VincentVega
Member
Hello all, I'm new here. So I started a batch of cider on 8/07/12.
4 gallons apple juice
4lbs (yes, 4 pounds - which i've now learned is a lot) of brown sugar
Lalvin EC-1118 champagne yeast
OG 1.092
I realized this would end up being a wine if let fully ferment down to about .990 around 13% ABV. So today, I took a reading and it was about 1.020. I decided to rack into secondary a little early and did so at this point. I also added K-meta and K-Sorbate in an attempt to kill the yeast early and end fermentation so I have residual sugar and still a delicious sweet taste. I am not carbonating this batch. It still seems to be fermenting, there's CO2 already built up in secondary even though I added a nice dose of K-meta and K-Sorbate, and the airlock bubbles when I very gently apply slight pressure on the bucket's lid.
My question is, what are your thoughts? What should I do better on my next batch? And when I sweeten this, should I add more juice or just the extra pound of brown sugar I have in my pantry?
4 gallons apple juice
4lbs (yes, 4 pounds - which i've now learned is a lot) of brown sugar
Lalvin EC-1118 champagne yeast
OG 1.092
I realized this would end up being a wine if let fully ferment down to about .990 around 13% ABV. So today, I took a reading and it was about 1.020. I decided to rack into secondary a little early and did so at this point. I also added K-meta and K-Sorbate in an attempt to kill the yeast early and end fermentation so I have residual sugar and still a delicious sweet taste. I am not carbonating this batch. It still seems to be fermenting, there's CO2 already built up in secondary even though I added a nice dose of K-meta and K-Sorbate, and the airlock bubbles when I very gently apply slight pressure on the bucket's lid.
My question is, what are your thoughts? What should I do better on my next batch? And when I sweeten this, should I add more juice or just the extra pound of brown sugar I have in my pantry?