Originally Posted by EvilTOJ
Awesome, nice to see your experiment is working. Keep us updated, we brewers tend to forget to put the finished process in threads like these.
nope havent forgotten, the subject code named "black gold"; named for the color of the liquid in the fermenter when the yeast was added. Has been in primary fermentation for 19 days(21 days since yeast added) ...
the first 2 days no fermenation was noted, on day three limited frementation was finally noticed. Fermentation became constant on December 2nd and that is the day i have counted fermentation from. On day 5 (december 7th) vigoris fermenation was noted and for the next 3-5 days the airlock was regularlly empited and refilled with clean water and ablow off tube was added. Fermentation steadied and with out incident for the nest 12 days. 13 days into primary fermentation the regular foam of fermentation began to disipate and rate of fermentation slowed to a much slower level. In an effort to keep fermentation as strong as possiable and as long as possiable the fermenter was insulatied and heated to a constant rate with a common heating pad and electirc blanket. Fermenter currently maintains a tempature of just over 70f degrees and fermenation has stablized and partical foam has returned to the fermenter, but not as much as was noted between days 10-11.
Things that need to be done;
check current SG. I have been putting this off because i fear even moving the fermenter or draining off a sample for testing will cause dammage to the yeast which will cause premature flameout... on another two weeks of fermentation before testing is required.
Require a glass carboy for secondary for long term fermentation and possaible bulk ageing purpose.... will actully likely bottle condition for sevral months thinking that i will rack into glass carboy and add more sugar to boost ABV in a second fermentation (this will liekly be required and difficult because i atleast expect an ABV when rected into the glass carboy of 10-15%, which if combined with any SG say over 1.050 will not likely allow fermentation to continue properly if at all) Fermentation will be continued if possiable until late feb-early march at which time reguardless of ABV the cider will be bottled and set to condition for 3 months. The tested for potablity, if applicable half the batch will be put into cericulation and the other half will be left for an additional 3 months. If not considered potable at that time besed on many factors, the cider will be left sit an addition month then test again and so on until considered potable, and then remaining stock will be slip half for drink and half for ageing an additional 3 months....
Thats the plan... right now its just a plan, but the fermentater sure smells good