I started my first cider ( blueberry/apple) in July and it just now stopped active fermentation (I don't see the bubbles ringing the top of the cider anymore). Starting SG was 1.070 and is now to 1.010. I used White Labs English Cider yeast. My intent was to ferment dry and re-carbonate with priming sugar as I would with beer. Should I let it go and see if it continues to slowly ferment? Could I bottle it now or am I just making bottle bombs? Any suggestions would be appreciated.
Slow cider fermentation
- Thread starter troutgod
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