I am making some hard cider, but the fermentation seems to have gotten stuck. The juice I used had no preservatives in it, I was very careful to check that. The OG was 1.120, it is stuck at 1.040, I used EC 1118, which should be good up to 18%. The temperature is 18oC (about 65oF). I've already added some DAP and racked it once since it got stuck. I need to get it down to at least 1.015. What can I do now?
Stuck fermentation - Cider
- Thread starter ace1719
- Start date
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With an OG of 1.120, it's probably just not possible to get to 1.015. Yes, that yeast can be pushed to 18%, but usually that's by incremental feeding and nutrients. It more reliably stops at about 15%, when not pampered with incremental feeding. As the ABV increases, the yeast starts to die from alcohol toxicity. Still, it should go lower than it is now.
You could try stirring it, and adding more yeast nutrient, and seeing if that gets it going.
You could try stirring it, and adding more yeast nutrient, and seeing if that gets it going.
I poured it into a different bucket today. That will have stirred it. I added more nutrients a couple days ago and re-pitched another package of yeast, and nothing happened. I only want to get it to 14%. Lower would be fine, but I need it to get to at least 14%.
