09-09-2010, 10:44 AM
Hi
I have been making cider with excellent results. I was advised by another member that cider does well in temps of around 65deg and will clear slowly but surely.
Don't forget that once the yeast has completely eaten all of the sugar you put in, the fermentation will stop anyway, with a strong dry result. Make sure you leave it as long as it wants and find as cool a place as you can if you do not have fridge space, it will do it on it's own. It would be advisable to look at the top of the liquid after 14 days and check that the bubbles have stopped rising. If you have a hydrometer, pop it in a test chamber and if the FG is around 1000 then the sugar has been converted to alcohol and the fermentation will cease through the yeast having nothing left to eat.
It may be worth carefully decanting into your swing-top bottles after a few days clearing so that you can use the yeast in the next batch again as it will reactivate when it finds more sugar to work on. Good luck and happy brewing!
I have been making cider with excellent results. I was advised by another member that cider does well in temps of around 65deg and will clear slowly but surely.
Don't forget that once the yeast has completely eaten all of the sugar you put in, the fermentation will stop anyway, with a strong dry result. Make sure you leave it as long as it wants and find as cool a place as you can if you do not have fridge space, it will do it on it's own. It would be advisable to look at the top of the liquid after 14 days and check that the bubbles have stopped rising. If you have a hydrometer, pop it in a test chamber and if the FG is around 1000 then the sugar has been converted to alcohol and the fermentation will cease through the yeast having nothing left to eat.
It may be worth carefully decanting into your swing-top bottles after a few days clearing so that you can use the yeast in the next batch again as it will reactivate when it finds more sugar to work on. Good luck and happy brewing!