Pitched the dry Kviek two weeks ago. Its time to get this bottled up and see how it turned out. Kept this very basic so I could see what this yeast was going to do not only with cider, but at these temps. I only every used Kviek at the high end, 90-100F but down here the temps were only 60.

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When I took the final gravity, I was surprised to see that. I didnt expect it to go that low. Was expecting it to act like a a regular beer yeast and stop much sooner. Normally a cider thats 0.996 is pretty damn dry. But this isnt. And I’m not sure why.

It has some sweetness AND a decent body. Its of course still a bit hazy from the Kviek, but not nearly as bad as the past liquid versions. Whether thats because this is a cider, not a beer, or there is something different between the liquid and dry versions I dont know. The yeast thats in suspension lends its typical “Kviek Taste” but that will go away as it drop out and clears. There is still good amount of apple character, poking thru, plus a quite a bit of fresh peach flavor which I assume is from the lower ferment temps.

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OG on this was 1.070 and finished at .996 for an ABV of around 9.8%… in two weeks. While there is juuuust the slightest bit of alc hotness, it is very drinkable right now. A bit of age on it should smooth all of the rough edges on it,, but two weeks for as simple as this was is pretty amazing.

So, right out of the bottling bucket I am quite happy with the results. And I know it is going to get better in the next couple weeks, so Ill come back and give the final review of this batch then.