4 weeks and still fermenting

[Karolis]

hey there, I started my cider four weeks ago and it is still bubbling in the primary. OG was 1.060, yeast - Notti, Safale S-04 and WLP616. Juice OG was 1.040 thus I added some sugur to boost the gravity. All three fermenters are still active. Room temperature 19C/66F. Juice is from local orchard 4:1 apple - pear. Any suggestion why it is still active? This is my second season, last year I made cider primary was completed within 1,5 weeks. thanks

 

[RPh_Guy]

What is the current s.g.?

 

[Karolis]

i was able to measure only one (as it ferments in plastic fermenter) - 1.025. Other are stored in glass demijohns therefore hesitating to open..

 

[RPh_Guy]

With a hydrometer, correct?

My guess is that the yeast are struggling to ferment all the added sugar since it creates a nutrient deficit.

There's no reason it needs to complete quickly... If they smell all right, I'd be patient and let the yeast eat.

Welcome to HBT!

 

[Karolis]

correct, with hydrometer. actually i forgot to mention that yeast nutrients were added - Servomyces. but perhaps you are right this is because of added sugar so i need to be patient now

 

[RPh_Guy]

I'm not sure how much nitrogen (YAN) is provided by Servomyces. It's mainly used to increase zinc in wort, which isn't what's needed for apple juice.

If I'm adding nutrient to cider, it's with Go-Ferm and/or Fermaid O.

 

[Karolis]

would you say it is worth to risk opening the fermenters and adding these now?

 

[RPh_Guy]

No, not if it's still fermenting and smells ok.

 

[Karolis]

thanks for advice, I would wait now

 

[Chalkyt]

I wouldn't worry too much. Last year there was much debate about WLP773, eagerly awaited, late arriving and all that. I jagged some slightly out of date WLP773 here in Oz (our seasons are six months out of whack with yours) and got all fussed because nothing seemed to be happening after two months. The usual angst kicked in... only down to 1.030 after six weeks, is it stuck, is the yeast dead, should I add nutrient, is it too cold (mid winter), etc, etc.

Anyhow it finally reached 1.002 after three months so I bottled. After a month it was fantastic... petillant carbonation, first prize at the local show, yum, yum, yum!

 

[Karolis]

Another two weeks had passed and it is still bubbling activelly. Not sure what to do to make it finally finish.. SG not measured as fermentation is ongoing in glass demijohns..

 

[Maylar]

Let it go. Yeast don't use a calendar.