since 22 oct so that's pretty much finished with an alchohol content of
(1.06-1.004)*129 = 7.2%
I want to get a final SG of 1.012..similar to Sainsburys Medium Dry
Cider so worked out the amount of sugar needed to reach that and figured
out it was an additional 100g Sugar in 4.5 Litres.
Boiled up the kettle and added 100g to a measuring Jug, then poured in
water until it reached about 200ml level and dissolved it
through...(200ml is about the amount I tend to lose when I rack for the
first time)
Poured that into a clean demijohn and racked the cider onto it..gave a
little swirl and measured some at exactly 1.012 (perfect of course ;-) )
It actually tastes drinkable now, although with a slight yeast fizz
still..It'll be similar to Thatcher's I think, but still very young and
will definitely improve over the next month or so...going to move it
somewhere warmer to see if I see any action in the airlock since adding
new sugar....if I do, I'll bottle into plastic bottles and bottle
ferment for a week or so before killing of the yeast with campden
(testing weekly to see how carbonated it is)....if I don't, I'll leave
it in the demijohn to age before using campden later on to stabilise it
(and have a flat cider instead)
Have you had any fermentation taking place since you added the sugar?
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