5 replies to this topic

[positiveContact]

I have some cider I bought about 2 weeks ago. It took 2-3 days to really start fermenting. I took a gravity sample just now and I'm looking at 1.024. Obviously a lot higher than I expected although there are still some bubbles coming out of the airlock. will this thing keep going or do I need to take some action??

[dmtaylor]

I haven't done natural fermentation on a cider yet, but my guess is that it will ferment out to less than 1.000 just like any other cider if left to its own devices. It will probably take about 4 or 5 weeks is my guess. Somebody will be able to provide a more precise response, but I think my guess is a fair enough guess.

[positiveContact]

sample tastes okay btw - just really sweet. kind of like champagne mixed with apple juice.

[dmtaylor]

What's the temperature? If in the 60s, you could bring it up to 70s to accelerate fermentation. If it's already in the 70s, maybe it really is done, but I'd wait a week then check gravity again, just to make sure. My guess is it's not done fermenting yet. It can take an extra week or two to get those last few points out. A little yeast nutrient or yeast energizer might also help if you want it to dry out more.

[positiveContact]

it's upper 50s right now I think. I don't have a problem with the fermentation taking longer.

[EWW]

it's upper 50s right now I think. I don't have a problem with the fermentation taking longer.

the cooler temp will help preserve the apple character in the finished product. At this point i'd raise up the temp a tad to ensure that the yeast finishes out before it falls out of suspension. The natural ferments I've done have all been in the 60s and finished in <3 wks.