Stuck ferment?

[redhawknate]

This may be a n00b question, but I'm trying a recipe I found here as follows:

5 gal pasteurized apple juice (100%, no preservatives)
2 cans of apple juice concentrate
Pitxhed 1 pack of wyeast sweet mead

I wanted to see how things were coming along, it's been about a week so far... Took a reading and I'm down to 1.02 from 1.05... Seems like its progressing nicely, but the recipe says to cold crash after 8 days... Not sure what ABV he/she was going for, but that would put me wayyyy low. I'm looking for better than a "session cider" but not so hard as to go to 9%... How much longer should I let it go do you think?

Any and all insight is sincerely appreciated! Thanks!

=Nate

 

[JtotheA]

I don't think 1.02 is way low at all. Most would call it way high, but since you mentioned cold crashing and "session", I think this would be the time to cold crash. Seems like most commercial "popular" ciders are right around 1.02. I've had luck cold crashing at that point but every juice/yeast combo is different.

 

[JtotheA]

And I say that based of of your simple recipe. You could even let it go to 1.01 and it would still be sweet.

 

[Leadgolem]

I would probably let it ferment until it was done. I kinda doubt you'll end up much lower then 1.000. 1.000 would give you an abv of 6.7%, with a starting gravity of 1.050.

 

[redhawknate]

Great! Thanks for the replies; I'll let it go until mid week and see where we're at! Ending around 1.010 or 1.0075 would be prefect I think.