Began Cider: Any thoughts on the first 24 hrs of my brew
I have 4.5 gallons of Cider.
2.5 gallons are unpastuerized. These were placed into a 6.5 gallon carboy.
Added a cup of white sugar and a cup of brown.
Added 3/4 tspn of yeast nutrient. Added 2 campden tablets.
Gave it a good shaking up.
LOL the rubber stopper I had was too small it fell in.
Got another stopper and placed the air lock on.
Today or tommorrow im going to add the rest of the 2 gallons of pastuerized cider.
Along with another cup each of brown and white sugar
and 3/4 tspn yeast nutrient.
Then adding the WYeast liquid nutrient. And shaking as well as I can.
Airlock and wait for the action to begin. Any thoughts? Hopefully ill have something drinkable by christmas? Thanks in advance.:mug:
Probably. I've got five gallons going on back home with two pounds of honey and two pounds of brown sugar that is still bubbling away.
No clue in hell when it's going to be done.
See im wondering if I should have added the yeast nutrient after when adding the yeast.
Oviously I havent read all of my book on making beer and cider yet.
I also added sugar right away and hopefully the Campden pills stopped it from allowing the wild yeast to form....
Yeah its bubbling like crazy. The foam went upto 2 inches and then went back down and now the foam is on the right side of the carboy.
Its really trippy to watch.
I hope the foam was supposed to clear or subside.
Beer foams up alot longer than the cider.
Im leaving it for 10 days to ferment and then into the secondary. For who knows how long.......:rockin:
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