Unhappy yeast in cider?

Yeast & Fermentation
1

Hey all, first post here.
I’ve done a couple beers, all of which were successful and enjoyable.
This is my first cider, and I have a feeling I mucked it up, but wanted to ask advice since I am by no means pretending to be a pro!

I think my first mistake was using Safcider Tf-6 yeast, looking back. I was told it would help fruit character but would definitely eat up all the sugars and come out dry, despite its description of sweetness.

I used 5 gallons of Indian Summer – and added around 2 pounds of brown sugar.

The fermentation took about 3 days to get rolling. Then it took off (wasn’t crazy but was definitely working), lasted about 10 days, but then came to a full stop. There’s been zero action for about 5 days now, nothing going on in the carboy or the airlock. Totally still.

I’m using the big mouth siphonless for the first time as well, so I drew out a dram. The stuff gave me an almost instant headache (presuming from the sugars), and reads 1.020 on the hydrometer. (I didn’t take an OG reading unfortunately.)

So, where can I go from here to get those excess sugars eaten up and dry this out?
I didn’t want a sweet cider to begin with, to be honest. I have a feeling this yeast has had its run and doesn’t want to eat anymore.

2

I’d wait… yeast may be slow to finish up… AND you could add some other yeast… I’d think yer OG would’ve been about 1.068… I use that cider and typically get 1.048 from it… Each pound of brown sugar should add about 1.010 per 5 gallons…
I prefer my ciders dry… just like a Brute Champagne… IF you like em that dry, then yer final gravity will need to finish at 1.000 or under… I aim for .997…
Good luck and keep us posted…
Sneezles61

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3

So your 2 weeks in? You like it dry? Throw in some champagne yeast and rack it

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4

By the way did you use any nutrient? Might add that as well

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5

Awesome, exactly the answers I’ve been trying to divine, thanks much.

I wondered if just dumping new yeast in there was okay, as I read somewhere that pitching new yeast after fermentation had already started could make nasty flavors – but I might have misunderstood.

I’ll get some champagne yeast and a nutrient, I really think it needs a kick. Let’s see what happens.

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