First cider

[Willbrew]

So far my first cider is looking good. 2 gallons apple juice, 1/2 gallon pear nectar, 1/2 cup sugar, 1/2 cup light brown sugar, 1 pack champagne yeast. My OG was 1.060. I just racked to secondary and my gravity was at about 1.002. To those with cider experience, does this sound like its going in the right direction?

 

[Gremlyn]

Did you check the gravity over a few days or a week to make sure it wasn't still dropping? It could easily get below 1.000. All you need to do now is forget about it for 6 months to a year.

 

[Willbrew]

Did you check the gravity over a few days or a week to make sure it wasn't still dropping? It could easily get below 1.000. All you need to do now is forget about it for 6 months to a year.

Does that need to be done in a sealed container or one with an airlock?

 

[Gremlyn]

Sure does, unless you want vinegar...

 

[muse435]

All you need to do now is forget about it for 6 months to a year.

What temp is recommended for aging cider?

 

[NiteBeest]

The champagne yeast will probably take it down to ~0.995. Wait a few more days and check it again. If you want to bulk age it rack it into a clean glass carboy and fit an airlock. Make sure there is no head space. You don't want it to have all that oxygen touching it for that long. I've been bulk aging at room temp (my house usually stays in the mid 70's). Just look for a spot that doesn't have huge temperature swings. The finished cider doesn't need to be babied as much as when it's fermenting temperature wise, but in my opinion it will appreciate it if it is at a constant temp while aging.

 

[Gremlyn]

Age it at room temp, 70-75F is fine. A little lower won't hurt either.