Cider Question

[1sttimebrewer]

Hey all, just made a cider on 12/1 with 5 gallons of apple cider(pasteurized) and 1 cup brown sugar, then used champane yeast and had great airlock activity for 3 days. Had a little too much to drink the day of and didn't get a starting gravity(idiot ,I know). Anyway, Took a gravity reading today and it's right at 1.000. Any thoughts? It tastes pretty damn good right now but I also know its got a ways to go. I wanted to try and cold crash a bit to see if I can keep some of the sweetness which it has now. I'm guessing it's not done fermenting hence the low alcohol? Thoughts and criticisms are welcome. Thx

 

[GinKings]

One cup of sugar in a 5 gallon batch isn't much. Probably only raised the gravity 3-4 points. Apple cider varies, but I'd guess your OG was 1.050-1.055. At 1.000, you're around 7% ABV.

I don't think it has much farther to go, but I'd crash cool it now if you want to retain some sweetness.

 

[1sttimebrewer]

thx for the advice Gin Kings!

 

[Pickled_Pepper]

I'm surprised to hear that champagne yeast left some sweetness at 1.000. Since it sounds like's it's pretty much done, I'd rack it to a secondary and let it age in the coldest place in your house...apartment....girlfriends closet...mother's basement...haha...just kidding....you get the picture.