KWright_VT
Well-Known Member
2 weeks ago, I started two one gallon batches of cider and they are still showing airlock activity.
They are in 1 gallon carboys, and started as a gallon of unfiltered, pasteurized cider with no preservatives. I added 8 ounces of dextrose and then 4.5 grams (1/2 of a packet) of Brewers Best Ciderhouse Select yeast was pitched directly into each one at approximately 70 degrees and shaken. Then transferred to my basement to ferment at about 60 degrees, within the range published on the yeast. I thought with that much yeast I would have seen rapid fermentation.
O.G. Was about 1.060. I haven't taken any gravity readings since then since it is a small trial batch.
I'm thinking about raising the fermenter temperature to around 68 to try to get it to finish. Any other thoughts?
Thanks!
They are in 1 gallon carboys, and started as a gallon of unfiltered, pasteurized cider with no preservatives. I added 8 ounces of dextrose and then 4.5 grams (1/2 of a packet) of Brewers Best Ciderhouse Select yeast was pitched directly into each one at approximately 70 degrees and shaken. Then transferred to my basement to ferment at about 60 degrees, within the range published on the yeast. I thought with that much yeast I would have seen rapid fermentation.
O.G. Was about 1.060. I haven't taken any gravity readings since then since it is a small trial batch.
I'm thinking about raising the fermenter temperature to around 68 to try to get it to finish. Any other thoughts?
Thanks!