Foraged Apple Cider - 2013 - Cont'd
Yesterday morning I took a couple measurements and gave it a good stir to release gases:
T = 18ºC
S.G. = 0.998 / Pot. Alc. ~ -2(!?) (before stirring)
S.G. = 1.004 / Pot. Alc. ~ -1(!?) (after stirring out gas / stirring up sediment)
I guess this means it's fermented to completion? I think I am going to let it sit for a bit, since it does seem to be working still, and there is some question in the measurements. I don't want to double-ferment again, like last year - I don't think it needs the extra alcohol, and I would like to see if I can make a better-tasting cider.
It's quite sour, a little bitter, and still somewhat apple-y on the finish, so that seems alright so far, hopefully the malolactic will smooth out the tartness. It seems less yeasty than previous batches, perhaps the different yeast. I need to figure out where to get malolactic bacteria... I don't think Wine Kitz carries it, anyone know good places in the GTA?
So yeah, that's where it's at!
B.
T = 18ºC
S.G. = 0.998 / Pot. Alc. ~ -2(!?) (before stirring)
S.G. = 1.004 / Pot. Alc. ~ -1(!?) (after stirring out gas / stirring up sediment)
I guess this means it's fermented to completion? I think I am going to let it sit for a bit, since it does seem to be working still, and there is some question in the measurements. I don't want to double-ferment again, like last year - I don't think it needs the extra alcohol, and I would like to see if I can make a better-tasting cider.
It's quite sour, a little bitter, and still somewhat apple-y on the finish, so that seems alright so far, hopefully the malolactic will smooth out the tartness. It seems less yeasty than previous batches, perhaps the different yeast. I need to figure out where to get malolactic bacteria... I don't think Wine Kitz carries it, anyone know good places in the GTA?
So yeah, that's where it's at!
B.