rodneypierce
Well-Known Member
OK guys, how do I stop fermentation??? Persay I want to stop a cider when it hits 1.015 or so. I would like to stop it around there to make sure that it is a sweeter finish, instead of being really dry.
Do you keg? I stopped my last cider (graff actually) at 1.018 by kegging and refrigerating. So easy.
OK guys, how do I stop fermentation??? Persay I want to stop a cider when it hits 1.015 or so. I would like to stop it around there to make sure that it is a sweeter finish, instead of being really dry.
ginkings, lets say I let it run all the way out fermentation wise, and it finishes at like 1.002 lets say just for sake of argument. Now, thats obviously going to be a pretty dry finish. How much would I need to back sweeten if it finishes this dry??
ginkings, lets say I let it run all the way out fermentation wise, and it finishes at like 1.002 lets say just for sake of argument. Now, thats obviously going to be a pretty dry finish. How much would I need to back sweeten if it finishes this dry??
yeah that works! be sure to rack off the lees and then back into your cleaned fermenter and top off - you plan on doing that right?
one other suggestion - I would rack when the airlock slows and you have a good pile of lees (might be 3-4 weeks, might be less). I assume you are topping off with more cider, so if you rack when the ferment is still slowly going, the yeast will have at your new addition of sugars right away. Try to match fermener temp and top off temp to avoid a stall in fermenting.
oh I see, is it a glass fermentor? If it is plastic, I would consider racking into a glass carboy soon
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