Re-checked the Cider on Saturday, day 13 since casting the yeast.
I would read that as 1.002. Which means that fermentation is occurring, but I am not sure if it is the right sort. The cider has an unpleasant, sour, musty aroma, and there was hardly any bubbling in the airlock. Didn’t have a thermometer with me so I couldn’t check the temp, but it was not above 60 degrees. The house was 54 degrees, and I don’t image the basement was any warmer. It might be flocculating out, meaning the yeast is losing steam due to the cold.
Unfortunately, one wall of the house is opened up for the remodel, and we don’t want to pay to run the heat when no one is there.
Monday, Oct 26, Day 14
Right on the 1.000 with 59.4 degrees. Actually, I think I will just let that go to 0.998 and then rack it off into secondary.
