Hey, this is my first post and only my 3rd brew, so apologies if I ask or say something stupid!
My 3rd brew is a mangrove jack pear cider, and everything seemed to be going fine until fermentation stalled at 1.016 after about one week:
5/10/16 : 22 deg : 1.056 (OG)
13/10/16 : 22 deg : 1.016
17/10/16 : 24 deg : 1.018
22/10/16 : 20 deg : 1.016 (gave it a swish/swirl)
23/10/16 : 18 deg : 1.016
Now I don't know what to do! Should I try restarting it or should I just bottle it? If I bottle it, can I rely on the remaining sugars to carbonate in the bottle or is that a dumb idea?
My 3rd brew is a mangrove jack pear cider, and everything seemed to be going fine until fermentation stalled at 1.016 after about one week:
5/10/16 : 22 deg : 1.056 (OG)
13/10/16 : 22 deg : 1.016
17/10/16 : 24 deg : 1.018
22/10/16 : 20 deg : 1.016 (gave it a swish/swirl)
23/10/16 : 18 deg : 1.016
Now I don't know what to do! Should I try restarting it or should I just bottle it? If I bottle it, can I rely on the remaining sugars to carbonate in the bottle or is that a dumb idea?