 |
07-07-2006, 06:08 AM
|
#1
|
|
Feedback Score: 0 reviews
Join Date: Jul 2006
Location: San Diego, CA
Posts: 119
Liked 1 Times on 1 Posts
|
No Foam?
|
|
I've had a 4 gallon batch of apple juice running for about 3 days now but I don't see any foaming at all, what did I do wrong?
|
|
|
|
07-07-2006, 01:15 PM
|
#2
|
|
I use secondaries. :p
Feedback Score: 0 reviews
Join Date: Sep 2005
Location: Cary, NC
Posts: 11,238
Liked 64 Times on 56 Posts
Likes Given: 11
|
Quote:
|
Originally Posted by prey
I've had a 4 gallon batch of apple juice running for about 3 days now but I don't see any foaming at all, what did I do wrong?
|
I only tried to make hard cider once, and it never really got any foam on the top while fermenting. My merlot had a little foam.
I think it's the proteins in beer that cause the massive krausen, and you don't really get that with when fermenting fruit juices.
Is your airlock bubbling away happily, or do you have absolutely no activity?
-walker
__________________
Ground Fault Brewing Co.
|
|
|
|
|
07-07-2006, 01:19 PM
|
#3
|
|
Feedback Score: 0 reviews
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,610
Liked 107 Times on 102 Posts
|
I've never seen krausen on hard cider. Apple juice is all sugar, no proteins to form a head.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
"I would like to die on Mars, just not on impact." Elon Musk
|
|
|
|
|
07-07-2006, 01:43 PM
|
#4
|
|
Feedback Score: 0 reviews
Join Date: Jul 2005
Location: Poo-Poo Land
Posts: 6,811
Liked 24 Times on 16 Posts
|
Funny...I was getting worried because my cyser and my maple wine had almost no foam. I thought that my yeast had died. Then I read that champagne yeast doesn't foam much to begin with.
Yesterday I checked on it and carb-locks were both bubbling like bongs. The maple wine is in glass so I was able to see the fermentation taking place but there was very minimal foam.
As long as there's bubbles in the carb-bong, I'm satisfied.
|
|
|
|
|
07-07-2006, 02:17 PM
|
#5
|
|
Feedback Score: 0 reviews
Join Date: Jan 2006
Posts: 128
|
Huh- it seems like every time I do a batch of cider I get a bit of foam...
Um...
Excuse me a mo', I gotta check on something ::runs like a mofo::
|
|
|
|
|
07-07-2006, 05:22 PM
|
#6
|
|
Feedback Score: 0 reviews
Join Date: Jul 2006
Location: San Diego, CA
Posts: 119
Liked 1 Times on 1 Posts
|
thanks for the replies
Last edited by prey; 07-07-2006 at 05:26 PM.
|
|
|
|
|
07-08-2006, 07:05 AM
|
#7
|
|
Feedback Score: 0 reviews
Join Date: May 2006
Location: Minnesota
Posts: 193
|
I have only made cider once, but I had a TON of foam, more than any brew I've ever made. Took two weeks for the foam to disperse.
|
|
|
|
|
07-09-2006, 10:50 PM
|
#8
|
|
Feedback Score: 0 reviews
Join Date: May 2006
Location: Phoenix, Arizona
Posts: 111
|
I have made 2 batches of cider so far, present one is still fermenting and has an inch or two of foam. It is going away now after a week but still some there. I added extra sugar and dark brown sugar as well. Last batch was not sweet enough. I used potassium sorbate and sugar to the last batch after it was bottled to sweeten it. It was a still cider.
|
|
|
|
|
07-09-2006, 11:00 PM
|
#9
|
|
Feedback Score: 0 reviews
Join Date: Jul 2005
Location: Poo-Poo Land
Posts: 6,811
Liked 24 Times on 16 Posts
|
Makes sense that there's no foam. Think about it: champagne doesn't get a head on it. It must be the proteins in the grain thing.
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
|
|
|
.gif-1367621329.gif)
