Break up the cap?

benjamin123 · 04-04-2010, 06:42 PM

I have a 5 gallon batch of cider going with brown sugar, raisins and Nottingham yeast.

The krausen and raisins have bonded into a cap/crust.

Should I break it up, and give everything a light stir, or leave it alone.

I'm a little over 3 days in.

Thanks for the help,
---Ben

CandleWineProject · 04-04-2010, 06:59 PM

If it looks more like this http://www.cider.org.uk/keeving.html, I would leave it alone.

If it doesn't look like that, I would probably stir it.

**Yooper** · 04-04-2010, 08:57 PM

I've never had cider do that, but for my wines, I stir daily to break up the cap. Usually, it's fruit solids that are at the top, and you don't want the fruit to dry out. I'm not sure about cider, but I imagine it can't hurt.

benjamin123 · 04-04-2010, 09:38 PM

Thanks Yooper,

It is the fruit that's forming the cap (raisins).

I stirred it!

---B