25, with 18.5L of store-bought apple juice, 1kg brown sugar, 1.5oz of fireball and a handful of cinnamon sticks (those were added 1 week ago, I realize now that may have been a mistake.). Hi everyone, I don't mean to necro this thread but I'm in a similar situation with my cider. It is usually very clear after 3 weeks at 62F using Notty. I do not secondary, I bottle after 3 or 4 weeks in the primary. I use Nottingham Dry yeast and typically let it ferment in the primary for a minimum of 3 weeks at 62F ambient temp. Now I always add nutrient and regularly see my FG in the 1.000 - 1.005 range. I have had a malted cider finish as high as 1.029 from 1.070, I believe it may have been because I did not add any yeast nutrient. But you can finish alot higher than that (~1.020) if the yeast quits, gets tired or does not have enough nutrients. That ABV is getting close to the max of any yeast if it actually finished at 1.000. If you have a Cyser/Cider 1.085 and it finished at 1.000 that would be an ABV of 11.1%. Most ciders will finish at 1.000 FG as long as you dont max out the ABV threshold of th yeast. Most yeasts poop out some where in the 10-15% ABV range. So if yo have 5 gallons of cider, with 5 LBs of honey you would have an estimated OG of 1.050 + (.007 x5 =. 007 SG point to a 5 gallon volumeġ LB of honey will add about about.
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