MikeRLynch
Well-Known Member
Wow.
I've had bad luck with ciders in the past, but this was the first time I just poured unsweetened apple juice in with nottingham and let it go. I took a sample today, 2 weeks in, and it's PERFECT!
OG was 1.050, current gravity is 1.012, it has the perfect apple taste and nose, enough residual sweetness to keep the body and flavor where it needs to be, but it isn't straight apple juice. I don't want this to go much drier, I want to drink it now!
The yeast has dropped, but there is still a fair amount of particulate matter in there, I assume from the unfiltered apple juice I put in. It's still wanting to ferment more, but I don't want it to! I guess I should just rack to secondary, and wait it out.
Current question: I want some of this sparkling. What would be the danger in bottling some now, as is, no more sugar, no more yeast, and letting the remaining gravity drop to make carbonation? Anyone done bottle conditioning by simply bottling when the gravity got to a certain point?
I've had bad luck with ciders in the past, but this was the first time I just poured unsweetened apple juice in with nottingham and let it go. I took a sample today, 2 weeks in, and it's PERFECT!
OG was 1.050, current gravity is 1.012, it has the perfect apple taste and nose, enough residual sweetness to keep the body and flavor where it needs to be, but it isn't straight apple juice. I don't want this to go much drier, I want to drink it now!
The yeast has dropped, but there is still a fair amount of particulate matter in there, I assume from the unfiltered apple juice I put in. It's still wanting to ferment more, but I don't want it to! I guess I should just rack to secondary, and wait it out.
Current question: I want some of this sparkling. What would be the danger in bottling some now, as is, no more sugar, no more yeast, and letting the remaining gravity drop to make carbonation? Anyone done bottle conditioning by simply bottling when the gravity got to a certain point?