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Old 02-05-2011, 05:20 PM   #11
rbald42
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Originally Posted by Calder View Post
My bet is that it isn't finished. There are not a lot of nutrients in apple juice, so it tends to go slowly near the end when the alcohol is relatively high (that's about 7.5% right now).
Yup. I stopped it so I'd have a bit of sweetness left. The fermentation wasn't vigorous, just slowly worked it's way down.


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Old 02-09-2011, 04:52 PM   #12
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UPDATE: Room temperature is stable 67-68F. 3 of the 5 containers bubbles extremely slow, so I re-pitched with Red Star Campaign yeast....it took off for a few hours.....now slow with tiny, hard to see bubbles....even add 1 teaspoon of yeast nutrient on one container. Could there be something else missing?


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Old 02-09-2011, 05:49 PM   #13
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Slow fermentation is ok - ciders don't ferment out as fast as beers do. I would leave it as long as it is fermenting.

I had ciders this season that fermented over 1 month some up to 2 at 66F. Once the malo fermentation started they carried on and some are still going (press day was 10/18/2010) that is almost 4 months.
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Old 02-10-2011, 01:29 AM   #14
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Maybe your right, just not finished....I need more patience......those slow containers are bubbling better at this hour. Tomorrow might be a different story
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Old 02-10-2011, 01:07 PM   #15
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Maybe your right, just not finished....I need more patience......those slow containers are bubbling better at this hour. Tomorrow might be a different story
We all need more patience - as long as it is bubbling, the yeast is doing what it is supposed to be doing.

Perhaps it is time to brew a beer for a good distraction - Ha


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