stuck fermentation/too much yeast/racking too early?

[wgoodlett]

ok first question is it possible to use to much yeast? i thought i used to much so i racked my batch after 2 weeks of fermentation when i was still getting 1 bubble through the airlock every 15 secs or so....welp after i racked it im now only getting 1 bubble about every 40 secs....is it still good? or do i need to re start the fermentaion some how? this is my first attempt at trying to brew anything btw

 

[LeBreton]

It's still fermenting. Take some SG reading to get an accurate view of what is going on in your carboy. Simply using the air lock is not reliable.

 

[wgoodlett]

what should the SG be? im researching this stuff but the hydrometer stuff is blowing my mind at the moment

 

[LeBreton]

what should the SG be? im researching this stuff but the hydrometer stuff is blowing my mind at the moment

Depends on the type of yeast and the beginning ingredients. At only $10-$15 a hydrometer is probably the most useful tool in your brewing arsenal. It will let you know if you are stuck or simply done fermenting.

It is unlikely that you racked the yeast out of suspension though.

 

[wgoodlett]

SG is at 1.111

 

[wgoodlett]

correction....1.010

 

[mmmdubs]

When you measure your SG, you ideally have some goal in mind, usually dictated from experience or the recipe you are following.

While it's good to learn how to read the hydrometer while you're experimenting, having a single gravity reading is about as useful as knowing you're mile marker when you don't know which town you've come from, nor which one you're driving towards... bad metaphor, but whatever.

For your next go at cider making, you'll want to take an Original Gravity reading to see where you're starting from then knowing at what SG fermenting should be complete, according to the recipe you're following.

As for this batch, taste it and decide when it's done, simple as that.
Don't worry about too much or too little yeast, it's clearly fermenting, but don't rely on your airlock. RDWHAHB

 

[mmmdubs]

I'm pretty inexperienced myself, but here's a large amount of free information that got me started, not too much about hydrometer use, but it's a start.

How to Brew - By John Palmer

 

[LeBreton]

1.010 means you're nearing the end of your fermentation and the yeast is slowing down as it reached it's maximum attenuation point. This is around the point where I notice the cider really starting to clear in the carboy, at which point I rack to my secondary to let the solids drop out.