Ok to bottle carb?

[audioruss]

i am making cider following the “cranberry splash” recipe on the cider recipe forum. My only deviation from the recipe was that I used Safcider yeast and I added yeast nutrient. My OG was 1.072. At 2 and 3 weeks my gravity reading was 1.020. (Fermentation has been kept at a consistent 66 degrees for the 3 weeks)
It would seem that fermentation has stopped. I don’t have a keg and need to bottled carb. Is it ok to do so with my gravity reading so high or will this create bottle bombs? Will fermentation continue over the next week or 2. I planned on conditioning for another 2 weeks.

 

[MarkKF]

I can’t believe 1.020 is done. Try a swish or racking and see if it takes off again.

 

[audioruss]

I can’t believe 1.020 is done. Make a swish or racking and see if it takes off again.

A swish or racking?

 

[MarkKF]

A swish or racking?

Rock the vessel in a circular motion to stir things up without splashing.

Or transfer to a clean vessel without splashing.

If all else fails warm up a bit.

 

[Yooper]

It might be done- I don't know the alcohol tolerance of that yeast.

The thing is- if it's done due to alcohol tolerance max, it won't bottle carb.

so I'd probably pull up a sample now, put it in a plastic soda bottle and add some priming sugar (say, 1 tsp per 12 ounces), and then leave it at room temperature. If it gets hard, then the yeast is still good. If it doesn't the yeast is done. That way you'd know for sure without risking oxidation of your cider batch.

 

[MarkKF]

It might be done- I don't know the alcohol tolerance of that yeast.

The thing is- if it's done due to alcohol tolerance max, it won't bottle carb.

The alcohol tolerance of Safcider is 11% and his cider is at 7% now. If it goes to 1.000 it will be 9.5%.

I’m thinking stalled or nutrient deprivation.

 

[audioruss]

The alcohol tolerance of Safcider is 11% and his cider is at 7% now. If it goes to 1.000 it will be 9.5%.

I’m thinking stalled or nutrient deprivation.

 

[audioruss]

If it is stalled or deprived can I get fermentation going again by adding more yeast and nutrient?

 

[audioruss]

It might be done- I don't know the alcohol tolerance of that yeast.

The thing is- if it's done due to alcohol tolerance max, it won't bottle carb.

so I'd probably pull up a sample now, put it in a plastic soda bottle and add some priming sugar (say, 1 tsp per 12 ounces), and then leave it at room temperature. If it gets hard, then the yeast is still good. If it doesn't the yeast is done. That way you'd know for sure without risking oxidation of your cider batch.

Ok. I can try that. If the yeast is done can I add more 2 start fermentation Again. Then try bottling once final gravity is 1.000