All right gentlemen (and ladies
. . . sorry for the long first post.
I started my first batch of cider about two weeks ago. I used a pretty simple recipe, just a gallon of pasturised, preservitive free, apple juice and a pound of cane sugar with a packet of Levan champagne yeast (can't remember the exact type). It has been going strong ever since and just this morning has started slowing down to a bubble every four seconds or so. I figure another day or two and I will rack it to secondary.
Here is my dilema. This week I decided to start a batch of pear cider . . . which I guess is technically a cyser (?) since I used a half pound of honey along with a 1/4 pound of cane sugar. I also used a packet of Red Star champagne yeast (this time I used a starter and a tsp. of yeast nutrient). It was mixed on monday, started bubbling Tuesday. By Wednesday it was bubbling like mad and now as of this morning it has stopped all together.
I have kept the carboys together at a temperature around 70. Why would the pear finish so much quicker? I realize there was less sugar and the Red Star yeast is supposed to have a lower tolerance (at least the guy at the shop told me it will quit before the Lalvin). I am wondering if it because I used a starter and nutrient. Could it be finished fermenting already or has it stalled out?
I just bottled my first batch of beer Wednesday (which came out well for a newbie) and I am not sure what to do now. Thanks for your help guys, you have already taught me a lot.