Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Slow to ferment
Reply
 
LinkBack Thread Tools
Old 10-21-2009, 08:59 PM   #1
seanomac
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Boston
Posts: 21
Default Slow to ferment

My cider has been in the primary for about 8 days. The OG was 1.071. I decided to check yesterday to see how it was coming along. I am now measuring about 1.050 - 1.052.

It has been fairly cool. The stick on thermometer is reading 60-61, but that may drop a bit at night. There was a bunch of foam and junk on top a few days after I pitched the yeast, but yesterday there were just a few bubbles on the surface. Any reason to panic? Should I just give it a couple more weeks? I don't see a ton of activity in the air lock, but it's still filling with gas. If I tap the top of the bucket lightly I will get a few bubbles. I'm hoping it's just a case of slow fermentation due to the temperature.

__________________
seanomac is offline
 
Reply With Quote Quick reply to this message
Old 10-21-2009, 09:29 PM   #2
vespa2t
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Kansas City
Posts: 252
Liked 6 Times on 5 Posts

Default

Just give it some time. This is typ for fermenation at that temp, which is a great temp for cider

__________________

-Paul O.
Vintage Vespa, Classic Mini Cooper, and Fermentation. Thats my life.

vespa2t is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2009, 12:32 PM   #3
Kauai_Kahuna
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Hawaii
Posts: 2,276
Liked 7 Times on 7 Posts

Default

+1, if you got the time, I'm sure the yeast will make some great cider for you. I would just set it and forget, but check the airlock every month or so to keep it from drying out.
Otherwise you could move it some place warmer if you don't mind the rhino farts.

__________________

---
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

Kauai_Kahuna is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2009, 12:58 PM   #4
JesseRC
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: San Antonio
Posts: 1,784
Liked 10 Times on 9 Posts
Likes Given: 1

Default

I usually won't even check a cider until it has cleared completely. It's gonna be about a month.

__________________

Jesse

Primaries: Mojave Red (AG)
Kegs: Hibiscus Saison (AG), Orange Kolsch (AG) , Cocunut Porter
Future Brew: Wee Heavy

JesseRC is offline
 
Reply With Quote Quick reply to this message
Old 11-15-2009, 06:00 AM   #5
seanomac
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Boston
Posts: 21
Default

OK. So my cider has been sitting in the primary for about 6 weeks. I checked it today and it is down to 1.020 from 1.071. Any idea why this is taking so long to ferment? It was getting cool in here for a while (maybe mid 50's), but now we have the heat on and it's been averaging 68-70F. Could it have crashed somehow? Is there any way to speed things up? I'd like to rack it into the secondary and possibly drink some by Thanksgiving. At this rate, I don't think I'll have any by Christmas.

__________________
seanomac is offline
 
Reply With Quote Quick reply to this message
Old 11-15-2009, 01:04 PM   #6
upnoath
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Maine
Posts: 10
Default

I wouldn't expect it to be ready by Thanksgiving. After fermentation you are still going to want to give it some time (possibly in the fridge), to mellow out and condition.

__________________
upnoath is offline
 
Reply With Quote Quick reply to this message
Old 11-16-2009, 05:00 PM   #7
vespa2t
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Kansas City
Posts: 252
Liked 6 Times on 5 Posts

Default

you couldnt have cold crashed it with ambients of 50's. Its just a slow fermentation. Sometimes they are like that. I have learned to not worry about it, just give it time. I actually prefer a slower fermentation as the flavors tend to be more mellow and requires less conditioning time.

__________________

-Paul O.
Vintage Vespa, Classic Mini Cooper, and Fermentation. Thats my life.

vespa2t is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Slow Ferment Droot General Techniques 2 06-29-2009 12:33 AM
slow ferment Nealie Mead Forum 6 03-14-2008 11:31 PM
Long (slow) ferment...? Phan71 Beginners Beer Brewing Forum 8 07-15-2007 10:43 PM
slow ferment abracadabra All Grain & Partial Mash Brewing 15 01-30-2007 01:44 PM
Slow Ferment jro16 Beginners Beer Brewing Forum 20 03-13-2006 12:44 AM



Newest Threads

LATEST SPONSOR DEALS