damdaman
Well-Known Member
I started this one on the 15th, so this is day 9. The bubbles in the airlock have slowed to almost none so I took a reading.
OG was 1.073
SG today was 1.003
Sweet! Right in the target range I wanted. I tasted the sample and it's almost perfect. I have a couple questions about bottling though.
Here's the recipe I used:
3 gallons organic apple juice
1.5 pounds brown cane sugar
1 packet red star champagne yeast
So my question is the cider still tasted a LITTLE bit sweeter than I had hoped. Should I let it ferment a little longer? Also how do I know when it has fermented enough that there is not enough sugar left to create exploding bottles? Can the SG go below 1.000 since I added a lot of sugar for a 3 gallon batch? Do you normally just let it ferment out and then backsweeten if you want some sweetness, or is it ok to guess on the sugar level and bottle anyway?
Thanks in advance!
OG was 1.073
SG today was 1.003
Sweet! Right in the target range I wanted. I tasted the sample and it's almost perfect. I have a couple questions about bottling though.
Here's the recipe I used:
3 gallons organic apple juice
1.5 pounds brown cane sugar
1 packet red star champagne yeast
So my question is the cider still tasted a LITTLE bit sweeter than I had hoped. Should I let it ferment a little longer? Also how do I know when it has fermented enough that there is not enough sugar left to create exploding bottles? Can the SG go below 1.000 since I added a lot of sugar for a 3 gallon batch? Do you normally just let it ferment out and then backsweeten if you want some sweetness, or is it ok to guess on the sugar level and bottle anyway?
Thanks in advance!