I have a strange result from one of my test samples, it seems like a bit of a riddle for me maybe someone here would understand it byut I dont!
1/2 gallon cider
1 cup white sugar
1 pound strawberries (blended)
1 pint blueberries (blended)
1/5 packet yeast (nottingham)
dash of yeast nutrient
Did not heat anything
I fermented at right around 70 degrees. The other tests are still fermenting very happily.
I let it ferment for 2 days and it started to go insane and overflowed like crazy. I forced out a lot of the blended fruit pulp by putting it through a strainer. I had a taste and it was sweet with a hint of alcohol in it. Again the sweetness probably masked some alcohol. I put it back in the fermentation vessel and added some preservative free lemonade to fill the void of the pulp. (was not a ton of space) It continued to ferment. There were no leaks of any sort.
After another 2 days it finally stopped fermenting. I wondered what had happened. It seemed odd. Anyhow I decided to bottle it, figuring that it was done. I strained out the bulk of remaining crap and poured it into 3 12 ounce bottles and primed each bottle with 1/2 teaspoon of sugar. I tasted it and it was slightly bubbly already but not very much... It was sweet but not as sweet as before. It felt like there was more alcohol in it. It didnt taste gross in any way which leads me to believe that no bad bacteria messed it up (could be wrong)
My guess is that since there was so much tasty stuff for the yeast, the yeast ate all of it like an all you can eat buffet and died due to too much alcohol %. This is sort of really confusing... I am very new to this all but I am trying to figure out why it would stop fermenting like that. It could possibly be in the range of the max alcohol level for nottingham yeast
1/2 gallon cider
1 cup white sugar
1 pound strawberries (blended)
1 pint blueberries (blended)
1/5 packet yeast (nottingham)
dash of yeast nutrient
Did not heat anything
I fermented at right around 70 degrees. The other tests are still fermenting very happily.
I let it ferment for 2 days and it started to go insane and overflowed like crazy. I forced out a lot of the blended fruit pulp by putting it through a strainer. I had a taste and it was sweet with a hint of alcohol in it. Again the sweetness probably masked some alcohol. I put it back in the fermentation vessel and added some preservative free lemonade to fill the void of the pulp. (was not a ton of space) It continued to ferment. There were no leaks of any sort.
After another 2 days it finally stopped fermenting. I wondered what had happened. It seemed odd. Anyhow I decided to bottle it, figuring that it was done. I strained out the bulk of remaining crap and poured it into 3 12 ounce bottles and primed each bottle with 1/2 teaspoon of sugar. I tasted it and it was slightly bubbly already but not very much... It was sweet but not as sweet as before. It felt like there was more alcohol in it. It didnt taste gross in any way which leads me to believe that no bad bacteria messed it up (could be wrong)
My guess is that since there was so much tasty stuff for the yeast, the yeast ate all of it like an all you can eat buffet and died due to too much alcohol %. This is sort of really confusing... I am very new to this all but I am trying to figure out why it would stop fermenting like that. It could possibly be in the range of the max alcohol level for nottingham yeast