Originally Posted by HP_Lovecraft
EDIT- LOL... typed too slow!
The OG should be around 1.068 with that recipe. (assuming a 4-gallon batch).
The FG, with a dry ale yeast, should stop around .990-1.000, unless your yeast quits from the high alchohol (around 9%?)
Cider ferments a bit different then Beer. The yeast works slower, but eats up a higher percentage of the sugars. A good rule is to wait AT LEAST 4 weeks. You will see the cider start to clear, and that tells you the yeast has finally stopped.
For my first cider, I was very impatient, and bottled after 10 days. I ended up with glass grenades, and it was very unpleasant!!
HI, what would my starting gravity be for this recipe if I used five gal of apple juice, 2lb brown sugar?