Cider fermentation after racking has stopped

[Doug Lynch]

Hi All,

This year, I decided to rack my cider early to slow down the fermentation speed. I am aiming to get an off-dry cider this year and am following the method of using stabilization racking to slow down the speed. The cider was at SG 1.062 to start. I pitched liquid cider yeast and racked after 11 days with the SG at 1.030. I have a very cold basement (in the 40's F in the winter- that's like 5-10 C for normal people). Now, five weeks later, the SG is still at 1.030 and there is no visible fermentation action. So, I'm thinking I just wait until the spring when things warm up down there and start monitoring then. I'm assuming it will start up again, but maybe at a slow rate. Any opinions on this topic? 

[Claude Jolicoeur]

Yes, your racking seems to have succeeded beyond all expectations! I do however suspect some measurement error and probably that the SG has decreased (albeit slightly) during the last 5 weeks and that your measurement didn't catch it. I would take a new measure in about a month to see how it goes.

Most likely the fermentationm will pick-up more vigor as the temperature rises in spring.

[Doug Lynch]

Thanks for your response, Claude. I suspect you are right on the measurement error- I'm using a standard glass hydrometer- nothing fancy. I own your book and am following your explanation of the process. Your book is excellent, by the way. The charts and tables in the section detailing this process are really useful and I am trying to model my own recordkeeping on your example. I will keep doing monitoring from time to time per your example. Best regards from VT!  -Doug

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