Babinski892
New Member
- Joined
- Jul 29, 2014
- Messages
- 4
- Reaction score
- 0
Hey all so Im new to the community and recently went ahead with my first inmate brew! Im attaching a video of what I basically used/how I started the brew.
[ame]https://www.youtube.com/watch?v=uw5I5BYSw9U[/ame]
- Whole foods 1 gallon organic AJ
- I packet Fleischmans yeast
- #6 bung and three piece air lock(with vodka)
So the day after pitching the yeast, there was a significant amount of cider within the air lock. I cleaned the air lock and, because I didnt have the means to create a blow off tube I read that Simethicone can be used to reduce krausen and excessive foaming.
So there is still notable bubbling within the carboy, but the airlock is bubbling any more. Did I screw it all up by adding simethicone? Does the bubbling still indicate that the cider is still fermenting? Is there I can do to revive the brew or am good to go.
Also whatever krausen is lining the neck of the bottle interiorly, should I wipe that clean prior to bottling? Will that amount of krausen affect the taste of the brew afterwards if it comes in contact while pouring?
Lastly should I let it ferment for more than one week, or basically until there is no longer bubbling within the carboy?
Thanks in advance and appreciate all the help!
[ame]https://www.youtube.com/watch?v=uw5I5BYSw9U[/ame]
- Whole foods 1 gallon organic AJ
- I packet Fleischmans yeast
- #6 bung and three piece air lock(with vodka)
So the day after pitching the yeast, there was a significant amount of cider within the air lock. I cleaned the air lock and, because I didnt have the means to create a blow off tube I read that Simethicone can be used to reduce krausen and excessive foaming.
So there is still notable bubbling within the carboy, but the airlock is bubbling any more. Did I screw it all up by adding simethicone? Does the bubbling still indicate that the cider is still fermenting? Is there I can do to revive the brew or am good to go.
Also whatever krausen is lining the neck of the bottle interiorly, should I wipe that clean prior to bottling? Will that amount of krausen affect the taste of the brew afterwards if it comes in contact while pouring?
Lastly should I let it ferment for more than one week, or basically until there is no longer bubbling within the carboy?
Thanks in advance and appreciate all the help!