Colinater22
Member
Hello, this is my first post, so bare with me if I screw up protocol or what not.
So about 5 weeks ago I started to make a hard cider. I let it sit in primary for 3 weeks then transferred to secondary. During transfer, I tested the gravity and it measured 1.000. I was confused, cause I knew it had fermented and couldnt understand how there would be NO alcohol after fermentation. So i threw some raisins in the secondary in hopes that in a week it would give me a sign of life or direction to go. Well i measured a week later, and still at zero. So i figured that i might as well add some more sugar and stir it up and hope that the remaining yeast would be enough to start fermenting again and time would fix my problem. Well the next day I asked a local brew shop why i had no alcohol (something i should have done earlier) and they informed me that I mis-used the hydrometer and that my cider was done. So here I am with a bucket full of sugary fermented cider. Is it salvageable or do I need admit defeat and start anew?
My last ditch effort is to add another packet of yeast and maybe another gallon of juice and let ferment again for a couple weeks. Bad idea?
Please help!
So about 5 weeks ago I started to make a hard cider. I let it sit in primary for 3 weeks then transferred to secondary. During transfer, I tested the gravity and it measured 1.000. I was confused, cause I knew it had fermented and couldnt understand how there would be NO alcohol after fermentation. So i threw some raisins in the secondary in hopes that in a week it would give me a sign of life or direction to go. Well i measured a week later, and still at zero. So i figured that i might as well add some more sugar and stir it up and hope that the remaining yeast would be enough to start fermenting again and time would fix my problem. Well the next day I asked a local brew shop why i had no alcohol (something i should have done earlier) and they informed me that I mis-used the hydrometer and that my cider was done. So here I am with a bucket full of sugary fermented cider. Is it salvageable or do I need admit defeat and start anew?
My last ditch effort is to add another packet of yeast and maybe another gallon of juice and let ferment again for a couple weeks. Bad idea?
Please help!