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cider OG too high

Discussion in ''Non Beer' Brewing' started by Jonno Mate, 9/1/19.

 

  1. Jonno Mate

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    Posted 9/1/19
    i started a batch of cider last night in a 20 litre bucket with 14 litres of juice, 6 litres juice reduced down to 2-3 litres, about a kilo and a half of sugar and a packet of safale us-05
    as i understand us-05 can only ferment to about 8 or 9% but i have ended up with an original gravity of 1.080 and am worried that the yeast will die too early making it impossible to carbonate
    there is still some space in the bucket
    should i add more water or juice?
    add a stronger yeast now or at bottling time?
    or should i leave it and hope for the best?
    any advice would be much appreciate
     
  2. Tex083

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    Posted 10/1/19
    I would let it go and see how far the US05 goes. Have a taste and if it’s too sweet add a second higher alcohol tolerant yeast. I hear good things about Belle Saison in cider, or any dry wine yeast will work.
    I find it strange that beer yeast is commonly used in cider as it’s been manipulated over years to ferment the sugars in beer. Wine yeast had been manipulated to ferment simple sugars like the ones found in....... fruit.

    Good luck hope it’s a tasty cider.
     
    Jonno Mate likes this.
  3. Jonno Mate

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    Posted 10/1/19
    thanks, i usually use champagne yeast but had a packet of the ale yeast in the fridge and didnt feel like driving half an hour to the nearest supplies store.

    i'll let it go and fingers crossed the 05 can chew through it
     
    Tex083 likes this.
  4. gap

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    Posted 10/1/19
    Did you reduce the juice by boiling?
    This is not a good idea as it will give a stewed fruit flavour to the cider.
     
  5. Jonno Mate

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    Posted 11/1/19
    i kept the heat very low and did it over the course of a whole day
     

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