Hello,
I,m Ed French from checkley Brook Cider. I am a small scale producer in Herefordshire. I live and work in Cambridge and sell most of my cider here. Did anyone else have a late fermentation this year because of the long cold winter? Last weekend I took a reading of 1010 gravity when usually my cider is a 1001-3 by this time of year. Lots of sugar still to process. anyone else had this experience?
Cheers Ed
Hi Ed,
Thanks for sharing your experiences on the real cider forum. Really appreciate it.
Indeed, its been a long hard winter, meaning the yeast will be drawn out, meaning a late finish for ciders and perrys all around the UK. I worked at a cider festival recently http://www.real-cider.co.uk/sussex-cider-festival/ where there was a great selection of Kent and Sussex ciders, however most of them were 'young' in that the fermentation hadn't quite completed and the taste had not matured.
I think its just a matter of waiting, measuring, tasting, and as you have done added some sugar to move things along naturally.
I hope other members on this community will be able to help share their thoughts too..
All the best, and cheers!
Jim Callender
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