saynomore10
Member
I made my first hard cider about six weeks ago. Recipe was 4 Gal. apple juice, 1 Gal cran-blueberry juice and two cans of apple juice concentrate for some extra kick. Made sure there were no preservatives or weird additives in the juice. OG was 1.056. Fermented with Wyeast 3068 and added some yeast nutrient too.
Here's the deal. It's been sitting at 1.008 for a few weeks now. From what I hear, ciders should finish much lower than that. Do I have a stuck fermentation?
It's been a bit cold for L.A. lately, so my fermenter has dropped down to 60 at times. I warmed it up to 68-70 a week ago and have kept it there since, also giving it a swirl, but my FG is still at 1.008.
Any ideas what's up? Could the yeast have anything to do with it? It's still pretty cloudy from the hefe yeast. Could all that yeast in suspension raise the cider's gravity higher than it actually is?
Here's the deal. It's been sitting at 1.008 for a few weeks now. From what I hear, ciders should finish much lower than that. Do I have a stuck fermentation?
It's been a bit cold for L.A. lately, so my fermenter has dropped down to 60 at times. I warmed it up to 68-70 a week ago and have kept it there since, also giving it a swirl, but my FG is still at 1.008.
Any ideas what's up? Could the yeast have anything to do with it? It's still pretty cloudy from the hefe yeast. Could all that yeast in suspension raise the cider's gravity higher than it actually is?