Back in October I decided to brew a gallon of cider so I followed a recipe I found online that included some brown sugar, cinnamon stick and a few cloves. I pitched in some Montrachet yeast because that is what I had at the time.
After the fermenting stopped, I racked the cider into a clean carboy. I have no idea what the beginning and ending specific gravity was because I keep breaking my hydrometers. I tasted it at that point and it didn’t seem very strong so I pitched some more Montrachet yeast and let it ferment another month. It fermented a little then stopped.
My question is this...The cider still does not taste very hard cider-ish despite the fermenting I know was occurring. Any ideas of what I am doing wrong or suggestions to get a stronger cider?
Thanks! TR
After the fermenting stopped, I racked the cider into a clean carboy. I have no idea what the beginning and ending specific gravity was because I keep breaking my hydrometers. I tasted it at that point and it didn’t seem very strong so I pitched some more Montrachet yeast and let it ferment another month. It fermented a little then stopped.
My question is this...The cider still does not taste very hard cider-ish despite the fermenting I know was occurring. Any ideas of what I am doing wrong or suggestions to get a stronger cider?
Thanks! TR