I don’t know yet who is more stubborn, me or the yeast. So I checked it again recently hoping it would be ready for racking. Upon popping the lid and there is a decent build up of fermentation smells going on. But the gravity had dropped a whopping 10 points.
So on an off chance I attempted aeration again. And did some thinking. My primary fermentation space is in my kitchen. This space gets blasted with air when you open our back door as well as our garage door. With as cold as it has been, even though the house is set at 70, that space has got to be dropping to a bit lower at any given time.
My next step now is to cover the bucket with a towl. An attempt to regulate the heat just a bit better. As an added bonus I have now also bungee corded a heating pad to the side of the bucket in hopes that it will help to bring the temps up a bit.
Worst case scenario, if nothing moves any more by next week I will call it dead. There is a good chance that the preservatives in the cider (remember this was commercial cider instead of the good stuff) may be much better than originally thought. It will be sad to lose the batch, but some times you have to realize that the horse is dead and its time to get off.
Time for a pint…