Poorspartin117
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- Sep 30, 2015
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I just started my first gallon batch of hard cider. I used store cider, pasteurized, no preservatives. I added 1lb of sugar, pectic enzyme, and acid blend. I used red star champagne yeast, and threw it all in a bottle with a 3-piece airlock. It has gone for 18 days in fermentation, and i just auto-siphoned it in to a new glass bottle.
I am wondering if I let it ferment long enough? the bubbling had slowed way down and looked about done.
How long should I let it sit in the secondary fermentation? I have seen people say it needs any where between 2 weeks and 6 months.
What do I do after it has completed secondary fermentation? just drink it? or can i back-sweeten it? (never had any intentions of carbonating it, but am not sure)
I am wondering if I let it ferment long enough? the bubbling had slowed way down and looked about done.
How long should I let it sit in the secondary fermentation? I have seen people say it needs any where between 2 weeks and 6 months.
What do I do after it has completed secondary fermentation? just drink it? or can i back-sweeten it? (never had any intentions of carbonating it, but am not sure)