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Old 01-21-2009, 03:17 PM   #11
wreckinball9
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Nov 2007
Lakes Region NH
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my S04 and us-05 ciders both finished at 1.000


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Old 01-21-2009, 03:27 PM   #12
garbs
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Dec 2008
Posts: 99

Thanks for all your feedback guys

I'm going to be bottle conditioning this so I don't want any bombs. I gave the fermenter a little swirl last night and it looks like I got the yeast going again. I'll check the gravity again in a week or so.



 
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Old 01-21-2009, 07:09 PM   #13
Freezeblade
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May 2008
Oakland, California
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I've done s-04 in store bought cider before, with nothing added. the juice started at 1.048 and ended up at 1.002 (and clear) after 10 days. It never fermented down any further. Hope this helps.
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Old 01-21-2009, 11:31 PM   #14
david_42
 
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You can't use beer attenuation figures for cider. As Yooper said, cider is all simple sugars and FG under 0.990 are common.

OP - Sounds like you like your cider a bit sweet. You'll need to kill the yeast NOW to prevent it from drying out.
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Old 01-21-2009, 11:46 PM   #15
garbs
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Dec 2008
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Quote:
Originally Posted by david_42 View Post
OP - Sounds like you like your cider a bit sweet. You'll need to kill the yeast NOW to prevent it from drying out.
Wish I could. Unfortunately I don't have kegging equipment and I want to carb this batch.

I may try backsweetening with lactose depending on how this turns out.



 
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