Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

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


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Strange layer on top of cider
Reply
 
LinkBack Thread Tools
Old 09-17-2008, 04:37 AM   #1
glandix
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2005
Posts: 7
Default Strange layer on top of cider

Ok, I'm in the process of letting my cider ferment and it's got a strange layer of brown ... sludge? snot? on the top of it ... it was put into the primary on Aug 29 ... OG was 1.070 ... i racked into the secondary on Sep 8 ... at that point, it was at 1.024 and the fermentation had settled down ...

(btw, i've brewed about 8 beers, but this is my first cider)

based on a recipe i found somewhere online, i added some "apple pie spices" since it have enough spice for my taste (otherwise, it was quite tasty) ... as soon as i added the spices, it started fermenting and formed a bit of a krausen which fairly quickly settled down as the spices (appeared mostly to be cinnamon) floated to the top (you could see it both sinking and then rising as CO2 bubbles attached to the spices) ...

after a day or two, fermentation seems to have stopped and then the spices on top started to develop a dark brown layer on the top of the cider ... (NOTE: this is also my first time using a carboy for the secondary, so i'll be the first to admit i'm not sure what it's "supposed" to look like) ... anyway, last night i decided to try to get some of that crud off the top, so i racked from the carboy into a bucket (trying to get as little of the crud as possible), cleaned and sanitized the carboy and racked back into the carboy, again getting as little of the crud as possible (which wasn't easy) ... at this point, the gravity was down to 1.008

well, the stuff is just plain NASTY ... it's basically the texture of snot or a nasty case of diarrhea ... it smells fine (just smells like cinnamon) ... the cider tasted pretty good too (a bit on the sour side, but it is still very young) ... last night, there wasn't a ton of the brown stuff on the top when i went to bed, but this morning when i woke up, the whole top of the cider was covered again as if i'd done nothing!

so, after that looooong intro, is this something to be concerned about? the cider tastes pretty good and it doesn't look like a mold or anything growing on the top ... any ideas? is there a way to filter this crud off the top? will it eventually go away? i'm afraid to bottle if it's going to grow that stuff on the top (NO ONE will want to drink my brews anymore :P), even though i'm planning on letting it sit for a while yet before fermenting

if it would help, i can take a picture of it and post it

thanks a ton!
jesse

__________________
glandix is offline
 
Reply With Quote Quick reply to this message
Old 09-17-2008, 09:19 AM   #2
EvilTOJ
Feedback Score: 0 reviews
 
EvilTOJ's Avatar
Recipes 
 
Join Date: Dec 2005
Location: Portland, OR, Oregon
Posts: 6,465
Liked 37 Times on 29 Posts
Likes Given: 3

Default

Cider does krausen a bit, just not as much as beer does. Adding spices gives the bubbles nucleation sites which makes it bubble more and it's not to worry about. It will eventually go away by dropping out of suspension to the bottom.


Holy crapballs, you've been here longer than I have and you only have THREE posts???

__________________

There is a very fine line between "hobby" and "mental illness."

EvilTOJ is offline
 
Reply With Quote Quick reply to this message
Old 09-17-2008, 01:11 PM   #3
Ecnerwal
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Williamstown, MA
Posts: 425
Liked 3 Times on 3 Posts

Default

What does it smell like? <edit> Duh, you said fine, like cinnamon </edit>

Snot sure reminds me of "Mother of Vinegar", having deliberately made cider vinegar once in the long-ago.

__________________
Ecnerwal is offline
 
Reply With Quote Quick reply to this message
Old 09-17-2008, 01:18 PM   #4
Tusch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,381
Liked 10 Times on 8 Posts

Default

Indeed 3 posts in 2.5 years is impressive, maybe I should slow down...

I made a spiced cider about a year ago, I had the exact same thing. While part of it is the krausen, ETOJ is right, its the spices. They allow bubbles to collide and connect in clumps. I say now that you have racked it again, just let it sit for a month or so. If the spices haven't dropped out, go ahead and rack to the bucket and back again. Again trying to not pick up as much of the spices as possible.

