hausbrauer
Member
I recently made some cider (only a week ago, on August 2nd). I used 7 liters of apple juice and 3 kilos of nectarines, blended/pureed with a bit of water. Total volume was about 10 liters. I used Breferm top-fermenting (ale) yeast.
Now, it's been a week and I realized that the fruit is mostly floating on the surface. Should I wait for it to drop before bottling, to make sure the yeast has extracted all the sugar from it? Anything I can do to hurry it along?
Now, it's been a week and I realized that the fruit is mostly floating on the surface. Should I wait for it to drop before bottling, to make sure the yeast has extracted all the sugar from it? Anything I can do to hurry it along?