more TC help needed!

[eastybeasty]

just checking that things are going as they should be. attempting TC, with pure applle juice - no sugar (got that bargain juice from Lidl) started it last thursday. used bread yeast as i couldnt get any wine yeast in the shop. original SG was 1041 its now down to 1033 (taken tonight). the crausen has died down now and the temp of the room is around 20oC. does this sound promising for a TC?

[Swiller]

Not sure about the bread yeast but use this link
to calculate the ABV.

http://www.rooftopbrew.net/abv_calculator.php

[simco999]

I put one on last Wednesday and its krausen has died down. But I got a healthy belt of CO2 last night when I stuck my nose in. Keep testing it with the hydrometer - it should get down a lot lower than 1033.

[eastybeasty]

ahh ok thanks! just so i know all is not lost!

[trucker5774]

Even with bread yeast you should have an F.G. between 998 and 1006 (roughly) A typical finish is around 1000, making it quite dry!

[eastybeasty]

ah ok thanks! any idea how long it should take or is it just a case of waiting and checking?

[trucker5774]

Keep it at 20C..............5 day to 3 weeks..........typical 10 days

[eastybeasty]

ok thanks hopefully itll be ready sooner if i keep sending it good vibes is the typically 10 days from the start or from the time it takes for the creusant to go down?

[trucker5774]

10 days from pitching the yeast. Remember the only sure way to know is to test with a hydrometer and have stable readings for 2 days................or break convention................read this....viewtopic.php?f=13&t=35802&hilit=+how+i+sweeten

[simco999]

There's hope for mine yet - bottled it at the weekend and it tasted 'orrible. Very tart and sharp - completely unlike my first attempt which was lovely and smooth.
I'll lay this one down for a while.