First Cider Batch

[Slangevar]

I am making my first batch of quick cider (using apple juice, sugar and yeast), and it has been fermenting for about a week now. The spec grav was about 1.055 to start and is not about 1.009 ish. Basically i want to know if its safe to bottle now, it is below 1.01, but it is still bubbling away? The bubble trap releases a bubble every 30-40 seconds or so

dont know what to do

 

[ssf]

when in doubt, let it sit for another week (since there is still visible activity, i would wait at least 2 more weeks before bottling). what yeast did you use?

 

[CidahMastah]

if it is bubbling... you shouldn't bottle it.

Minimally I would wait 1 month before bottling. The F.G. should read 1.000 or less. If not, you still have fermentables in there.

I assume you are going for a dry cider?

 

[Slangevar]

ah ok, i was treating it like beer, and thought i would have to bottle it at 1.01 will let it bubble away for the next few weeks. i used some general beer yeast i think. should the cider go clear when its done?

 

[CidahMastah]

Ah I see. Generally ciders take longer to ferment, but if you used a beer yeast it might take less time. The cider should fall out and clear just like beer does (unless you heated the cider). I may take a little longer to clear though.

The thing with ciders though, they need some mellowing time to condition. You can try them as they go, but I usually don't bottle my ciders until 3-6 months. During that time they get racked once at about 3-4weeks and topped off. From there they sit under airlock.

If you bottle at a month and you taste your cider, you will know what I mean about green tasting cider. It isn't like beer, ready in 5 weeks. I make cider from fresh pressed apples, so YMMV with the aging portion since you used store bought juice.

 

[suck3rs]

I am brewing my very first batch of cider. I added a cup of sugar to 1 gallon of store bought apple juice and threw in some champagne yeast. It has been probably 5 days since I started it. I still see active brewing. Should I wait till it subsides to deem it complete? My apartment is on the chilly side so I wonder when it gets cold if it slows the process. It was warmer outside for some of the days but I keep it about 65.

Also once it is complete will much of the sugar be left? I tasted it and it seemed pretty sweet, but real good and fizzy.