[dmtaylor]

I rack mine often purposely to slow fermentation and to retain sweetness.  Otherwise my ciders would all finish below 0.998 and that is not the preference of myself and probably most other novice cider makers.

[crynski]

I am planning a batch of cider when my first beer is out of the bucket, so this is a good educational thread. Also Franx is that an old gray boxer I see?

[69franx]

Yes crynski, she was 11.5 years old when we had to put her down in November 2012. One of the toughest things I have ever had to do. We have now adopted this 50/50(?) Pit Bull/Boxer



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[jtoots]

wow, great looking dog.  JACKED shoulders and legs!!

[69franx]

Yes she pulls like a horse when out walking! Great disposition though and loves all the attention she gets when we have her out and about


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[69franx]

wow, great looking dog.  JACKED shoulders and legs!!

Thank you, we were very happy to find her


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[69franx]

I would either rack and stabilize to preserve sweetness or leave it on the yeast until terminal gravity is reached. Just like beer, racking cider that isn't finished fermenting is asking for stressed yeast, slow finish, and/or bottle bombs. My cider is often in primary for 6 weeks.

What do I need to do to stabilize before bottling? It has been at 1.015 for readings over 3 weeks now. I think its done. If I plan to bottle, then refrigerate, is stabilizing even necessary. I have no intention of aging this first cider. So again, any thoughts from the crowd?

[HoosierBrew]

I would either rack and stabilize to preserve sweetness or leave it on the yeast until terminal gravity is reached. Just like beer, racking cider that isn't finished fermenting is asking for stressed yeast, slow finish, and/or bottle bombs. My cider is often in primary for 6 weeks.

What do I need to do to stabilize before bottling? It has been at 1.015 for readings over 3 weeks now. I think its done. If I plan to bottle, then refrigerate, is stabilizing even necessary. I have no intention of aging this first cider. So again, any thoughts from the crowd?

Gotta be honest - I've never seen a cider finish that high, or have that appearance. So I would absolutely stabilize, especially if you bottle. Crush a Campden tablet/gallon along with using 1/2 tsp potassium sorbate/gallon - add this to a cup or two of your cider and mix to dissolve. Then you can gently stir into your cider. Wait a couple days and then package. No backsweetening needed here.