Slow Fermentation

[Randzor]

Hello all. I have a batch of 6 gallons of around 10% ABV(I tend to focus on the ABV not the actual OG.) Fermenting right now.

Its been fermenting for about 4 weeks and still going strong. I've been fermenting anywhere between 50-60 degrees, Champagne yeast.

Anyone have experience with long fermentation, and is there anything that I should be concerned about?

 

[Xantus954]

As long as the gravity keeps dropping your usually good.

Depending on which strain of champagne yeast your using the temp might be a little low and that could be causing the slow ferment. Trying keeping at 60 degrees and above if possible. 50 is a little low.

 

[Randzor]

Its one of those situations where its either under the stairs at whatever temp that drops to, or in the rooms where we keep it in the 70's. It is a raspberry flavored cider, so I wanted the slow fermentation to try and preserve some of the flavor, and to make it drinkable faster. I guess We'll see how it works out. I live in MN so its either use the heated part of the house and its to hot, or use the storage and its to cold

 

[Pickled_Pepper]

I completely understand. Damned if you do and damned if you don't. HaHa

I use a little energy efficient radiator heater (the kind with the oil inside that is warmed for steady output) in my basement brew room and it helps keep a steady ambient temp. I hate the fact that there's an electrical appliance running all the time, but at least there's no exposed heating element. I run it through active fermentation and then just turn it off for aging/clearing temps.

 

[progmac]

my cider (OG 1.065) took more than 5 weeks to ferment. ambient of 63. slow and steady. i don't use nutrients

 

[Randzor]

I used nutrients on mine. But the timing is good to know.