Recent content by jkessal

Personally i would let it ferment dry and then back sweeten. It a little tricky trying to stop a ferment. U might run into prob like exploding bottles if its not done correctly

Its only about 4.5% alc. at this point. Thats fine if thats what ur looking for

Correct

Make sure u got enough yeast nutrient in it. I just had another batch going really slow. I added nutrient and it finished 3 days later

Ok thanks

Its literally been fermenting for over a month

I actually prefer it to b dry but why did it take so long to get to this point. The temp has been pretty steady at 68°f.

New to cider. Guy at store told me to use safal 05 cuz it wont dry out my cider but its at .998 which is not the prob. I pitched yeast dec 2 (1.070 gravity) and its now jan 7 and just got to .998 and still bubbling every 7 seconds or so. Very slow fermentation is this a prob.