Major Fermentation now at a Halt! - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Major Fermentation now at a Halt!

Reply
 
Thread Tools
Old 12-06-2011, 02:37 PM   #1
robeastunder
Recipes 
 
Dec 2011
walpole, nh
Posts: 14


I have an ambitious project, 45 gallon JD barrel and filled with cider from the local orchard. Friends with the orchard so we only had to buy the barrel. We added sugar, honey, raspberry's and yeast. For the first month i had to make my own airlock since the smaller lock i had kept getting all the water blown out of it since my cider was fermenting so hard. I ended up putting a sap hose in the hole of the bung and putting it the other end in a jug of water. Worked great, and my cider bubbled fast for 3-4 weeks. Now its slowed down enough for me to use my smaller airlock, and now its only bubbling every 15-20 seconds. The temp of my basement is anywhere from 50-60 degrees depending on when we use our wood boiler. My long winded question is, is my basement to cold and is my cider now fermenting to slow for its age (1 month old). Thanks everybody!



 
Reply With Quote
Old 12-06-2011, 02:45 PM   #2
GinKings
Recipes 
 
Apr 2008
Bridgewater, NJ
Posts: 582
Liked 15 Times on 15 Posts


Sounds like fermentation is pretty much done. You should take a gravity reading with a hydrometer to be sure.

Temp is dependent on the type of yeast. What did you use?



 
Reply With Quote
Old 12-06-2011, 03:39 PM   #3
Pickled_Pepper
Recipes 
 
Nov 2011
Atlanta, Georgia
Posts: 1,246
Liked 75 Times on 66 Posts


I'm still a bit of a noob with ciders, but doesn't a bubble every 15-20 seconds at temps between 50-60 F still sound like it's fermenting? Or is this just some sort of off gassing?

btw...45 gals! that's awesome. Post a pick of the barrel if you can. I'd love to see that sucker.

 
Reply With Quote
Old 12-06-2011, 03:52 PM   #4
robeastunder
Recipes 
 
Dec 2011
walpole, nh
Posts: 14

I will get a picture for you all tonight for sure, and for the first response, we used a champagne yeast. I don't have a hydrometer, but i will look to pick one up. And ya im just nervous that its slowed down to much after only being in the barrel for a month. My brothers friend is doing the same thing, added different ingredients and used the natural yeast that is in the cider. His raged for 2 weeks and is now happily bubbling along once every 3-4 seconds. And we started at the same time. Now if its normal for it to bubble only every 15-20 seconds at temps between 50-60 then i will stop worrying. Thanks guys!!

 
Reply With Quote
Old 12-06-2011, 04:49 PM   #5
ajbram
Recipes 
 
Oct 2011
Cornwall, Ontario
Posts: 371
Liked 22 Times on 16 Posts


Champagne yeasts are typically very aggressive for a relatively short time, and tend to take the gravity and sugars down really quickly. Your bro's friend's batch will ferment longer as the wild yeasts are not so aggressive at ripping through the sugars. I'd take a hydrometer sample, if the gravity is near 1.000 I wouldn't worry. Ride it out and it will be good.
__________________
Back off man! I'm a Scientist.

 
Reply With Quote
Old 12-06-2011, 04:53 PM   #6
robeastunder
Recipes 
 
Dec 2011
walpole, nh
Posts: 14

Awesome thanks for all the advice, Im ordering a hydrometer today so i can test it out.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Major Success! Izzoard Cider Forum 1 02-23-2010 09:11 PM


Forum Jump