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My apple mash is going on two weeks and still bubbling strong is this normal the starting specific gravity was1.095

depending on other things like temperature.but yes.

Long/stuck ferments can also be caused by a high starting gravity. 1.095 is not outrageous but its getting up there.

Any estimations on how much longer it should take

Too many variables... wash temp, yeast type, the color of the walls in your ferment room... It will be done when it stops. Can't rush Mother Nature (well, you CAN, but she may poop in your wash if you do).

When the bubbling is real slow, it's close to dun. Better yet, ignore the bubbles, wait another week, and taste it.

Yeah and poop is no good for drinking I will try to be patient

kevin 82 wrote:Yeah and poop is no good for drinking I will try to be patient

You'll be happy you did. In the mean time, read some more on the parent site! Or better yet, start another wash of Gerber or BW and play around with making some vodka.

Not into vodka I'm a whiskey man mabe a batch uncle jessies

Last year cider this year brandy


So im tole

Took a hydrometer reading 1.040 just about there. A few more days I can't wait

Apple cider benefits from fermenting slow at a low temp, helps to preserve the aroma. I've distilled a bit of apple cider (pressed juice free of pulp) and apple mash (everything mashed up into puree) and if you've got cider it seems to yield a better product if you allow it to fully clear before distilling. Assuming good sanitation routine, they seem pretty immune to souring even after months unless you are constantly exposing them to air.

How did you get an apple mash at 1.095? If youre squishing apples into juice Id suggest not adding sugar. But since you bumped it so high, it could take a good long while to ferment out. My apples last fall got me to 1.060+ and I left them ferment for a month. They were bubbling pretty good for more than 2 weeks. Like F6 says, too many variables to tell you how long it will take. Biggest are temp and yeast type.

Yeah pureed them and added sugar had a brain fart but can't wait to see how it turns out. Might have to make a batch of uncle Jesse to get me through. At this rate the uncle j's would be done before the apple brandy. Lol

apple at 1.095 (14%) is why its taking longer then UJs at 7% (1.046)

Yeah I pureed them and had a brain fart and added sugar but it's starting to slow down I will take a sg reading and let you know how's it turning out