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Cider Digest #1830
Subject: Cider Digest #1830, 6 December 2013
From: cider-request@talisman.com
Cider Digest #1830 6 December 2013
Cider and Perry Discussion Forum
Contents:
Final Gravity / Stuck Ferment (John Ela)
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Subject: Final Gravity / Stuck Ferment
From: John Ela <ela.john.b@gmail.com>
Date: Thu, 5 Dec 2013 09:47:24 -0600
I'm new to this cidermaking business, so thanks for bearing with me.
I have a number of batches of cider going, with a variety of apples and
yeasts, all at 60°F. All started around 1.045-1.055 and all have stalled
out between 1.015-1.018 for a week or two. I'm trying to ferment to
dryness, if only to boost the ABV. The fellow at the homebrew store said
the cider is done and the rest is non-fermentable sugar; all the literature
I've read says it should go to 1.000. I'm thinking about stirring and
adding nutrient to reactivate fermentation. Does anyone have advice?
Many thanks,
John Ela
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End of Cider Digest #1830
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