My first attempt at this.
I have had my pear cider fermenting for a little over 3 weeks now.
Started at 1.065 roughly. It dropped to 1.020 or just a hare lower(1 notch on the hydro) over a week ago. No more air lock bubbles but it was in primary buckets which I know are not air tight so I racked into 2 carboys. Still no more bubbling.
So maybe I’m misunderstanding the term “done fermenting”.
I thought by definition that meant when the cider hit 1.00.
Just read something else online though about pear cider, specifically, having natural amounts of sorbitol so it may not go below 1.020.
So is it done fermenting or not?
I don’t know, am confused and need some guidance for next steps hoping not to ruin a good thing.
Right now it is clear, sweet and puckers ( not necessarily the taste I was going for yet) and with just a touch of tingle on the tongue, (a little natural carbonation taking place? But not enough to make the airlock bubble nor any surface bubbles?)
Another question while I’m at it.
1 my 5 gal carboys have head space down to right above where it starts to taper up.
I think that may be a concern, especially if it is no longer fermenting, that it may be too much possible air exposure.
I was thinking of adding another gallon of fresh pressed cider I have to bring them up but will that cause other issues, like referencing or contamination or is it a good idea to top it up to the neck with the juice?
Is it really a concern if it starts refermenting in the secondary?
Thanks for any thoughts and advice.