ASK Cider

[twisted-brew]

Apple Strawberry Kiwi Hard Cider. My OG is 1.060, 6.4 gallons. Can I expect a 5-6% ABV with this yeast or should I add sugar? This is first my first cider. It will be stored in a temperature controlled fermentation chamber at 70*.

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[bucketnative]

IF you let it ferment out to the 1.000 range, and I believe this yeast is capable of that, you will be north of 7%. I'd leave the sugar out.

 

[laredo7mm]

...in a temperature controlled fermentation chamber at 70*.

Too warm in my opinion. 66° wort/must temperature is about as high as I would go. I seem to have good luck with 62 - 64° for cider, but I have never used WY4766

 

[1bottlerocket]

I am currently using that exact yeast right now in a batch I have going. I started at an SG 1.045 and it has now fermented out to 1.006 after 8 days. I have been keeping the room at 66F/19C

I am planning on taking another reading with my hydrometer this week, I was hoping to do it today but life and all got in the way, and I can report back.

Right now I think this yeast has a lot of potential to develop a nice English-style cider.

 

[twisted-brew]

After looking ay thier site I am going to lower the temperature to 60°. Ill post results at FG. https://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=62

 

[1bottlerocket]

That temperature would work out great in my cellar too. I may do the same.

 

[dmtaylor]

You're probably going to get 7.5% ABV. Low and slow is the way to go with all ciders. Ferment cool 55-60 F if you can for a good ~6 weeks or more.

 

[twisted-brew]

It's fermenting at 60*. It is slow but it's fermenting. Hopefully turns out great.

 

[twisted-brew]

It's at 7.09% after 7 days. I'm going to stop the fermentation now

 

[1bottlerocket]

My Wyeast batch of cider stabilised at 1.000 right on the mark. The gravity was 1.045 at primary, according to the ABV calculator it is sitting at 5.9% which is still a tad higher than I wanted to go but better than my first batch.

I now having it sitting in secondary. The plan for me is to let it sit there for about 2-3 weeks before bottling.

When you say, "stop the fermentation" how do you plan to do that? My understanding is that there is some risk involved doing that.

 

[twisted-brew]

My Wyeast batch of cider stabilised at 1.000 right on the mark. The gravity was 1.045 at primary, according to the ABV calculator it is sitting at 5.9% which is still a tad higher than I wanted to go but better than my first batch.

I now having it sitting in secondary. The plan for me is to let it sit there for about 2-3 weeks before bottling.

When you say, "stop the fermentation" how do you plan to do that? My understanding is that there is some risk involved doing that.

3 teaspoons of potassium sorbate