Finally got around to bottling my Sherwoods Premium Orchard Cider kit...... all I need to do now is try and keep my hands off it long enough for it to carb up and condition.... (difficult cos it tastes really appley and good even when flat)....
added a kilo of brewing sugar to the original kit which gave an initial SG of 1068...... never had a ferment like it... went off like a rocket and had gone from 1068 to 1000 in 6 days @20 degrees, when I racked it off the yeast into a secondary, cleared perfectly 5 days later and bottled with 80gms brewing sugar.
The questions I have though are despite it looking crystal clear is there still likely to be enough yeasties present to carbonate the bottles?
What sort of alcohol level am I looking at with that drop in gravity (is there a table or formula anywhere?)
It came with yeast and a yeast nutrient, is the vigorous ferment liable to be because of the added nutrient and if so would it be a good idea to add this to other brews, thinking about my Muntons that struggled to get down to 1016 before stalling...
Cheers Steve
Sherwoods Cider Kit