I just bottled a cider that I had fermented using 5 gallons of fresh cider, brown sugar, and 2 packs of Coopers Ale Yeast. The OG was
1.066, and after 10 days in the primary, it tasted real good with a gravity of 1.011. I racked to the secondary, and let it ferment for 14 more days. The FG came out to 0.094. I had used ale yeast, instead of champagne yeast specifically so I didn't get such a low FG. I was hoping for a smoother and sweeter cider, as opposed to an alcoholic, dry cider. What went wrong? I didn't even think you could get that low of an FG with ale yeast. Did I use too much yeast? I bottled with priming sugar, and I'm hoping the carbonation plus sugar will help make it a little sweeter and less strong tasting. At this point, the alcohol just overwhelms the apple flavor :(. Was there something I could have done going from primary to secondary to prevent further fermentation, while still having enough live yeast for bottle conditioning? Thanks.John