BigdogMark
Well-Known Member
I put together a cyser with 8 cans of apple concentrate, 5 lbs. of honey, topped of with a bit more than 4 gallons of apple juice for a 5 gallon batch. The starting gravity was 1.080. I pitched the Safale US-04 yeast nine (9) days ago and it is now down to 1.045. I continue to see bubbles rising in the carboy and what appears to be fermentation movement but it seems very slow.
Previous similar batches were fermented with Lavlin EC-1118 champagne yeast and they got down to 1.005 in seven (7) days. Is the speed of the ale yeast that much slower? It never really developed a crausen like previous batches either.
I'm just wondering if there is anything I should do such as add more yeast or nutrients to get this to ferment on out to 1.010 which is my target for sweetness.
Previous similar batches were fermented with Lavlin EC-1118 champagne yeast and they got down to 1.005 in seven (7) days. Is the speed of the ale yeast that much slower? It never really developed a crausen like previous batches either.
I'm just wondering if there is anything I should do such as add more yeast or nutrients to get this to ferment on out to 1.010 which is my target for sweetness.