Is my cider stalled or slow ?

[Jfennell]

I have a cider that is not moving. Og was near 1.080. After two weeks moved to secondary around 1.025. I'm now a week later and it has only moved to about a 1.021.

Juice was store bought (unfortunately), added a bit of brown sugar to bring up gravity, but did add nutrient before pitching. I did use a British ale yeast instead of a champagne hoping for a slightly less-dry finish. I didn't think it would stop signs of fermentation this early though.

Just moved to a slightly warmer spot. Was steady in the upper 60's low 70's until now.

Any thoughts? I'll check what exactly what the yeast was and clear up that gap ASAP.

 

[darylwoodman]

How much yeast did you use? The OG of 1.080 is pretty sweet. Maybe it's all the little buggers could do before they petered out. That being said, I prefer a sweeter cider. The last batch I made tasted like rocket fuel.

 

[acemannw]

My experience with Ale yeast is that as the percentage of alcohol increases in the cider it start to slow down. Mine stopped fermenting at 1.012 with S-04 Ale Yeast.

 

[Jfennell]

How much yeast did you use? The OG of 1.080 is pretty sweet. Maybe it's all the little buggers could do before they petered out. That being said, I prefer a sweeter cider. The last batch I made tasted like rocket fuel.

Used one "smack pack" Wyeast 1335 | British Ale II.

Taste is not bad at all, a bit sweet ( clearly) but no sign of really off flavors. Definitely drinkable...

I'm hoping to clarify with something like bentonite and then bottle. Just for a quick clear and quick to bottle when it is ready. I'm just a bit worried that I'm gonna blow off lids bottling too soon.

 

[uglyamerican00]

If you aren't trying to If you aren't trying to carbonate the batch, or back sweeten it, just use the clearing agent and cold shock the batch. That will take care of bottle bombs!

It sounds like it petered out while it was almost there! I wouldn't risk drying out your batch, I'd tally it as a win and bottle it up.