gregclimbs
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- Joined
- Apr 15, 2009
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Ok, I have done 15ish batches of beer, but back in Nov, I did my first cider.
5 gallons of local pressed raw, unpasturized cider on WL775 yeast.
OG: 1.054
Current SG: 0.995
Tastes good, very dry/champagne like, but that is good.
It has been 3 months coming up tomorrow.
How much longer should I let it go? I know from reading this forum that cider+time=goodness.
The secondary has really cleared it. The top gallon is highly transparent. Even the bottom of the carboy is pretty clear (able to see through it enough to see the cake).
I was thinking I would give it another month or so, then back sweeten with another .5-1gal of fresh cider and keg/force carb to serve mid-april.
I am fine leaving it even longer if consensus is that 5-6+ months would make a better end product.
But I kinda wanted the carboy open for more beer :O
Maybe just bad timing on my part since I have a saison and bock both going + the cider leaves a lot in long term fermentation...
Anyone have thoughts?
TIA,
g
5 gallons of local pressed raw, unpasturized cider on WL775 yeast.
OG: 1.054
Current SG: 0.995
Tastes good, very dry/champagne like, but that is good.
It has been 3 months coming up tomorrow.
How much longer should I let it go? I know from reading this forum that cider+time=goodness.
The secondary has really cleared it. The top gallon is highly transparent. Even the bottom of the carboy is pretty clear (able to see through it enough to see the cake).
I was thinking I would give it another month or so, then back sweeten with another .5-1gal of fresh cider and keg/force carb to serve mid-april.
I am fine leaving it even longer if consensus is that 5-6+ months would make a better end product.
But I kinda wanted the carboy open for more beer :O
Maybe just bad timing on my part since I have a saison and bock both going + the cider leaves a lot in long term fermentation...
Anyone have thoughts?
TIA,
g