MBM30075
Well-Known Member
I "brewed" a cider on 8/10.
Ingredients:
************
5 gallons Kroger store brand apple juice
1 tbsp. yeast nutrient
1 packet Nottingham yeast
Had a good fermentation that was vigorous and lasted a LOT longer than I expected. I did this fermentation in a 6 gallon carboy, so I could watch the whole fermentation process. I noticed bubbles coming up out of solution and yeast falling out of suspension for a good 2+ weeks.
I racked after 3 weeks. OG was 1.048. SG @ racking was 1.011.
Based on a lot of what I've heard about straight apple juice cider, I was expecting an SG of more like 0.995 to 1.000.
When I look in the BJCP style guide, though, I see this:
OG range: 1.045 - 1.065
FG range: 1.000 - 1.020
So, I'm kind of confused now. Do I have a stuck fermentation? I've been told to expect near 100% apparent attenuation. Is 77% apparent attenuation acceptable? I'd love that in a beer, but what gives here?
By the way, I did sample a small amount at racking. Taste was good, dry and apple-y. It was slightly raw, but I feel like a few more weeks of aging will result in a quality product. I'm kegging this batch but probably not priming it. I'm thinking about serving it still in a 50/50 ratio with 7Up or Sprite.
Does anyone have some thoughts about where I should go from here?
Ingredients:
************
5 gallons Kroger store brand apple juice
1 tbsp. yeast nutrient
1 packet Nottingham yeast
Had a good fermentation that was vigorous and lasted a LOT longer than I expected. I did this fermentation in a 6 gallon carboy, so I could watch the whole fermentation process. I noticed bubbles coming up out of solution and yeast falling out of suspension for a good 2+ weeks.
I racked after 3 weeks. OG was 1.048. SG @ racking was 1.011.
Based on a lot of what I've heard about straight apple juice cider, I was expecting an SG of more like 0.995 to 1.000.
When I look in the BJCP style guide, though, I see this:
OG range: 1.045 - 1.065
FG range: 1.000 - 1.020
So, I'm kind of confused now. Do I have a stuck fermentation? I've been told to expect near 100% apparent attenuation. Is 77% apparent attenuation acceptable? I'd love that in a beer, but what gives here?
By the way, I did sample a small amount at racking. Taste was good, dry and apple-y. It was slightly raw, but I feel like a few more weeks of aging will result in a quality product. I'm kegging this batch but probably not priming it. I'm thinking about serving it still in a 50/50 ratio with 7Up or Sprite.
Does anyone have some thoughts about where I should go from here?