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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Im 6 days in, my airlock has stoped bubbling




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Old 10-04-2009, 04:01 AM   #1
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Default Im 6 days in, my airlock has stoped bubbling

whats wrong? its only bin 6 days and my airlock has stoped.......



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Old 10-04-2009, 04:09 AM   #2
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so far my initial beers don't "bubble" for more than 3-5 days...



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Old 10-04-2009, 04:16 AM   #3
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is it done then?

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Old 10-04-2009, 04:21 AM   #4
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I am a bit of a newbie, but I would test final gravity and see if it changes after a few days. Not sure on Cider though...is that what you made?

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Old 10-04-2009, 04:26 AM   #5
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yes i made cider

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Old 10-04-2009, 04:33 AM   #6
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Too many variables.

Temp. OG. Yeast strain. Yeast viability and amount of yeast pitched.

Only your hydrometer can tell you. But you should wait at least 14 days. Just because the yeasties are done off gassing CO2 does not mean they are done working to clean up the mess.

RDWHAHB

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Old 10-04-2009, 11:06 AM   #7
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If your yeast is able to ferment at a higher temperature, and you allowed it to ferment at the recommended temperature, it is possible that you just had a very quick fermentation. If this is the case, then your yeast could be dead because of high alcohol content, or there are no fermentables left for the yeast to eat. One way to check, is by taking a hydrometer reading and subtracting it from your original reading, then multiplying it by 131. That will give you an estimated percentage of ABV. For example (if you took measurements at 60 degrees F):

1.060 - 0.995 = 0.065 * 131 = 8.515% ABV

Now if you're using a yeast with an alcohol tolerance of 5-10% then you could assume that either the yeast has died off because of high alcohol content, or because your final gravity reading is low, that there are no fermentables left.

If your FG were 1.020:

1.060 - 1.020 = 0.040 * 131 = 5.24% ABV

Although your yeast would be rated at 5-10%, 5.24% is on the low end of the scale and is a bit suspect. At this point it would look like a stuck fermentation. You could either accept the cider as a low alcohol, naturally sweet hard cider...or you could try to restart the fermentation process.

It would help us help you if you added a bit of substance to your forum posts. That is, unless you'd rather have us reply:

"idk y dont u try restart mayb"

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Old 10-04-2009, 12:21 PM   #8
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Quote:
Originally Posted by Teromous View Post
If your yeast is able to ferment at a higher temperature, and you allowed it to ferment at the recommended temperature, it is possible that you just had a very quick fermentation. If this is the case, then your yeast could be dead because of high alcohol content, or there are no fermentables left for the yeast to eat. One way to check, is by taking a hydrometer reading and subtracting it from your original reading, then multiplying it by 131. That will give you an estimated percentage of ABV. For example (if you took measurements at 60 degrees F):

1.060 - 0.995 = 0.065 * 131 = 8.515% ABV

Now if you're using a yeast with an alcohol tolerance of 5-10% then you could assume that either the yeast has died off because of high alcohol content, or because your final gravity reading is low, that there are no fermentables left.

If your FG were 1.020:

1.060 - 1.020 = 0.040 * 131 = 5.24% ABV

Although your yeast would be rated at 5-10%, 5.24% is on the low end of the scale and is a bit suspect. At this point it would look like a stuck fermentation. You could either accept the cider as a low alcohol, naturally sweet hard cider...or you could try to restart the fermentation process.

It would help us help you if you added a bit of substance to your forum posts. That is, unless you'd rather have us reply:

"idk y dont u try restart mayb"
I'm sorry I'm new, i don't have a hydrometer. i used champagne yeast, the temp in the brew closet is 68-75 degrees. i did a piss poor job pitching the yeast, do you think this is to blame?
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Old 10-04-2009, 12:30 PM   #9
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6 days at 68-75 w/champagne yeast and it is almost certainly done. Hows it taste?

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Old 10-04-2009, 12:51 PM   #10
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Quote:
Originally Posted by CvilleKevin View Post
6 days at 68-75 w/champagne yeast and it is almost certainly done. Hows it taste?
have not tasted it, waiting for some word. ill add corn sugar, bottle it, and get back to you.


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