Our first 5 gallons of Apfelwein fermented out to just below 1.000 and tasted great etc. This batch was only in the fermenter 4 weeks.
Our second batch (10 gallons) was bottled last night after 6 weeks of fermentation. We bottled the first 5 gallons carboy still and the second carboy was primed for a carbonated batch.
I took a hydrometer reading on the still 5 gallons and was surprised to see that it was at 1.010! I forgot to take a reading on the primed 5 gallons.
It tastes the same as the batch we made several months ago and visually it had fermented out completely. The fermentation lock has been dead for a long time (just raised, not bubbling at all).
My fear is that it didn't finish fermenting due to whatever factor. Maybe the yeast pooped out before the job was done?
My question is: Will I get bottle-bombs out of the carbed batch?
I bought a new hydrometer flask (bigger, more stable) and am using the same hydrometer, but that shouldn't change the reading. Right? Duh.
Lastly, the temperature was 78 degrees. I realize this is a little higher than desired, but that's the best I can do with the house A/C and no way of controlling the fermentation temp. (yet).
Any feedback would be greatly appreciated.
Go Ducks!
Our second batch (10 gallons) was bottled last night after 6 weeks of fermentation. We bottled the first 5 gallons carboy still and the second carboy was primed for a carbonated batch.
I took a hydrometer reading on the still 5 gallons and was surprised to see that it was at 1.010! I forgot to take a reading on the primed 5 gallons.
It tastes the same as the batch we made several months ago and visually it had fermented out completely. The fermentation lock has been dead for a long time (just raised, not bubbling at all).
My fear is that it didn't finish fermenting due to whatever factor. Maybe the yeast pooped out before the job was done?
My question is: Will I get bottle-bombs out of the carbed batch?
I bought a new hydrometer flask (bigger, more stable) and am using the same hydrometer, but that shouldn't change the reading. Right? Duh.
Lastly, the temperature was 78 degrees. I realize this is a little higher than desired, but that's the best I can do with the house A/C and no way of controlling the fermentation temp. (yet).
Any feedback would be greatly appreciated.
Go Ducks!