Question on Static Cider

[Charles Claus]

Hi there,

Last fall my wife and I made two  6 gallon containers of half Dolgo and half Beautiful Arcade cider. It started out at 1.060 SG  . It was racked into a secondary fermentation vessel  after 2 months and it was at 1.020 SG. Since then it has gone down to 1.015 SG .After four months that appears to be very little.

 Is it worth saving? What might we do next, if anything? 

Other pressings that were done later  in December using conventional cider apples are now ready for bottling. 

Comments and thoughts would be appreciated.

Charles and Ann Claus, Terrace, British Columbia, Canada

[Jeremie Reinhart]

Def worth saving in my opinion.  More specifically, why wouldn't you?  Should be perfect.  Otherwise if your looking to make a high ABV you could add some corn sugar, or if you possibly could ada fes tbs of yeast nutrient and see if it takes off again.  ie fermaid O. What temp are you fermenting at?  and what type of yeast?

JR- Minnesota

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Jeremie Reinhart

"Hard work beats talent, when talent doesn't work hard"

“Today I will do what others won't, so tomorrow I can accomplish what others can't”

[Charles Claus]

Thanks Jeremie,

The batch is at 10 C  with Renaissance  Yeast. 

Charles and Ann

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[Claude Jolicoeur]

Hi Charles,

I would assume that if you are half Dolgo, this cider must be extremely acidic (and I don't think the other half being Beautiful Arcade would bring the TA down to a reasonable level). It would be unpalatable dry!

In those circumstances, having a little over 30 g/L of stable residual sugar is like a gift from the gods... Just what you need to make the cider drinkable.

[Jeremie Reinhart]

Well no expert but that's 50° F I believe. And in my opinion that's just about perfect. What is it that you're trying to accomplish or why would you want to consider tossing it? Just for clarification.

Jeremie Reinhart

"Hard work beats talent, when talent doesn't work hard"

“Today I will do what others won't, so tomorrow I can accomplish what others can't”

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[terryc...@gmail.com]

As Claude suggests... Lucky You! However it sound to me like the yeast might have run out of nutrient. Adding <1/4 tsp of DAP, Fermaid etc per gallon should rev things along if lack of nutrients is the problem and tou want to continue down to SG1.000. Perhaps if it is too sweet for you now, just add small amounts of nutrient until it stabilises where you want it.

[gareth chapman]

I would warm it up or bring a test jar inside first to be sure it is stuck