Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Particularly efficient spontaneous fermentation
Thread Tools
Old 08-21-2012, 07:20 AM   #1
Feedback Score: 0 reviews
Join Date: Aug 2012
Location: Houston, TX
Posts: 2
Default Particularly efficient spontaneous fermentation

2 weeks ago I started a spontaneous fermentation project using 2 and a half quarts of cheap, from concentrate apple juice(112g sugar per ounce), 8 ounces of black cherry concentrate(28g sugar per ounce), and about 16 ounces of juice from 3 lbs of ground up granny smith apples. I'm estimating the fresh juice contributed 50g of sugar, based on the sugar content of a cider like Musselman's.

So I had approximately 610g of fermentable sugars in approximately 3.07 liters of must. I had yet to buy a hydrometer at the time I started this one, so I can only estimate the original gravity, but those numbers should put this one at 1.0766.

For the first 7 days nothing happened, but by the end of the 8th I had quite visible signs of fermentation. By the end of the 9th, it was so vigorous and foamy that I had to replace the airlock with a blowoff tube. Today, 15 days in, the bubbling at the airlock had slowed to once every few minutes, so I transferred to secondary and strained the slurry into a half liter soda bottle to save for future experimentation.

The current gravity reading is 1.002, which fits with the extremely dry taste of the sample. That should put me at ~9.6% abv, far higher than what I was expecting from spontaneous fermentation.

How does this compare to results you guys have had?

sdedalus83 is offline
Reply With Quote
Old 08-21-2012, 09:58 AM   #2
Feedback Score: 1 reviews
Join Date: Nov 2010
Location: utrecht, netherlands
Posts: 2,017
Liked 265 Times on 194 Posts
Likes Given: 26


there is no reason that your fermentation should/will stop before all the sugar is eaten, if your estimate of OG is anywhere in the ballpark. it is likely to finish around ~0.994 give or take a few points
dinnerstick is offline
Reply With Quote
Old 08-21-2012, 11:16 AM   #3
Feedback Score: 0 reviews
Join Date: Nov 2011
Location: Finger Lakes, NY
Posts: 1,121
Liked 96 Times on 84 Posts
Likes Given: 3


All my wild fermentations have gone totally dry.
In all the states no door stands wider,
To ask you in to drink hard cider
LeBreton is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Spontaneous fermentation!! LambChop4Prez Cider Forum 1 08-01-2010 07:42 PM

Forum Jump

Newest Threads