I started a cider on 8/5, 5 gallons of apple juice, 2 pounds of corn sugar and Wyeast Sweet Mead Yeast. The OG was 1.062 and after a month it was 1.010, so I racked it over to a secondary (in hindsight I should not have done this). Well, I am in need of that carboy so we tasted it and it tastes very good. So I thought I would go ahead and bottle (add 5 oz of priming sugar) to free up the carboy. However, it is still at 1.010. So my fear is that it is stuck fermentation and I bottle it and it doesn't carb so I have still cider. So, what do you think I should do?
Bottle it and take my chances?
Rack it to a bucket, free up and clean another carboy, rack it back and add some more yeast to take the gravity down?
Any advice would be greatly appreciated!
Thanks you!
Bottle it and take my chances?
Rack it to a bucket, free up and clean another carboy, rack it back and add some more yeast to take the gravity down?
Any advice would be greatly appreciated!
Thanks you!