So I started my first batch of cider. Used Apple juice with only ascorbic acid added (2 gallons) and 54 oz of blueberry lemonade (no weird additives in that) and used danstar belle saison yeast. Fermentation took off after a few hours went hard for 24 hours or so then slowed way down. Temp is around 70 deg. Is this normal? I used yeast nutrient. I'm used to beer usually going for 4 or 5 days before it slows.
New batch weird fermentation?
- Thread starter Clavain46
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GioGomez2010
Well-Known Member
For what it's worth, my cider did something similar. Went crazy for the first two days, and now I'm getting two bubbles per minute, maybe less. It's going to be fermenting for a while this one.
bucketnative
Well-Known Member
Sounds normal. I would just stick in a dark place for about a month until the yeast drops out, then rack and age for whatever time you think is appropriate before packaging.
I stuck my head in the brew hole today an noticed it is just about done bubbling and already starting to clear. Day 5 primary fermentation. I guess in a week or so I'll do gravity and taste test to see if it came out ok.
MindenMan
Well-Known Member
Did you check your O.G.? What kind of sugar was/is in the blueberry lemonade, does it contain HFCS? I will guess your O.G. was somewhere in the 1.050 range?
MindenMan
Well-Known Member
I do not see which yeast you chose, that choice will make a difference in final Gravity and final flavor. Things used that contain a lot of sugar when added to "juices" usually take quite a bit of time to regain their flavor back after bottling.
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