3 weeks. As you only have a gravity of 1.010, and not closer to 1.000, I would leave it.

If after another week it is still 1.010, and the temperature was constant and correct for the strain of yeast used, you should be OK to go.

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Old 02-10-2012, 05:06 PM   #5
Sep 2011
Oxford, Ohio
Posts: 357
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I have made cider on a couple occasions..... The one thing I have learned is to make really good cider takes more patients then beer. Like others have said ferment in primary for 3 weeks minimum, then bottle condition for at least a month. The best cider I ever made was nasty tasting after three weeks in primary but I decided to bottle it anyway and let it condition for 4 months and it was amazing! I know you are dying to get it bottled and carbed up but be patient an it will turn our awesome!

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