What's going on with my cider?

[Kayos]

Made batch #2 of my take on Apfelwein a month ago. First one was awesome. Used 4 gallons juice, 1 lb dextrose, 4 cans concentrate and cotes.


This time I did the same recipe, but used WLP300. Like I said, it has been month and stopped bubbling about 2 weeks ago. Took a reading tonight and it is 1.020!

I racked it because of all the WLP300 gunk and am thinking I need to pitch more yeast. Could I have exceeded the yeast with all that sugar?

Thoughts?

 

[Kayos]

**bump**

where is everyone?

 

[david_42]

WLP300 maxes out at 12%, so maybe. Try a wine yeast to finish it.

Sleeping?

 

[TexLaw]

It also attenuates only somewhere around 75%. Just eyeballing your recipe, I would expect it to finish somewhere around 1.020, as you probably had an OG of around 1.080.

You didn't overwhelm your yeast. It just partied as long as it wanted to and then went to bed. A beer yeast won't act like a wine yeast just because you pitch it into apple juice and say "make me some apfelwein."


TL