C
crwright2020
About 2 1/2 weeks ago I tried to make some hard cider.
I placed it the primary for a week and fermentation has been going strong with no signs of slowing down at the end of the 2 week secondary period.
I used champagne yeast and did not realize that it was a bottom fermenting yeast until I saw it a the bottom of my secondary fermentor. I must have rack the yeast directly into the secondary.
Will I have to rack it a second time or do I let it go until it stops?
The recipe from memory (I hope I don't forget anything important)
5 gallon unpasteurized apple cider (og 1.045)
3 lb cane sugar (after sugar added (og 1.070)
Heat to 170 deg for 45min
2 1/2 tsp Peptic Acid 10 min prior to pitching yeast
Pitch Champange yeast stater at 80 deg
4 oz if toasted oak cubes into secondary
I placed it the primary for a week and fermentation has been going strong with no signs of slowing down at the end of the 2 week secondary period.
I used champagne yeast and did not realize that it was a bottom fermenting yeast until I saw it a the bottom of my secondary fermentor. I must have rack the yeast directly into the secondary.
Will I have to rack it a second time or do I let it go until it stops?
The recipe from memory (I hope I don't forget anything important)
5 gallon unpasteurized apple cider (og 1.045)
3 lb cane sugar (after sugar added (og 1.070)
Heat to 170 deg for 45min
2 1/2 tsp Peptic Acid 10 min prior to pitching yeast
Pitch Champange yeast stater at 80 deg
4 oz if toasted oak cubes into secondary