Done fermenting?

[DaddyBrewster]

First time brewing cider:

It's been 12 days since I put the yeast in my cider. First day, no movment. Second and third day, a lot of fermentation then quickly stopped. I let it sit for 9 more days and just tested the cider with the hydrometer it is now reading 0.98, the original was 1.04. Is it done fermenting, should I let it sit longer or should I put it into secondary? I used champaign yeast and added a cup of sugar to the 2/3 apple juice 1/3 cranberry juice mix. 4 gallons.

 

[DaddyBrewster]

Just used a fractometer and it says the cider is 5% alcohol I think it needs to ferment a little longer. But there is no movement in the airlock. Should I shake the bucket or just leave it?

 

[botigol]

Is it at 0.98 or 0.998? If it is 0.98, the ABV is roughly 7.75 and is done.

With champagne yeast, 0.998 is a touch high from my experience. Move it to a warmer spot and shake or gently stir to rouse the yeast off of the bottom.

 

[bernardsmith]

If the starting gravity was really 1.040 and you have gone below 1.000 then your ABV is a little over 5% . Whether the gravity COULD fall below .98 may be a little moot since we do not know the ambient temperature of the room, the temperature at which the hydrometer was calibrated or how accurate /reliable your reading of the scale is.

BUT the most important point is that it has been ONLY 12 days since you pitched the yeast. If the cider is in a carboy and the carboy is filled right up into the neck then I would leave the yeast to clean up for another few weeks - After all, cider does not ferment any faster than beer.
Champagne yeast rips all the flavor from cider (and any fruit for that matter). You might want to experiment in future with a wine yeast such as 71B (that has an affinity for the malic acids in apple juice) or even ale yeasts. Even Champagne is not in fact made with champagne yeast unless it is the yeast that the wine maker adds to the bottles to prime the wine and make it sparkling. Champagne yeast is the equivalent of a sledge hammer. You want something with a little more finesse.

 

[kitchenboy]

Let's not get down on Pasteur Champagne yeast or "Premier Blanc" as it is now called. If you want a slightly sweet commercial style cider with lots of apple flavor, then I agree, Champagne yeast is the last thing that you want to use. If, on-the-other-hand, you want a bone dry, crisp, and nuanced product, then it's the perfect yeast. It's all a matter of taste.

 

[DaddyBrewster]

Sorry, I was very exhausted yesterday. I used 71B yeast for the cider not champaign yeast. And I retook the hydrometer reading and it was at 1.00. I shook the cider a little bit now I'm going to let the cider sit for a little longer.

How will I know when it is completely finished or will that be a decision I will have to make on my own?

 

[Maylar]

If it sits at 1.000 for a week it's done.

 

[Maylar]

Champagne yeast rips all the flavor from cider (and any fruit for that matter).....

Champagne yeast is the equivalent of a sledge hammer. You want something with a little more finesse.

Not true. EC-1118 is the yeast of choice for craft cider makers. The key is temperature. At room temp, what you said is true. But at 50°F it's clean and neutral with low nutrient requirements.

If you're going to recommend against champagne yeasts then at least add the caveat that temperature control is mandatory with them.

 

[bernardsmith]

Not true. EC-1118 is the yeast of choice for craft cider makers. The key is temperature. At room temp, what you said is true. But at 50°F it's clean and neutral with low nutrient requirements.

If you're going to recommend against champagne yeasts then at least add the caveat that temperature control is mandatory with them.

My understanding is that 71B is the yeast of choice when fermenting with apples. 71B has an affinity for malic and will metabolize about 40% of the malic acid in apples and transform it into lactic - without any MLF bacteria. But you can check with Claude Jolicoeur. http://www.chelseagreen.com/the-new-cider-makers-handbook

 

[Maylar]

I have Claude's book. He uses EC-1118. With juices high in acid he'll use 71B, though he doesn't say what "high" is.

I've used 71B on cider with TA at 5 gm/ltr which is middle of the road acidity, and found that I needed to put some acid back in at the end for balance. Too little malic acid makes a bland cider.

 

[Drewed]

Meh, I wimp out and use nottingham.

Except for this week when I will hopefully ( if the farmer's market has enough cider ) using the Scottish cider yeast.

 

[bernardsmith]

I have Claude's book. He uses EC-1118. With juices high in acid he'll use 71B, though he doesn't say what "high" is.

I see that - page 221