• 1 gallon apple
  • juice yeast: WLP648
  • lemon juice
  • wine tannin
  • nutrients (not staggered)
  • OG: 1.048
  • Pitched yeast at 70f but I turned it up to 80f after a couple days

After 2 weeks, the gravity is 1.003. I call this "done" fermenting but wondering how long to wait and what am I waiting for? The cider is currently pretty clean tasting, I don't think I sense any brettness. Will that develop if I let it sit in primary or secondary? I understand that brett can ferment pretty clean when used in primary and that adding it in secondary can get some more funk/earthiness (too late for that).

I'm just generally wondering if I should let this sit but also I'm trying to avoid letting it sit for X months just to find out it tastes the same. I'm looking for something funky and earthy.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Browse other questions tagged or ask your own question.