Final Gravity for Hard Cider?

[RodneyG]

What is a good target final gravity for hard cider?

The straight apple juice I used was 1.045 (@ 70 degrees). After 4 cups
of brown sugar, it was 1.067 (@ 70 degrees).

A commercial Hornsby's, for comparison, measured 1.010 (@ 50 degrees).

I'm using English Ale Yeast, and am just looking for a good tasting
cider. Not too sweet. Not too tart and firewater-tasting (like
previous batches I've made using Champagne Yeast and letting it ferment
all the way out.)

So how low should I go before I stop the fermentation? Or if I add
sweetener back, how high should I go? I know you might be tempted to
tell me to just taste it. Problem is, I don't think my tasting ability
is that refined, especially on warm and uncarbonated cider.

Thanks for any advice. I really appreciate it.

[Jim]

Post by RodneyG
What is a good target final gravity for hard cider?
I'm using English Ale Yeast, and am just looking for a good tasting
cider. Not too sweet. Not too tart and firewater-tasting (like
previous batches I've made using Champagne Yeast and letting it ferment
all the way out.)
So how low should I go before I stop the fermentation? Or if I add
sweetener back, how high should I go? I know you might be tempted to
tell me to just taste it. Problem is, I don't think my tasting ability
is that refined, especially on warm and uncarbonated cider.
Thanks for any advice. I really appreciate it.

Mine was zero, and I used the same recipe as you.

Jim

[Bob F]

Post by RodneyG
What is a good target final gravity for hard cider?
I'm using English Ale Yeast, and am just looking for a good tasting
cider. Not too sweet. Not too tart and firewater-tasting (like
previous batches I've made using Champagne Yeast and letting it ferment
all the way out.)
So how low should I go before I stop the fermentation? Or if I add
sweetener back, how high should I go? I know you might be tempted to
tell me to just taste it. Problem is, I don't think my tasting ability
is that refined, especially on warm and uncarbonated cider.
Thanks for any advice. I really appreciate it.

My cider invariably ferments out to 1.000 or even a little less.

Bob

[p***@juneauDOTmeDOTvt.edu]

RodneyG <***@gmail.com> wrote:
: So how low should I go before I stop the fermentation? Or if I add
: sweetener back, how high should I go? I know you might be tempted to
: tell me to just taste it. Problem is, I don't think my tasting ability
: is that refined, especially on warm and uncarbonated cider.

: Thanks for any advice. I really appreciate it.

My first cider I used a few gallons with potassium sorbate preservated (oops!). 5 gallons with 4 lbs of brown sugar to
about 1.080 OG IIRC. It took seemingly *forever* to finish fermenting, but ended up about 1.015 after about a month... REALLY
tasty. Not too sweet, not too dry, cider and cinnamin flavor present.

Second batch I used unpreserved cider. Same recipe and OG, but fermented to fire-water at about 0.095.

Bottom line: Next time I will stop the fermentation around 1.015.

-Cory