Hey Gang!
1)
Couple questions if I could get some tips. I'm working my way through two 6 gallon batches of Pear Cider. (Not Perry). 100% pear juice. Fermenting at a constant temp of 60F. My IG started at 1.052. 3 weeks later, 1 is down to 1.010 (which was the same number a week ago), and the other 1.016. Im thinking that the 1.010 is either stuck or finished fermenting. The 1.016 is slowly still fermenting.
Any tips on if I should add a yeast nutrient to get the gravity down to 1.005 ?
2)
I'd like to add apricot , peach & raspberry juice each separately to blend with the pear cider. Any tips or rules of thumb on blending? Or is it trial by fire. Add some... if you need to add a little more, then add until desired?
I'll be adding the other juice to the pear cider in secondary racking.
Thanks! Appreciate any help. 👌
1)
Couple questions if I could get some tips. I'm working my way through two 6 gallon batches of Pear Cider. (Not Perry). 100% pear juice. Fermenting at a constant temp of 60F. My IG started at 1.052. 3 weeks later, 1 is down to 1.010 (which was the same number a week ago), and the other 1.016. Im thinking that the 1.010 is either stuck or finished fermenting. The 1.016 is slowly still fermenting.
Any tips on if I should add a yeast nutrient to get the gravity down to 1.005 ?
2)
I'd like to add apricot , peach & raspberry juice each separately to blend with the pear cider. Any tips or rules of thumb on blending? Or is it trial by fire. Add some... if you need to add a little more, then add until desired?
I'll be adding the other juice to the pear cider in secondary racking.
Thanks! Appreciate any help. 👌