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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > My Thoughts While Brewing Graff
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Old 06-07-2009, 05:36 AM   #21
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I was expecting some krausen form the Graff, similar to what a person might see on beer but there has been no such activity. Perhaps it's just off to a slow start because I didn't re-hydrate the yeast although I have never had a problem pitching dry yeast as is in the past. It's definitely fermenting, just not very aggressively. I'm going to take a hydro reading this evening and see how it has come along during it's first 96 hours under the air lock.
I wonder if it's slow because of the nutrient load? Wort has so much nitrogen and other stuff that yeast need, whereas things like wines and meads don't. I'm wondering where apple juice fits in the mix?
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Old 06-07-2009, 10:51 PM   #22
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I wonder if it's slow because of the nutrient load? Wort has so much nitrogen and other stuff that yeast need, whereas things like wines and meads don't. I'm wondering where apple juice fits in the mix?
Adding yeast nutrients to the next batch is certainly something worth trying. Although I have brewed hard cider before using only yeast and apple juice, which resulted in a small but respectable krausen from Wyeast 3068.

My gravity is now at 1.050 from 1.056 after 4.5 days... I'm going to re-pitch tomorrow afternoon unless anyone else has an idea?
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Old 06-08-2009, 03:05 AM   #23
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did you aerate everything?

I find that helps a lot.

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Old 06-08-2009, 06:03 AM   #24
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After two batches I've had Krausen on both of them. I did aerate both, although the second batch I forgot and had to shake up the fermenter after adding the yeast and closing it up. By 24 hours I had plenty of light brown foam on top. Both batches have slowed significantly by day 4, I've never had to add any nutrient.

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Old 06-08-2009, 08:18 PM   #25
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I've also never had to use nutrient.

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Old 06-08-2009, 09:16 PM   #26
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Last night I performed a little experiment to determine whether or not my brew was indeed regularly fermentable. By that I mean that there wasn't anything that might hinder but not altogether halt fermentation (sulphates perhaps?). The cider was labeled as non-pasteurized and without preservatives but who really knows... I pitched a tsp. of bread yeast into a cup of my brew that I had siphoned form the main carboy.

It went from 1.050 to 1.022 in less than 24 hours. I aerated the hell out of the sample I took and after only dropping 0.006 gravity points I think that re-aerating is alright. Time to re-aerate and re-pitch it seems!

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Old 06-08-2009, 09:41 PM   #27
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sounds like you found the solution.

be sure to sanitize the hell out of everything, it would be a shame to come this far and have an infection.

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Old 06-08-2009, 10:23 PM   #28
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sounds like you found the solution.

be sure to sanitize the hell out of everything, it would be a shame to come this far and have an infection.
I'd say! I'll aerate it and re-pitch some rehydrated Nottingham tonight, by the time I get home tomorrow around 10pm I'll know for sure if it has worked.
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Old 06-10-2009, 02:32 AM   #29
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Success! My Graff is bubbling away happily. There really isn't any krausen although there is a bubbly layer of activate fermentation on top of the brew. I'm going to test the gravity 2 weeks from today.

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Old 06-10-2009, 05:34 AM   #30
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glad to hear it. brewing a batch myself tonight

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