So I’m on my first batch ever of cider and two weeks in my gravity is at 1.02. From what i have been seeing, my cider has more fermenting to do. In case your wondering i pitched Red Star Cote Des Blanc yeast and have it fermenting at 64-65 degrees and i kept a simple recipe of 5 gallons of cider with one lb of light brown sugar added.
So finally my questions, what FG does everyone shoot for and any suggestion on what i should shoot for before i move it to secondary?
