superslomo
Well-Known Member
I've had a simple cider fermenting in a carboy for two weeks this weekend.
It's just fresh pressed cider (no preservatives, natch, it's local fresh cider that's UV treated) and Sweet Mead yeast.
At what point do I figure it's done fermenting? At what point do I bottle?
I don't mind it being dry, I do want it carb'ed, and it was on the cool side for about a week (lower 60's), and is now sitting pleasantly just below 70 in our furnace room.
When do I figure it's done fermenting, and when is it ready to bottle? Do I NEED to rack it, or can I just leave it in the primary carboy for a month or so?
How much sugar to carb the batch?
It's just fresh pressed cider (no preservatives, natch, it's local fresh cider that's UV treated) and Sweet Mead yeast.
At what point do I figure it's done fermenting? At what point do I bottle?
I don't mind it being dry, I do want it carb'ed, and it was on the cool side for about a week (lower 60's), and is now sitting pleasantly just below 70 in our furnace room.
When do I figure it's done fermenting, and when is it ready to bottle? Do I NEED to rack it, or can I just leave it in the primary carboy for a month or so?
How much sugar to carb the batch?