Cider Digest #0068

Published in

· 9 Apr 2024

Subject: Cider Digest #68 Mon Nov 18 11:00:06 EST 1991 
Date: Mon, 18 Nov 91 11:00:09 EST 
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?) 

Cider Digest #68          Mon Nov 18 11:00:07 EST 1991 
Forum for Discussion of Cider Issues 
Jay Hersh, Digest Coordinator 

Contents: 
  Fermentation process (dmf) 

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Date: Mon, 18 Nov 91 08:35:43 -0600 
From: dmf@westie.unl.edu 
Subject: Fermentation process 

Hi,  
 I tried the recipe that Jay posted a bit ago. Basically 
 it was 1 gal water boiled for 30 -40 minutes with 1 lb 
 malt, 2 cups cane sugar and 1 cup brown sugar. I added 
 this to 3 1/2 gal. cider purchased from local orchards. 
 I cooled it down to somewhere around 70F and pitched 14 
 grams of whitbread ale yeast. I did not proof or start 
 the yeast. This is all in a 7 Gal glass carboy. The 
 original gravity was about 1.05. It was put in an area 
 that stays about 65F to ferment. 

 After 12 hours it was bubbling throught the airlock at  
 a rate of 2 per minute. After 24 hours it was more like 
 6 per minute and there was a cake starting to build on 
 the surface. By this morning 36 hours all signs of  
 fermentation has ceased and the cake was gone off of the 
 surface. This does not seem right. I have placed a  
 heating strap around the carboy. This will take it up 
 to more like 75F by later in the day.  

 Any suggestions if this is a normal ferment or what I 
 might do to restart things? 

 Thanks, 

Dale Finkelson 
dmf@westie.unl.edu 

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