Yeast-stalled or finished!

[Pyg]

Started cider used S-04, pitched dry
on 11/11 SG was 1.060
On 11/23 SG is 1.020 (5.25%)

Started fermenting at 68F, temp has since dropped to 64-62.
The fermenting bucket continues to slowly bubble.
I have heard that cider is slow to finish.

Should I pitch more yeast to get it down another few points?

Warm up the fermenter?

Just let it finish as is and bottle in a few weeks?

 

[Maylar]

Let it go. The slower your cider ferments the better it will be. S-04 will take 1.060 cider down to 1.000-1.004. Check it every week for the next month.

Better still, rack it off the lees now to reduce the yeast biomass and let it take 2 more months to finish.

 

[Pyg]

Let it go. The slower your cider ferments the better it will be. S-04 will take 1.060 cider down to 1.000-1.004. Check it every week for the next month.

Better still, rack it off the lees now to reduce the yeast biomass and let it take 2 more months to finish.

Is there a concern for airspace in the carboy or should the gas from ferment resolve the air space ?

 

[Maylar]

Headspace is not a concern until the active ferment stage is done. The CO2 pushes oxygen out. Once it slows down O2 can sneak into it, that's why we rack to a smaller vessel in secondary.

 

[Pyg]

OG down to 1.012
Racked

 

[MarkKF]

That was slower than my experience with S-04. Did you add any yeast nutrients? Was there any sulfur smell? Did the juice have a thick brown appearance at start or more clear and yellow?

 

[Pyg]

That was slower than my experience with S-04. Did you add any yeast nutrients? Was there any sulfur smell? Did the juice have a thick brown appearance at start or more clear and yellow?

Added yeast nutrient.
No sulfur smell
No brown appearance
More yellowish than anything

 

[dmtaylor]

Now leave it alone for a few more weeks. Patience!

 

[Pyg]

Now leave it alone for a few more weeks. Patience!

It is in a carboy in a water bath at about 66f
I will leave it alone until the new year

 

[Pyg]

Racked as there Has not been any activity in some time.
FG is 1.016 leaving me 5.78%
Figured S-04 would have gone down more, but guess not
View attachment ImageUploadedByHome Brew1482106000.802763.jpg

 

[madscientist451]

Its not done. Come back to it after a few months.

 

[Pyg]

Its not done. Come back to it after a few months.

I have 4.5 gallons sitting in a 5.5 gallon carboy, I was concerned about airspace for prolonged period of time.
I have already old crashed and racked off the goop.
Can I leave it with the airspace for a couple of months after raising the temp?

Or should I work to free up space in my 3 gallon carboy?

Would it help if I a add another pack of S-04?View attachment ImageUploadedByHome Brew1482107584.588114.jpg

 

[MarkKF]

Smaller container, add marbles or top off with more juice.

 

[Pyg]

Smaller container, add marbles or top off with more juice.

Done,
Now I just have to warm up and wait!View attachment ImageUploadedByHome Brew1482115151.878426.jpg

 

[Scrumpy!]

Watch out, it is probably not done. I would be surprised if it doesn't drop another ten points over the course of a month or two. Bottle it at 1.012 without any priming sugar and give the bottles a couple of months. You should monitor the carbonation carefully. If all goes well, you will have a full flavored, nicely carbonated, off-dry to semi-sweet cider this Spring.

 

[Pyg]

Watch out, it is probably not done. I would be surprised if it doesn't drop another ten points over the course of a month or two. Bottle it at 1.012 without any priming sugar and give the bottles a couple of months. You should monitor the carbonation carefully. If all goes well, you will have a full flavored, nicely carbonated, off-dry to semi-sweet cider this Spring.

Should I warm up to 68, or will it ferment at the basement temp of 60?

 

[dmtaylor]

Should I warm up to 68, or will it ferment at the basement temp of 60?

Leave it at 60 F. No need to warm it up!

 

[Scrumpy!]

Yes, keep it cool. If it were my cider I would lower the temp to 50-55 deg if I could. The longer it takes to get to 1.012, the better the chances of your yeast population declining just enough to get bottle carbonation but stop before eating all the candy.

 

[Pyg]

After 1 month the cider has not moved from 1.012. No movement in air lock or hydrometer.
I will let it sit for a month
Let the 1 gallon age on cinnamon stick

 

[MarkKF]

After 1 month the cider has not moved from 1.012. No movement in air lock or hydrometer.
I will let it sit for a month
Let the 1 gallon age on cinnamon stick

Rack it and warm it up a bit. If it's done it will stay the same.

 

[Pyg]

Rack it and warm it up a bit. If it's done it will stay the same.

Warmed it up to 66 for a few days.

One airlock is showing signs of movement, but could be just signs of de-gassing
The other 3 jugs show no visible signs.
The hydrometer has not changed