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Old 03-12-2013, 11:40 PM   #1
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Default Still active fermentation at 3 weeks?



So, I bought a bunch of the spiced cider that was on sale at Target back in early February. Dumped in my carboy, added 2 cups brown suger and shook like bad. Then hydrated a packet of Nottingham ale yeast and poured in.

Noticeable fementation started at 3 days and is still bubbling approx twince a minute in my basement 3 weeks later.

Temperature has been stable at 63-64 degrees.

So, being a dreaded newbie, how long should I expect the fermentation to last?

Should I add a heat source and bump up the temperature?


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Old 03-13-2013, 12:28 AM   #2
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Bubbles aren't necessarily an indication of fermentation, could just be gasses releasing.
have you taken a gravity reading? if not take one now, wait a week, then do it again. if you get the same # then fermentation is done. no harm in letting it sit another week in primary.
good luck


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Old 03-13-2013, 04:34 PM   #3
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Did the cider have preservatives? I made that mistake once and it lead to a very slow, strange tasting fermentation.
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Old 03-13-2013, 06:58 PM   #4
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It was preservative free. dummy me forgot to take an OG reading as well. What would is a typical cider FG?
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Old 03-13-2013, 11:08 PM   #5
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Basically all the sugars in cider are completely fermentable. It should finish between 1.000 and 0.998. Take a reading and then take another in a week to make sure it's really done.
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Old 03-14-2013, 01:38 AM   #6
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My batches from this fall, using fresh cider (at 1.06 og) and Nottingham, took 8 weeks. My temperature was closer to 60-58 degrees though. And fermentation never stalled, just a slow, plodding fermentation. This is the first time I used ale yeast and couldn't believe the marathon fermentation period.
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Old 03-14-2013, 11:34 PM   #7
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Well, I've tasted it and it's mighty delicious, but it's still at 1.02
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Old 03-15-2013, 12:13 AM   #8
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Quote:
Originally Posted by ColdBrains View Post
This is the first time I used ale yeast and couldn't believe the marathon fermentation period.
Thats a good thing (IMHO) with cider and ale yeast. Slow and low. I love how clean nottingham is at 58-60. It doesn't seem to strip as much apple flavor during primary.

I have a batch going right now and the ambient temp has dropped to 55F. It's slowed, but still blooping along. I roused it a little just to make sure nothing stalled.
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Old 03-15-2013, 12:45 AM   #9
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Quote:
Originally Posted by ColdBrains
My batches from this fall, using fresh cider (at 1.06 og) and Nottingham, took 8 weeks. My temperature was closer to 60-58 degrees though. And fermentation never stalled, just a slow, plodding fermentation. This is the first time I used ale yeast and couldn't believe the marathon fermentation period.
58-60, eh? 8 weeks? Wow. I have a little step fed cider project going. I'm up above 1.100 now. This thread gives me a bit more hope. Now I won't be as scared when my Nottingham slows down.
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Old 03-15-2013, 12:59 AM   #10
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58-60, eh?
I just noticed that you are up near a friend of mine's winery. He's over in Thurmond, NC. They just bottled their first round a few weeks back. They mostly do french varietals, but they produced a Blackberry wine that was harvested from a neighbor farm and it was incredible.

Whats up with your step fed project? Do you have details you could share?


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