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Date: 27 Nov 2006 07:11:51
From: RodneyG
Subject: Final Gravity for Hard Cider?
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What is a good target final gravity for hard cider?
The straight apple juice I used was 1.045 (@ 70 degrees). After 4 cups
of brown sugar, it was 1.067 (@ 70 degrees).
A commercial Hornsby's, for comparison, measured 1.010 (@ 50 degrees).
I'm using English Ale Yeast, and am just looking for a good tasting
cider. Not too sweet. Not too tart and firewater-tasting (like
previous batches I've made using Champagne Yeast and letting it ferment
all the way out.)
So how low should I go before I stop the fermentation? Or if I add
sweetener back, how high should I go? I know you might be tempted to
tell me to just taste it. Problem is, I don't think my tasting ability
is that refined, especially on warm and uncarbonated cider.
Thanks for any advice. I really appreciate it.
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Date: 27 Nov 2006 11:44:01
From: Jim
Subject: Re: Final Gravity for Hard Cider?
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RodneyG wrote on 11/27/2006 10:11 AM:
> What is a good target final gravity for hard cider?
>
> The straight apple juice I used was 1.045 (@ 70 degrees). After 4 cups
> of brown sugar, it was 1.067 (@ 70 degrees).
>
> A commercial Hornsby's, for comparison, measured 1.010 (@ 50 degrees).
>
> I'm using English Ale Yeast, and am just looking for a good tasting
> cider. Not too sweet. Not too tart and firewater-tasting (like
> previous batches I've made using Champagne Yeast and letting it ferment
> all the way out.)
>
> So how low should I go before I stop the fermentation? Or if I add
> sweetener back, how high should I go? I know you might be tempted to
> tell me to just taste it. Problem is, I don't think my tasting ability
> is that refined, especially on warm and uncarbonated cider.
>
> Thanks for any advice. I really appreciate it.
>
Mine was zero, and I used the same recipe as you.
Jim
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Date: 27 Nov 2006 13:28:50
From: Bob F
Subject: Re: Final Gravity for Hard Cider?
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"RodneyG" <rodney.gardner@gmail.com > wrote in message
news:1164640311.501668.110510@l39g2000cwd.googlegroups.com...
>
> What is a good target final gravity for hard cider?
>
> The straight apple juice I used was 1.045 (@ 70 degrees). After 4 cups
> of brown sugar, it was 1.067 (@ 70 degrees).
>
> A commercial Hornsby's, for comparison, measured 1.010 (@ 50 degrees).
>
> I'm using English Ale Yeast, and am just looking for a good tasting
> cider. Not too sweet. Not too tart and firewater-tasting (like
> previous batches I've made using Champagne Yeast and letting it ferment
> all the way out.)
>
> So how low should I go before I stop the fermentation? Or if I add
> sweetener back, how high should I go? I know you might be tempted to
> tell me to just taste it. Problem is, I don't think my tasting ability
> is that refined, especially on warm and uncarbonated cider.
>
> Thanks for any advice. I really appreciate it.
>
My cider invariably ferments out to 1.000 or even a little less.
Bob
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Date: 30 Nov 2006 01:58:30
From:
Subject: Re: Final Gravity for Hard Cider?
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RodneyG <rodney.gardner@gmail.com > wrote:
: So how low should I go before I stop the fermentation? Or if I add
: sweetener back, how high should I go? I know you might be tempted to
: tell me to just taste it. Problem is, I don't think my tasting ability
: is that refined, especially on warm and uncarbonated cider.
: Thanks for any advice. I really appreciate it.
My first cider I used a few gallons with potassium sorbate preservated (oops!). 5 gallons with 4 lbs of brown sugar to
about 1.080 OG IIRC. It took seemingly *forever* to finish fermenting, but ended up about 1.015 after about a month... REALLY
tasty. Not too sweet, not too dry, cider and cinnamin flavor present.
Second batch I used unpreserved cider. Same recipe and OG, but fermented to fire-water at about 0.095.
Bottom line: Next time I will stop the fermentation around 1.015.
-Cory
--
*************************************************************************
* Cory Papenfuss, Ph.D., PPSEL-IA *
* Electrical Engineering *
* Virginia Polytechnic Institute and State University *
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