smythe012
Member
In the process of making Upstate Mike's Carmel Apple cider, I racked to my secondary and topped off with more Apple juice. I ended up putting almost an entire gallon of new apple juice back into the carboy (I only put about 4.5 gallons in to begin with). That was four days ago and I have had little to no activity. I was hoping the yeast would wake back up and start fermentation again, but it doesn't seem like it.
This wouldn't bother me as much except for two reasons:
1. I was trying to make this less sweet
2. My OG was 1.046 and I wanted to ferment almost to complete dryness in the primary. When I racked it was 1.006.
Should I just be patient and wait more than a week to bottle? Then taste the existing and add carmel and AJC to desired levels?
This wouldn't bother me as much except for two reasons:
1. I was trying to make this less sweet
2. My OG was 1.046 and I wanted to ferment almost to complete dryness in the primary. When I racked it was 1.006.
Should I just be patient and wait more than a week to bottle? Then taste the existing and add carmel and AJC to desired levels?
