[Fen]

I have 4 gallons of liquid. History:-
A mix of Golden Delicious, Laxton Superb and Bramley apples picked and pressed about three weeks ago.
Put juice into plastic brewing tub with four camden tablets. After 48 hours added brewing yeast. SG was 1.050 which dropped to 1.045 in a week. Fermentation was quite brisk with a thick crusty' top on top of liquid.
SG dropped to 1.045 in a week and today was 1.000.
Syphoned it into demi-johns today. No longer fermenting. Is straw coloured but tastes and smells a bit sour- If I was served it in a pub I wouldn't drink it!.
Am I being impatient and will it sort it self out, do I need to do something to save it or have I ruined it?

Any help would be appreciated.

[Old Whiskers]

Patience! Give it a chance. It needs more time. Some of mine has been in demijohns for a month and is only now ready for racking.  Where do you have it? - temperature is a big factor.

[Fen]

Thanks for your interest.
Temperature has been a bit up and down. The tub has been in the conseratory where it bubbled away quite happily most of the time but stopped when it got too cold.(Conservatory temp. fluctuates a lot.) I then moved the tub into the house where it still fermented until it stopped over the weekend.
When I put it into demijohns yesterdayI had a couple of pints left over, I added some sugar to this bottle and it started fermenting again

[Old Whiskers]

If I were you, I'd leave it in the demijohns, under airlocks, and move it to a warmer room; with luck, you might find that it starts fermenting again: that will be a malolactic fermentation, which will convert the malic acid into lactic acid and will make your cider taste less acidic.  Don't be in a rush - give it another month. Next time, try making it without the Campden tablets - I don't use them and my cider turns out great!

[Fen]

Thanks for an update.
I guess that I have been in a rush.  (As always)
Demi-johns, with airlocks, now in kitchen at about 18C + or - 2c.
Top half of liquid is now clearish and honey coloured, bottom half still a little cloudy and with about 5mm sediment in bottom. No fermentation.
Can I leave them like this for as long as it takes, or should I consider adding any more sugar or yeast?

[Old Whiskers]

You can add sugar - if you want to make it stronger, but at the S.G. you started with, it should be strong enough. I'd just leave it; when it clears, rack it. It'll probably throw another sediment after that, and you can then bottle it.  It will mellow a bit in the bottle, but if it's still too sharp just add some sugar (or honey) before you drink it.

[Fen]

Thanks , Old Whiskers
I will be patient. and will  post again if anything changes .

Regards

Impatient or incompetent brewer.

[Old Whiskers]

No problem - good luck! :drunken: