This is going to be a basic question for you experienced cider and wine makers, I think.
After my cider fermented dry (to about 0.994 with a champagne yeast, I hit it with pot. sorbate and meta and added some (3 cans) apple juice concentrate. I put it in a carboy to clear up a bit more...this was about 10 days ago.
I want to bottle but my s-shaped airlock still shows pressure...no bubbles, but the water is all pushed up to one side
I take this to mean it is still fermenting although the gravity looks stable at around 1.005. Tastes amazing right now.
Think it is okay to bottle?
After my cider fermented dry (to about 0.994 with a champagne yeast, I hit it with pot. sorbate and meta and added some (3 cans) apple juice concentrate. I put it in a carboy to clear up a bit more...this was about 10 days ago.
I want to bottle but my s-shaped airlock still shows pressure...no bubbles, but the water is all pushed up to one side
I take this to mean it is still fermenting although the gravity looks stable at around 1.005. Tastes amazing right now.
Think it is okay to bottle?