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-   -   Growth on top of the cider...any suggestions? (http://www.homebrewtalk.com/f32/growth-top-cider-any-suggestions-346800/)

TheE 08-10-2012 06:39 AM

Growth on top of the cider...any suggestions?
 
2 Attachment(s)

As this is the first time making cider I need a little help.
My friend and I made a 20 liter batch of cider from fresh apples. Around 50-60 kilo in a press, a couple of hours hard work. We added it to a 25 liter demijan, and added potassium metabisulphite. We let it rest for a bit and a growth started on top. So I moved everything out, cleaned and sanitized the demijan added 150 ppm of potassium metabisulphite and after a day some more growth. Now I am thinking of pasteurizing it and trying again. Does anybody have any idea what it could be and any suggestions to help save all that hard work, and tasty cider, would be appreciated.
Thanks


TheE 08-10-2012 06:39 AM

Growth on top of the cider...any suggestions?
 
2 Attachment(s)

As this is the first time making cider I need a little help.
My friend and I made a 20 liter batch of cider from fresh apples. Around 50-60 kilo in a press, a couple of hours hard work. We added it to a 25 liter demijan, and added potassium metabisulphite. We let it rest for a bit and a growth started on top. So I moved everything out, cleaned and sanitized the demijan added 150 ppm of potassium metabisulphite and after a day some more growth. Now I am thinking of pasteurizing it and trying again. Does anybody have any idea what it could be and any suggestions to help save all that hard work, and tasty cider, would be appreciated.
Thanks


TheE 08-10-2012 08:59 AM

2 Attachment(s)

Thanks for the quick reply. Its a thin white wrinkly layer. Also this is before I pitched my yeast. These new pictures should be a bit clearer. I was thinking of siphoning most of the juice (leaving the thin layer) and essentially treating it like wort, heating it up and adding my yeast starter to start fermentation with a known yeast.


TheE 08-10-2012 08:59 AM

2 Attachment(s)

Thanks for the quick reply. Its a thin white wrinkly layer. Also this is before I pitched my yeast. These new pictures should be a bit clearer. I was thinking of siphoning most of the juice (leaving the thin layer) and essentially treating it like wort, heating it up and adding my yeast starter to start fermentation with a known yeast.


TheE 01-30-2013 02:00 PM

2 Attachment(s)

The results:
After pasteurizing, it took a while to start fermenting but when it got going it fermented for around 3 weeks. The gravity got to 1.000, a very successful fermentation. After the fermentation the color was clear and it had a very crisp dry flavor. All in all a great tasting cider and many lessons learned. Thanks to everyone for the help and support.


TheE 01-30-2013 02:00 PM

2 Attachment(s)

The results:
After pasteurizing, it took a while to start fermenting but when it got going it fermented for around 3 weeks. The gravity got to 1.000, a very successful fermentation. After the fermentation the color was clear and it had a very crisp dry flavor. All in all a great tasting cider and many lessons learned. Thanks to everyone for the help and support.



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