So, I made a gallon batch of cider a couple months ago using whole foods apple cider and The Yeast Bay's Lochristi brett blend and it's still fermenting. A couple weeks ago I added some yeast nutrient and I haven't tasted it since then but it was sweet at the time and it still has krauseny foam on top instead of a pellicle. Anyone ever seen anything like this?
Cider Fermenting for two months
- Thread starter brwagur
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