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Date: 31 May 2006 05:59:08
From:
Subject: Cider Has A High Final Gravity
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Some time ago, I started a cider with an original gravity of 1.105 or
so. It has been in the primary for two months and all fermentation has
stopped.I have taken gravity readings two weeks apart and got the smae
reading: 1.042. The yeast was White Labs Californai V.
The cider still tastes very sweet. I'm going to transfer to the
secodary and I am wondering if I was to add a couple teaspoons of Yeast
Nutrients would this start fermentation again or do I need to add more
fresh yeast?
Thanks in advance.
Ryan
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Date: 31 May 2006 14:06:23
From: yddraig
Subject: Re: Cider Has A High Final Gravity
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rwhittier@metrocast.net wrote:
> Some time ago, I started a cider with an original gravity of 1.105 or
> so. It has been in the primary for two months and all fermentation has
> stopped.I have taken gravity readings two weeks apart and got the smae
> reading: 1.042. The yeast was White Labs Californai V.
> The cider still tastes very sweet. I'm going to transfer to the
> secodary and I am wondering if I was to add a couple teaspoons of Yeast
> Nutrients would this start fermentation again or do I need to add more
> fresh yeast?
>
> Thanks in advance.
>
> Ryan
Sounds to me as if your yeast has quit due to high alcohol content.
When I do meads I almost use either champagne yeast or red star as they
can tolerate high alcohol content.
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Date: 01 Jun 2006 13:31:13
From: steve661@gmail.com
Subject: Re: Cider Has A High Final Gravity
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yddraig wrote:
> rwhittier@metrocast.net wrote:
> > Some time ago, I started a cider with an original gravity of 1.105 or
> > so. It has been in the primary for two months and all fermentation has
> > stopped.I have taken gravity readings two weeks apart and got the smae
> > reading: 1.042. The yeast was White Labs Californai V.
> > The cider still tastes very sweet. I'm going to transfer to the
> > secodary and I am wondering if I was to add a couple teaspoons of Yeast
> > Nutrients would this start fermentation again or do I need to add more
> > fresh yeast?
> >
> > Thanks in advance.
> >
> > Ryan
>
> Sounds to me as if your yeast has quit due to high alcohol content.
> When I do meads I almost use either champagne yeast or red star as they
> can tolerate high alcohol content.
I have found that the introduction of another yeast isn't the fix....
Since yeast "eat" sugars and oxygen, by the time you have fermented
that far down, there isn't any of the oxygen (or very little) left in
your mix. Since you don't want to oxygenate your cider (in this case),
it seems to be a Catch 22.
When you transfer to secondary you might get some residual activation
on your current yeast, but it sounds like it has done it's work to get
you down to your current gravity.
I'll be glad to hear some of the big dogs weigh in on this topic, as
it's one that I have struggled with before also, having left a "big
beer" at 1.03 or so, when I'd have liked to have it finish a bit more.
Sorry I didn't give you any fix Ryan, but hopefully someone more
knowledgeable will empart their wisdom :)
Enjoy!
Steven
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Date: 05 Jun 2006 18:29:08
From: Bob
Subject: Re: Cider Has A High Final Gravity
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<steve661@gmail.com > wrote in message news:1149193873.642646.296650@h76g2000cwa.googlegroups.com...
> yddraig wrote:
> > rwhittier@metrocast.net wrote:
> > > Some time ago, I started a cider with an original gravity of 1.105 or
> > > so. It has been in the primary for two months and all fermentation has
> > > stopped.I have taken gravity readings two weeks apart and got the smae
> > > reading: 1.042. The yeast was White Labs Californai V.
> > > The cider still tastes very sweet. I'm going to transfer to the
> > > secodary and I am wondering if I was to add a couple teaspoons of Yeast
> > > Nutrients would this start fermentation again or do I need to add more
> > > fresh yeast?
> > >
> > > Thanks in advance.
> > >
> > > Ryan
> >
> > Sounds to me as if your yeast has quit due to high alcohol content.
> > When I do meads I almost use either champagne yeast or red star as they
> > can tolerate high alcohol content.
>
> I have found that the introduction of another yeast isn't the fix....
> Since yeast "eat" sugars and oxygen, by the time you have fermented
> that far down, there isn't any of the oxygen (or very little) left in
> your mix. Since you don't want to oxygenate your cider (in this case),
> it seems to be a Catch 22.
I did once oxygenate after several months of fermentation on the recommendation
of winemaking friends. The cider turned out fine, except for a cidery flavor. :-)
Bob
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