woozy
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- Mar 8, 2013
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So I've been making cider. Start at O.G. of roughly 1.050 after a couple of weeks final gravity is about 1.000 and a bottle with priming sugar and a couple weeks later I have carbonated cider.
I made a couple batches recently and when I open the batch they were flat and kind of sweet. I took a hydrometer reading and they were about 1.010 or 1.008. but completely flat
Um... so did the yeast ferment part of time and just ... die? and then there was no yeast for the priming sugar to kick into gear? Is that even theoretically possible? I would have thought if there was any yeast to get it from 1.050 to 1.010 the yeast would keep going....
I made a couple batches recently and when I open the batch they were flat and kind of sweet. I took a hydrometer reading and they were about 1.010 or 1.008. but completely flat
Um... so did the yeast ferment part of time and just ... die? and then there was no yeast for the priming sugar to kick into gear? Is that even theoretically possible? I would have thought if there was any yeast to get it from 1.050 to 1.010 the yeast would keep going....