CatsCradle
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- Jun 21, 2020
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Hi everyone. I started a cider on 1/30/21 using motts apple juice. My OG was 1.050 and after 2 weeks in primary fermentation I racked to secondary and recorded a SG of 1.010. Now in March a couple months later I have rechecked the SG and still have a 1.010. I tasted the cider and its semi sweet, and when taking the hydrometer reading noticed lots of co2 bubbles streaming up my test vial. The yeast I used has an alcohol tolerance of 12%. Is this a stuck fermentation (racked off a huge primary yeast cake) or is it normal to have this type of abv? I dont plan on using priming sugar when I bottle, as I expect this will cause a bottle bomb, but if I bottled without priming sugar would I still run into bottle bomb issues or get a nice lightly sparkling cider?
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