10-02-2014, 02:05 AM
vtbrewer Wrote:Hey, thanks for the response.
No, I wouldn't call what I saw a 'very active' fermentation, but it was bubbling. There was obviously pressure built up in the bottle, and the cap was venting, but there was no real head that I noticed at any time. Now, however, its fairly still, so do you think there's a way to rescue/restart fermentation at this point? If not, should I use less sugar next time to avoid this situation? I'm guessing 2 cups sugar too much? I was hoping for a wine level (12-14%) abv.
My guess is that fermentation completed and therefore cannot be restarted. The beginner recipes are extra sweet, if you find it too sweet to drink you may want to clarify and store it, and mix it with drier ciders you make in the future. You can try 1 cup in the next batch, but I usually recommend less drastic changes, like do 1.5 cups next and see how you like it.