Is there a problem is a cider ferments too much?

[those_guys]

I have about 6 gallons of an cider going now. Here's what I started out with

• 5.375 gallons of Apple and Eve Juice, the filtered kind

• 5 pounds (I'm not sure what I was thinking) of light brow sugar

• 5 Cups of water to boil the sugar in

• 1/2 tsp malic acid

• 1 tsp yeast nutrient

• 1 package of Nottingham dry yeast

OG = 1.080

23 days later I'm sitting at about 1.008.

The cider is still opaque but is still bubbling away. It's in a clear carboy so I can see bubbles constantly being formed and rising up. Should I let this guy keep chugging along or should I try to cold crash it to reduce the fermentation. I think I have heard that if it ferments too long I'm going to end up with vinegar. Is that total BS or what?

Day 00:

Day 23:

 

[schwiz]

Keep it chugging along, 1.008 is a good time to transfer to secondary though, expect your gravity to drop below 1.000 before its done.

I think I have heard that if it ferments too long I'm going to end up with vinegar. Is that total BS or what?

Yes that is BS. You want to let it ferment for at least 6 months.

 

[user 171019]

Thats bs.

Sent from my C5155 using Home Brew mobile app

 

[Randzor]

Bs.