Did I stick my fermentation at bottling time?
My first batch of cider ever......so bear with me please.
Nothing too complicated here.
3 gal fresh pressed cider.
16oz light brown sugar
1 1/2tsp pectic enzyme
2 weeks in primary (3 gal carboy)
3 weeks in secondary (topped off carboy with apple juice)
FG was .998 (no OG, broke my first hydrometer)
I was still getting a bubble every 4-5 min when I decided to bottle. Racked into the sanitized bottling bucket, added 6Tbsp (about 3oz) priming sugar, also added 1/2cup of xylitol for a little sweetness. It did off-gas a lot while adding the sugars and stirring.
After 2 weeks in the bottle there is no sign of carbing whatsoever. It tastes good, but it is very flat.
22oz beer bottles stored in the dark at 68deg.