Keeving

I mashed the apples up and let them stand overnight before pressing and then added chalk and salt in the recommended doses to the pressed juice, as you are supposed to do for keeving.

First signs were good because my keeved batch had a very mucky head with lots of brown sticky stuff while my control batch just had the normal white frothy head. The idea of keeving is that fermentation is slower, but I took an SG reading and my control and keeved batches were the same. Does anyone know why this could be? Does anyone who has tried keeving have any tips?

This is what it looks like:

Where did you buy the needed enzyme??

I didn't buy any enzymes. I just used chalk and salt which I believe is the old fashioned way.