Yeast all over inside of carboy. is this normal

[suzanneb]

Made a batch of ed wort's applewein 2 weeks ago. checked on it today for the first time and there is what looks like lots of yeast stuck to the inside walls of the carboy all over.
i moved it a little and it looked like it started falling off.

is this normal i have never seen anything like this or any sorta buildup along the walls of the carboy.

oh and i didnt use montrachet i used cider yeast in case that makes a difference.

 

[Frodo]

For me a thick residue on the walls of the carboy is the norm after the krausen falls. With beer it can look nasty. Been a long time since I made an apple wine, but I think there was a krausen residue on the sides of the carboy; guess it'd have only been yeast/foam residue without the hops to make it look so nasty though.

 

[dinnerstick]

sounds normal to me!

 

[suzanneb]

but it is not on the walls at the top where there is no cider it is on the walls almost all the way down to the bottom.
still normal???

 

[roadymi]

yup

 

[Schecter]

I'd say normal. Usually happens to me from swirling the yeast in the carboy after pitching. Maybe the extra ~2lbs of sugar I add makes it stickier for yeast to cling *shrug*.
Science.

 

[suzanneb]

ok cool.
i just took a hydrometer reading and it was 1.000
i am guessing it needs to go lower than that but how low will it go???
the recipe says 4 weeks in primary is that normal??
j

 

[Schecter]

Wait until you can take 3 consistent hydrometer readings over 3 days. It should be between 0.998-1.00 (depending if there is slight carbonation).

 

[cyberlord]

It's normal, I've had it happen. I just very gently swirl the jug and the sediment settles to the bottom with the rest.

 

[BoomerCreek]

Same thing happens to my ciders with English Cider yeast. It will settle out after a while if the temp is low enough.