Hey Guys,
Have a couple of batches of cider im wanting to stabilize and bottle still, and have a few questions regarding my current situation, as there's a plethora of opinions on what should be done.
I have a blueberry cider that sat in primary for roughly 1 week, cold crashed then moved to secondary. It has sat in secondary for roughly 2 weeks and I am now cold crashing again (SG 1.052, used safale cider yeast). I haven't taken a FG yet, but when tasted there was hardly and sweetness, so im assuming the gravity is below 1.010 (im going to take a FG before I bottle of course).
I also have a ginger cider that im going to let sit in the primary for roughly 7-10 days, cold crash, add chemicals and then let sit roughly for a week before bottling. This batch had a SG of 1.052 used nottingham ale yeast.
Once the gravity for each is below 1.010, they will be cold crashed for 2-3 days, racked and im going to add the campden and sorbate. I will allow it to sit for roughly a week and then bottle.
My goal is to retain some of the residual sweetness, and to backsweeten if needed, is this a sufficient amount of time with the chemicals after cold crashing to safely bottle?
If anyone else has had a similar experience, or would like to chime in it would be greatly appreciated, just need some advice before I move forward.
Thanks!
Have a couple of batches of cider im wanting to stabilize and bottle still, and have a few questions regarding my current situation, as there's a plethora of opinions on what should be done.
I have a blueberry cider that sat in primary for roughly 1 week, cold crashed then moved to secondary. It has sat in secondary for roughly 2 weeks and I am now cold crashing again (SG 1.052, used safale cider yeast). I haven't taken a FG yet, but when tasted there was hardly and sweetness, so im assuming the gravity is below 1.010 (im going to take a FG before I bottle of course).
I also have a ginger cider that im going to let sit in the primary for roughly 7-10 days, cold crash, add chemicals and then let sit roughly for a week before bottling. This batch had a SG of 1.052 used nottingham ale yeast.
Once the gravity for each is below 1.010, they will be cold crashed for 2-3 days, racked and im going to add the campden and sorbate. I will allow it to sit for roughly a week and then bottle.
My goal is to retain some of the residual sweetness, and to backsweeten if needed, is this a sufficient amount of time with the chemicals after cold crashing to safely bottle?
If anyone else has had a similar experience, or would like to chime in it would be greatly appreciated, just need some advice before I move forward.
Thanks!
