Recent content by AMac

Hello, everyone This past sunday was day 16 for my first batch of cider (1 gallon trader Joe's cider + D47 + yeast nutrient kept at ~60-65°F), and fermentation had slowed down to one bubble every 6 seconds or so. As a consequence of me and my boyfriend's impatience, we decided that was the best...

Of course that same night I came home to it bubbling away! It has a bit of a krausen developing on top, and as of this morning we're getting a bubble about every 2 seconds. I'll be checking on it every few hours to make sure it doesn't bubble up into the airlock, thanks for the reply!

Ok, great, thanks! Also with regards to head space - we're trying to keep it low and slow at 64°F (with some brief fluctuations lower ~62°F due to our cheap wine cooler), I'm not sure how that affects overall fermentation activity but would you still recommend removing some of the must? Also...

Hello, I pitched my first batch of cider today around noon (pasteurized, cloudy grocery store cider + Lalvin D47 yeast) with a healthy fear of contamination - PBW, then a nice soak in star san for all of my tools. When I pitched the yeast there was a little bit stuck in the neck of the jug I...