So I have some cider fermenting at yhe moment. when calculating my sugar I forgot to consider the amount of liquid in the frozen juice concentrate and ended up with 1.110 sg. Would it be possible to stop the fermentation early like around 1.03 or 1.040 so that I get some sweetness. I would be cold crashing to clear up and pasturize yo kill off yeast.
Stoping mid fermentation??
- Thread starter fettersp
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I dont want the 1.110 sg yo ferment all the way. That would be too much abv. I was hoping the cold crash would drop all the yeast and the pasturizing would stop all future fermentation. Idk what a good sg would be to stop at
RPh_Guy
Bringing Sour Back
Well I'm not sure what your plan was when you started, but it sounds like now you want a still cider around 10% ABV with FG around 1.030-1.040. Yeah?
Here's what I suggest:
Here's what I suggest:
- Let it ferment to completion.
- Clarify and rack.
- Create a juice from concentrate that is 1.110-1.130.
- Blend 2 parts cider with 1 part juice.
- Stabilize with sorbate and sulfite.
First, realize that 1.030-1.040 would be teeth gnashing sweet. Second, EC-1118 would need to be brought well below 40°F before it stops. Halting a powerful champagne yeast in its tracks is not a trivial matter. Assuming you can accomplish that by cold crashing, racking, and stabilizing, consider fermenting some straight juice (1.050, 6-1/2%) dry and using that to dilute your residual sugar level to something drinkable.
RPh_Guy
Bringing Sour Back
If the cider is clear and separated from the yeast it can be sweetened and stabilized at the same time. Either way is fine.
It's proper for a faux ice cider... like this.
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