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Old 10-26-2008, 05:56 PM   #1
amasterjedi
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Hello 8 days ago we pressed our 1st batch of cider produceing 100 litres in 4 separate 25lt fermenting bins. we wanted to take the organic route so no tablets or yeast was added, All seemed to start well, after 4 days froth formed on top, but no bubbles in the bubbler . Then for some reason (maybe temprature to low) froth disappeared and then re-appeared 1 day later. It has been following this pattern since, but still with no bubbles in the bubbler, in 1 of the bins the smell started to become a little vinagery but then changed to a sweet smell as the froth re-appeared, this is the only bin i have opened to investigate. Can anyone help with advice or am i just being a little to impatient? Afterall slow fermenting is supposed to make better cider?

Many thanks



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Old 10-26-2008, 07:39 PM   #2
lapaglia
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Whats the temperature range?


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Old 10-26-2008, 07:55 PM   #3
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The outside temps have ranged from 4 degrees C at night to 14 degrees C during the day, its being kept in a garage so add 3 or 4 degrees to each temp, funny enough i have taken one inside tonight where the temp is 18 degrees C and within 30 minutes it started to bubble like mad so the temp must be the answer, taking into account this was pressed on the 18th 0ct do you think i have caused any problems? Thanks for your Quick reply, Wayne
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Old 10-26-2008, 10:13 PM   #4
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If it was cold enough you should be ok. You really wont know until it has more time to ferment. If it got infected you will know in a week or so.
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Old 10-27-2008, 12:03 AM   #5
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10 degrees Celsius swings is a lot, and 14 degrees C is pretty cold for active fermentation. Anyway you can bring the temp up and hold it there in the garage?
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Old 10-27-2008, 08:28 AM   #6
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Thanks for advice people, lapaglia you have said about infections, what should i look out for and what are the cures if any?


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