BGBC
Well-Known Member
Interesting. It does seem low for the ciders/juices I've worked with in the past. All have been around 1.055 +/- 0.002.
My wild cider is still chugging along after 2+ weeks (took 3+ days for the first bubbles to appear) and I'm getting a lot of the sulfuric/rhino fart smells coming out of the airlock. Hoping that calms down and doesn't impact the final product.
FWIW, I recently racked my wild cider (no added yeast) and it was only down to 1.008 after ~2 months. I topped it up with some fresh AJ to reduce the headspace, so that's probably higher now.
Was pretty surprised to see it still so high. Taste was good, a little tart balanced with the apple flavor. Still a mild sulfur odor, but not terrible.