Cider staying at 1.010

[Kylef]

So I have just entered the world of home brew and started with a brigalow apple cider kit. All seemed to go well UNTILL it seems to have stopped fermenting and is stuck on a SG of 1.010. I did everything as it said, this is my first attempt to I didn't want to try anything different? It's beem 18 days fermenting and over a week at 1.010. Any ideas?

[rotten]

What fg was it supposed to reach? What temp has it been at?

Sounds like it's ready to go if it's been stable for a week.

Welcome mate!!

[Kylef]

Going by the kit it should be bottled between 1.000-1.005 so I didn't want to bottle and make bombs.
The temp has been between 24-26 apart from 2 days when we had storms and s big temp drop where i live.
I did open it up yesterday and gave it a big stir.. Was lost as to what else to do..
Thanks for the reply

[rotten]

I'd bottle it if it's stayed stable after the stir up.

[rotten]

Don't trust kit instructions mate I wouldn't ferment at those temps either.
Any more questions just ask.
Plenty of help around here, they have just gone quite

[Kylef]

I ended up bottling it today still at 1.010, been at the for best part of 3 weeks. See how I go

[Guru]

Yeah fermenting at 24-26 is a bit high. Best investment you could ever make for home brewing is to get a temp controller for a spare fridge.

Hopefully this turns out ok.

[Al de Hyde]

From memory FG=10ppt is a little high, but not by much. The apples used to make these concentrates vary a lot in residual nutrients; both Brigalow and Black Rock. Adding a level teaspoon of wine makers nutrient in 20L will help a lot. Don't use too much or it will leave a taste residue. Don't use a spirit wash nutrient as they often have a really bad taste. Too much nutrient with lager yeast will cause really bad fart smells ... much worse than for beer. I use Vintners Harvest wine nutrient. Do not use anywhere near their recommend dose, not in cider.

Cider ferment and maturation temps are much less important than for beer. Cider has no protein, and it's the protein in beer that makes it temp sensitive. I get nice clean apple ciders at temps of 32C. Ale bugs give a slightly less tart finish. Lager and wine bugs make it a tad drier. The difference between the bugs is a lot less noticeable in cider compared to beer. I use 514 ale bugs.