Thunder_Chicken
Well-Known Member
I have 6 gallons of a simple apple cider going (Mott's pasteurized apple juice, Nottingham yeast, no sugar). It has been in the fermenter for 3 weeks and the gravity seems to be leveling out at 1.005 based on repeated measurements over the course of a week. Fermenter temperatures have been in the 68-70F range.
My understanding (possibly wrong) was that this cider would go to 1.000 or lower with Nottingham. I am planning to leave this in the fermenter for at least one more week, but I eventually want to bottle carbonate and I am concerned about the possibility of bottle bombing. Is this ferment stuck, or is it done and safe to bottle at this gravity?
Attached is a photo of the sample I pulled today. Still a little hazy.
My understanding (possibly wrong) was that this cider would go to 1.000 or lower with Nottingham. I am planning to leave this in the fermenter for at least one more week, but I eventually want to bottle carbonate and I am concerned about the possibility of bottle bombing. Is this ferment stuck, or is it done and safe to bottle at this gravity?
Attached is a photo of the sample I pulled today. Still a little hazy.