matrim
Active Member
I started a 3 gallon batch of cider on 11.20.13:
Fresh juice, 300 gm pale DME, 1 cup candi syrup, soaked cooked and strained oats, Nottingham yeast. O.G. 1.063
Started fermenting like normal. I added superfood and DAP at intervals.
I racked it to two 1 gallon jugs on 12.14.13 because the ferment slowed and I wanted to reduce head-space. Tho I still had to top off with 1/4 gallon juice to each. (Gravity before the addition of fresh juice 1.004.)
They have been quietly doing their thing ever since - still bubbling away. There's no noticeable activity in the airlock, but many bubbles are visible in the cider. This is a much longer ferment than I have seen in the past. Is there anything I should do to help it along? Should I just let it keep going?
I'd like to test the gravity, but I'm afraid that taking a sample will produce too much head-space in a gallon jug. Does anyone know the best way to take gravity samples? Or should I just top off with water and hope it doesn't dilute it too much?
Thanks for any input!
Fresh juice, 300 gm pale DME, 1 cup candi syrup, soaked cooked and strained oats, Nottingham yeast. O.G. 1.063
Started fermenting like normal. I added superfood and DAP at intervals.
I racked it to two 1 gallon jugs on 12.14.13 because the ferment slowed and I wanted to reduce head-space. Tho I still had to top off with 1/4 gallon juice to each. (Gravity before the addition of fresh juice 1.004.)
They have been quietly doing their thing ever since - still bubbling away. There's no noticeable activity in the airlock, but many bubbles are visible in the cider. This is a much longer ferment than I have seen in the past. Is there anything I should do to help it along? Should I just let it keep going?
I'd like to test the gravity, but I'm afraid that taking a sample will produce too much head-space in a gallon jug. Does anyone know the best way to take gravity samples? Or should I just top off with water and hope it doesn't dilute it too much?
Thanks for any input!