Howdy All,
Still class myself as a newbie to this so apologies for the basic question. I have successfully brewed bitter and lager and have just put my first cider on yesterday. As of yet, no froth as per bitter etc. Is this usual or should there be rapid fermentation?
Brewmaster Cider deluxe with Ritchies brewing sugar.
Cheers
Jim
Cider fermentation
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Harlequin
Re: Cider fermentation
Hi mate,
I made up a magnum cider kit a couple of weeks ago (my first attempt at a cider kit) and there was no vigorous frothing throughout the ferment, more of a fine foam on the surface a few milimetres thick. I have just checked the SG and its at .998 so it seems to have fermented ok. My main worry was a slight 'eggy' smell coming from the brew during ferment, but on looking this up, it is quite common with cider kits.
I made up a magnum cider kit a couple of weeks ago (my first attempt at a cider kit) and there was no vigorous frothing throughout the ferment, more of a fine foam on the surface a few milimetres thick. I have just checked the SG and its at .998 so it seems to have fermented ok. My main worry was a slight 'eggy' smell coming from the brew during ferment, but on looking this up, it is quite common with cider kits.
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hunter006
Re: Cider fermentation
Hi all
Right firstly im a newb at this so no trick questions please.
I have read quite a bit on this homebrewing malarkey and thought i would give it a go after coming across this recipe for TC first batch was dead so tossed that down the sink.
FIRST BATCH
2L Apple juice from concemtrate 100%
2 Cups of granulated sugar
1/2 pkt wine yeast
2g baking yeast ( don't ask )
10 days bubbled a bit didnt look too good!!
SECOND BATCH
4L Apple juice from concentrate 100%
200g Brewing sugar
1tsp yeat nutrient ( dissolved in 1/2L water from kettle with sugar )
1pkt wine yeast
All into a demmijohn, shaken, stopper and bubbler. This bubbled at a rate of every 20-30 sec at around 15c so put a brewbelt on to bring up the temp. 24h later had a crust about 1 1/2 inches thick which seemed to be above juice and sediment at the dottom. I gave a slight shakento release the crust which dispersed throught out. About 6 hours later this thing was alive to the point where I had to remove the belt and change the bubbler to a blowoff tube as it blew loads of sediment into the bubbler pushing the top off, bubbling at a rate of once every 1/2 sec. I have bought the temp back to 15c with bubbler back on at a rate of one every 2sec. Cider is cloudy and cant see anything left at the bottom. No crust since the shake but now have a white about 1/2 inch thick and not even 48hours yet.
Is right! Wrong, good or bad..
Smells ok but i have vanilla vodka in the bubbler so would do.
TIA for any answers, point i should take into concideration..
I have got a hydrometre but never took any before readings
Right firstly im a newb at this so no trick questions please.
I have read quite a bit on this homebrewing malarkey and thought i would give it a go after coming across this recipe for TC first batch was dead so tossed that down the sink.
FIRST BATCH
2L Apple juice from concemtrate 100%
2 Cups of granulated sugar
1/2 pkt wine yeast
2g baking yeast ( don't ask )
10 days bubbled a bit didnt look too good!!
SECOND BATCH
4L Apple juice from concentrate 100%
200g Brewing sugar
1tsp yeat nutrient ( dissolved in 1/2L water from kettle with sugar )
1pkt wine yeast
All into a demmijohn, shaken, stopper and bubbler. This bubbled at a rate of every 20-30 sec at around 15c so put a brewbelt on to bring up the temp. 24h later had a crust about 1 1/2 inches thick which seemed to be above juice and sediment at the dottom. I gave a slight shakento release the crust which dispersed throught out. About 6 hours later this thing was alive to the point where I had to remove the belt and change the bubbler to a blowoff tube as it blew loads of sediment into the bubbler pushing the top off, bubbling at a rate of once every 1/2 sec. I have bought the temp back to 15c with bubbler back on at a rate of one every 2sec. Cider is cloudy and cant see anything left at the bottom. No crust since the shake but now have a white about 1/2 inch thick and not even 48hours yet.
Is right! Wrong, good or bad..
Smells ok but i have vanilla vodka in the bubbler so would do.
TIA for any answers, point i should take into concideration..
I have got a hydrometre but never took any before readings