__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch is offline
 
Reply With Quote Quick reply to this message
Old 09-17-2008, 01:35 PM   #5
will_cbe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Posts: 199
Liked 1 Times on 1 Posts

Default

Glandix, how much sediment was in the cider before you started it? I started a couple gallons this weekend and the cider had a fair amount of sediment which is now spending its time bouncing from top to bottom of my cider. I'll rack once fermentation seems to slow down.

__________________

Will
www.comicsbyemail.com
Fermenting: Blackberry Wine
Aging: Mulberry Wine, Mint Mead, Dandelion Wine, Mesquite Mead
Drinking: Apfelwein
On Hand: Peach Mango Wine, Huck's Cider, Mulberry Mead, Orange Spice Mead, Cyser, Apfelwein, Maple Cinnamon Mead, Hard Cider, Brown Sugar Cider


will_cbe is offline
 
Reply With Quote Quick reply to this message
Old 09-17-2008, 01:45 PM   #6
effigyoffaith
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Lafayette, IN
Posts: 118
Liked 1 Times on 1 Posts
Likes Given: 1

Default

I've noticed that cinnamon can be quite mucilaginous. I wouldn't worry.

__________________
Planning:Choke cherry wine, brown ale.
Fermenting:
Bulk Aging: Oud bruin with elderberries, Brett Saison, ordinary bitter.
Bottled: Oud Bruin, cider, black raspberry mead, Elderberry wine.
effigyoffaith is offline
 
Reply With Quote Quick reply to this message
Old 09-17-2008, 01:50 PM   #7
Tusch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,381
Liked 10 Times on 8 Posts

Default

Are you referring to sediment in the cider prior to fermentation, for that batch I used standard filtered juice, so there was no sediment to worry about.

But I have used unfiltered cider, it takes a lot longer to clear, but it tastes damn good.

__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch is offline
 
Reply With Quote Quick reply to this message
Old 09-17-2008, 02:13 PM   #8
will_cbe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Posts: 199
Liked 1 Times on 1 Posts

Default

The cider I started with had sediment before I started, yes. I thought to get hard cider, you had to start out with apple cider, not filtered juice.

Message above edited for clarification.

__________________

Will
www.comicsbyemail.com
Fermenting: Blackberry Wine
Aging: Mulberry Wine, Mint Mead, Dandelion Wine, Mesquite Mead
Drinking: Apfelwein
On Hand: Peach Mango Wine, Huck's Cider, Mulberry Mead, Orange Spice Mead, Cyser, Apfelwein, Maple Cinnamon Mead, Hard Cider, Brown Sugar Cider

will_cbe is offline
 
Reply With Quote Quick reply to this message
Old 09-17-2008, 02:22 PM   #9
Tusch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,381
Liked 10 Times on 8 Posts

Default

Well here in the states, most people define cider as unfiltered apple juice, while juice is just the filtered product, and hard cider is the good and alcoholic product. However, to make hard cider, you do not need to use cider as we call it. It will often lead to a fantastic beverage, but it tends to require more aging and clearing. Many people make ciders with just store bought apple juice, as long as there are no preservatices in it other then ascorbic acid/vitamin C

__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch is offline
 
Reply With Quote Quick reply to this message
Old 09-17-2008, 06:52 PM   #10
glandix
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2005
Posts: 7
Default

Thanks for all the replies! I feel a lot more comfortable about that layer now!

"mucilaginous" -- that's the best description ... exactly what it's like

and lol about the posts vs. time here :P ... i signed up when i first started brewing and since then found a local homebrew shop AND a local homebrew club, so until last night i didn't have any questions to post and I completely forgot about this site! i tried to sign up for an account last night to post the question ... that's when i realized i already had an account :P LOL

__________________
glandix 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
Layer of crap on top andysim All Grain & Partial Mash Brewing 4 03-30-2009 05:27 PM
Kraeusen layer lowend Extract Brewing 7 02-26-2009 12:29 AM
Layer of foam on my RIS. mikeyc Extract Brewing 7 06-09-2008 04:27 PM
Yeast Layer kash General Beer Discussion 11 07-28-2007 05:33 AM
Triple Layer Belgium gonzoflick Recipes/Ingredients 0 08-14-2006 04:04 AM



Newest Threads

LATEST SPONSOR DEALS