dlwilson007
Member
- Joined
- Jun 12, 2020
- Messages
- 5
- Reaction score
- 2
I started fermenting a cider 3 weeks ago. Added brown sugar to the must to get the OG to 1.045. Tempurature has been a consistent 68 degrees. Using Lavlin 78b yeast. I just cracked open the fermentation bucket to get a gravity reading, and it was 1.016. This seems a little high to me after three weeks. Puts me at just under 4% ABV. I'm going to bottle condition which will bring the ABV up a little, but it seems like the fermentation may have stopped early (I can't say that for certain as I have only taken the one gravity reading today since starting fermentation. The cider looks good and smells amazing. This is my first cider attempt, so I'm short of adding more sugar to increase the OG, I don't know why the ABV would be so low. Should I expect the gravity readings to keep coming down? How long should I wait? Or is it time to consider bottling already? I'm in no rush, for what it's worth.