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Cider Digest #0068
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)
Send submissions to cider@expo.lcs.mit.edu
Send requests to cider-request@expo.lcs.mit.edu
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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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End of Cider Digest
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