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Old 08-16-2012, 03:21 AM   #11
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Cider is very susceptible to surface yeast, which shows as mostly white. Probably the result of too much headspace after racking. Add potassium metabisulfite ASAP to stop the spread of infection and top off the carboy with juice as well. If a heavier pellicle forms you may need to rack out from underneath.

Cider infections often make the juice smell very nice and fruity like fresh sweet juice, this is called 'framboise'. Don't be fooled, if ignored it will begin to effect your cider in a negative way by adding dull, mousy, musty flavors.

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Old 08-16-2012, 01:12 PM   #12
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Cider infections often make the juice smell very nice and fruity like fresh sweet juice, this is called 'framboise'.
Um, no it's not. Framboise is French for raspberry
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Old 08-17-2012, 04:31 AM   #13
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Thanks again for the help. I added the potassium metabisulfite and now seems like it should be ok.

I checked it this morning (treated it yesturday afternoon) and there's no floating spores or anything bad. blenty of bubbling going on inside the cider and a collection of paper thin white 'froth' gathered in the middle of the carboy. I guess would be a close definition..

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Old 08-20-2012, 02:00 AM   #14
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Bit of a noobish question but still better to ask. After adding a Campden tablet, is it normal to sometimes see a cider begin to grow a ring of 'foam'? I'm just wondering if when moving the carboy to add the tablet if the moving may have brought up some co2 and that's the cause of it? This happened in the cider made with the bread yeast, where as the cider made with the champagne yeast I've noticed has begun bubbling pretty vigorously along the top of the cider.

When my gf added the crushed tablet to hers she was worried about floating bits of it at the top of the brew then some settling on the bottom and was curios if it should be alright.

Again thanks to all for the help.

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Old 08-20-2012, 02:26 AM   #15
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Originally Posted by JeepDiver View Post
Um, no it's not. Framboise is French for raspberry
You are correct that 'framboise' is French for raspberry . . . however, in this context the term is used to describe the fruity smell that results from certain infections.

Just like 'rhino farts' isn't actually flatulence from a large mammal.

-Le Breton . . . French citizen & US cidermaker
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Old 08-20-2012, 02:35 AM   #16
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Bit of a noobish question but still better to ask. After adding a Campden tablet, is it normal to sometimes see a cider begin to grow a ring of 'foam'? I'm just wondering if when moving the carboy to add the tablet if the moving may have brought up some co2 and that's the cause of it? This happened in the cider made with the bread yeast, where as the cider made with the champagne yeast I've noticed has begun bubbling pretty vigorously along the top of the cider.

When my gf added the crushed tablet to hers she was worried about floating bits of it at the top of the brew then some settling on the bottom and was curios if it should be alright.

Again thanks to all for the help.
Bubbles are normal and are a sign of a strong fermentation. Sometimes I get a ring, other times they clump into bubble islands.

The larger bits if campden tablets should dissolve over time, slowly releasing SO2 into the cider, this is a good thing.
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Old 08-20-2012, 09:59 PM   #17
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Quote:
Originally Posted by LeBreton

You are correct that 'framboise' is French for raspberry . . . however, in this context the term is used to describe the fruity smell that results from certain infections.

Just like 'rhino farts' isn't actually flatulence from a large mammal.

-Le Breton . . . French citizen & US cidermaker
And you would be the only person I have ever seen use it for that.
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Old 08-20-2012, 11:29 PM   #18
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It's in both Lea's and Proulx's books.

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Old 10-02-2012, 07:54 PM   #19
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So bottling day came and went, primed and bottled both of ours and after reaching the two week mark went to check one bottle from each. I opened one of mine, got a nice loud POP, had a nice aroma and taste to it, resealed and moved on to my gf's batch. Tested one of hers. Had a loud POP and then a slow steady stream of bubbles flowing, it wasn't trying to pull an old faithful or volcanic eruption, just a steady white foam from the mouth down the side of the bottle. I know i'd read a post or two about this but for the life of me I can't find them or recall if this means perhaps there was too much priming sugar or if it could be bacteria related. Thanks again for all the help.

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