How do you stop fermentation and stabilize at 1.025?


On Sun, 22 Jun 2003 20:19:24 GMT, E Warnke > wrote:

>Louise Gagnon wrote:
>
>> I think your conversions are off...
>>
>> My 3 gallon recipe calls for 2.5 kg light brown sugar which is 5.5 pounds!
>>
>
>
>Yes... oops went the wrong way it's *8.5lb* of light brown sugar.
>That's alot of brown sugar. You could probably get away with sugar and
>a tsp of molassas.
>
>Ice Cider - Yeild 5 U.S. gallons
>
>19 cans McCain's frozen apple juice concentrate 11.5-12oz
>8.5 lb Light Brown Sugar ( or sugar and tsp of molassas )
>3 tsp. Pectic Enzyme
>3.5 tsp. Acid Blend
>3 tsp. yeast nutrient
>1 Champagne Yeast
>water to make 5 gallons
>
>Boil sugar, acid blend and yeast nutrient in 1/2 gallon of water for 5
>minutes and cool for later. Meanwhile add undiluted apple juice, pectic
>enzyme and sugar syrup to the carboy. Cool to below 80f. Add yeast and
>ferment for 7-10 days. Rack and let ferment 10 days more. Stabilize at
>1.025 or so. Add Clarifier and let sit 7-10 days filter and bottle 2
>weeks later.
>
>S.G. 1.140
>
>Anyone who has any comments, please feel free to make them. I'm always
>interested in knowing if I'm makin' boo-boo's along the way...
>
>Louise) - ( U.S. Measurements Eric )
>