bmoritzasu
Active Member
- Joined
- Dec 6, 2013
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All,
This is my first attempt at a cider. Purchased 3 gallons of pasteurized cider from store and 32 oz of candi syrup (clear). Boiled the syrup with 1/2 gallon of cider plus nutrient. Cooled to room temp and then placed in 3 gallon carboy with the other 2.5 gallons of cider. The OG was 1.074. Pitched US-05 and Brett trois and placed at 65F (30 Oct 2014).
Checked gravity today and its at 0.996 and there's STILL activity in the airlock. I can also see CO2 bubbles inside the carboy. My question is, could the Brett be eating the sediment in the bottom from the cider? There a good amount (~ 1 quart) of sediment, and the volume in the carboy has decreased about a quart as well (CH3CH2OH = 0.789 g/ml).
Should I just rack to secondary with some apple juice (to accommodate the decrease in head space) and let it ferment out? I'm surprised that after three weeks there's still activity and over 100% attenuation. Any thoughts? Thanks.
This is my first attempt at a cider. Purchased 3 gallons of pasteurized cider from store and 32 oz of candi syrup (clear). Boiled the syrup with 1/2 gallon of cider plus nutrient. Cooled to room temp and then placed in 3 gallon carboy with the other 2.5 gallons of cider. The OG was 1.074. Pitched US-05 and Brett trois and placed at 65F (30 Oct 2014).
Checked gravity today and its at 0.996 and there's STILL activity in the airlock. I can also see CO2 bubbles inside the carboy. My question is, could the Brett be eating the sediment in the bottom from the cider? There a good amount (~ 1 quart) of sediment, and the volume in the carboy has decreased about a quart as well (CH3CH2OH = 0.789 g/ml).
Should I just rack to secondary with some apple juice (to accommodate the decrease in head space) and let it ferment out? I'm surprised that after three weeks there's still activity and over 100% attenuation. Any thoughts? Thanks.