Ibrew2
Active Member
Decided to try and make a cider and it seems to be taking forever.
I am shooting for a dry carbonated cider with a target of 8% abv.
Start date: 1/17/22
Juice: 4.5 gals, generic, 1.050
FAJC: (4) 12 oz cans, 24 oz total sugar
Wyeast wine nute blend: 1/2 tsp.
(1) pack Nottingham sprinkled in.
SG: 1.065
Starting temp: 58 degrees
Took 24 hours to start active fermentation. Carboy located on towel on floor in 68 deg room. Floor is over an unheated crawl space, so temp of carboy was between 58 and 63 degrees.
1/20/22: Added 1/2 tsp mutes due to sulphur smell from airlock.
1/30/22 SG 1.013 Tasted pretty good, slightly sweet with a pleasant lingering sour taste with only a hint of alcohol bite.
2/28/22: SG 1.004, transferred to secondary. Added 1/2 gal of store brand honey crisp cider from sealed container to top off. Forgot to check SG after addition.
Moved carboy to kitchen cart where temps are closer to 66 degrees.
3/3/22: SG 1.009. Tasted drier, aftertaste has faded, pleasant.
As of 3/8/22: bubbles still rising from bottom.
Cider quite cloudy, no evidence of it clearing.
Any thoughts on how to progress from here?
I plan on bottling when clear, but doesn’t seem to want to clear.
Thanks in advance for any thoughts, ideas and/or critiques!
I am shooting for a dry carbonated cider with a target of 8% abv.
Start date: 1/17/22
Juice: 4.5 gals, generic, 1.050
FAJC: (4) 12 oz cans, 24 oz total sugar
Wyeast wine nute blend: 1/2 tsp.
(1) pack Nottingham sprinkled in.
SG: 1.065
Starting temp: 58 degrees
Took 24 hours to start active fermentation. Carboy located on towel on floor in 68 deg room. Floor is over an unheated crawl space, so temp of carboy was between 58 and 63 degrees.
1/20/22: Added 1/2 tsp mutes due to sulphur smell from airlock.
1/30/22 SG 1.013 Tasted pretty good, slightly sweet with a pleasant lingering sour taste with only a hint of alcohol bite.
2/28/22: SG 1.004, transferred to secondary. Added 1/2 gal of store brand honey crisp cider from sealed container to top off. Forgot to check SG after addition.
Moved carboy to kitchen cart where temps are closer to 66 degrees.
3/3/22: SG 1.009. Tasted drier, aftertaste has faded, pleasant.
As of 3/8/22: bubbles still rising from bottom.
Cider quite cloudy, no evidence of it clearing.
Any thoughts on how to progress from here?
I plan on bottling when clear, but doesn’t seem to want to clear.
Thanks in advance for any thoughts, ideas and/or critiques!