Originally Posted by Britinusa
Im am making a cider, I used organic cider added sugar and champagne yeast and left it fermenting, 3 weeks later and its still really sweet and I have a gravity reading of 1.022 which has not changed in 7 days.
Any thoughts on what to do with this?
its too sweet to drink should i repitch more yeast?
I am having same issue pretty much . One of my 3 batches has stalled . Others are going good , they are right next to each other . Thinking about adding yeast nutrient, and more yeast . Anybody see any problem here?