Question:
Should I pitch more yeast in my cider or let it keep doing its thing?
5 Gal Batch using Costco Juice
Added 2 Cups Light Brown Sugar
OG 1.063
Dry Nottingham yeast pitched
Fermentation at 63 Degrees
After 7 Days gravity is at 1.040
I want a FG at 1.012ish for 6.8% ABV and sweet cider
Fermentation seems to be going really slow. I put on a blow off tube b/c I thought it would be aggressive, but it wasn't needed at all. When I pitched the yeast I just tossed dry yeast ontop of juice in carboy and gave it a stir - I didn't make a starter w/ pre-mixing it w/ juice.
I would like the cider to be drinkable sooner than later. My plans are to transfer to secondary once FG is met and add some gelatin to help is clear before kegging it.
Thoughts/feeback?
Should I pitch more yeast in my cider or let it keep doing its thing?
5 Gal Batch using Costco Juice
Added 2 Cups Light Brown Sugar
OG 1.063
Dry Nottingham yeast pitched
Fermentation at 63 Degrees
After 7 Days gravity is at 1.040
I want a FG at 1.012ish for 6.8% ABV and sweet cider
Fermentation seems to be going really slow. I put on a blow off tube b/c I thought it would be aggressive, but it wasn't needed at all. When I pitched the yeast I just tossed dry yeast ontop of juice in carboy and gave it a stir - I didn't make a starter w/ pre-mixing it w/ juice.
I would like the cider to be drinkable sooner than later. My plans are to transfer to secondary once FG is met and add some gelatin to help is clear before kegging it.
Thoughts/feeback?