Recent content by fekoljabut

It cleared perfectly! Beautifull yellow color, clear, great taste with little bit of cinnamon and cloves and the most important thing, much less sour than before :D 15 more days till bottling. Does it mellow in bottles when carbed?

Finally, 3 days ago, fermentation stopped. Fg is 1.001. Racked it last night and took a sample to taste, and it was tottaly without sugar and sour. Put stevia tablets dissolved in water and boiled with some cinnamon sticks and cloves, cooled and mixed with cider. Sweetnes is ok now, but it's...

I never used nutrients (mainly because you cannot buy any here). Never had problems... and this year i made around 50 liters, but in a small 10 liter barrels... I wanted to try a little bit larger scale this time. To have something to drink when fermenting beer :D

In a 60 liter plastic barrel that is made for fruit fermentation.

It's still bubbling every 14 sec. So i will wait until it stops.

Didn't use nutrient. I did a starter per packaging instruction for 60 liter (about 15 gal).

Ok...so...I took out a sample and it reads 1.009 Tasted it and it has a great sweet apple taste, which is surprising for this gravity ( i was expecting more alcoholic taste). I'm fermenting at 50 because my basement is not heated and outside is 28...and i was reading somewhere that fermentation...

Sg was 1.049. Started fermentation 16 days ago and it's still going...bubbles every 10 sec. I'm wondering how long it takes 15 gallon to ferment. Temperature is 50 F. Also, how do you take readings? I mean... If everything is closed, how do you take a sample?

I meant to make sugar solution like you said and mix with all and then fill the bottles. I will pasteurize because instead of sugar i will mix cider with apple concentrate to backsweeten and carbonate, so it will be too much sugar in the solution and i want to stop fermentation in the bottles...

Ah, ok then :) am i doing everything right? It's not my first cider but it's my first with proper equipment so i'm trying to do everything "by the book".

After 3 weeks it stopped fermenting, racked it and now i will wait until it clears out and then fill the bottles, prime it with sugar, wait until carbonates and then pasteurize. Question is: there will be enough yeast left after clearing and bottling to carbonate? I mean, if it's clear there is...

This is the type of airlock i have, i don't see how can i attach a tube without letting the air going through the airlock into fermenter.

Maybe you all understood me wrong...it's not a problem with airlock, air cannot got to fermenter, instead of water i filled it with 90% alcohol and it functions perfectly...i doubt i can get infection through the air. The only thing that interested me was the foam going out from the fermenter to...

Problem is...airlock is fixed, i can't remove it. What can happen if i leave everything like it is? Maybe i can remove airlock cap and somehow connect the tube to the fixed part of the airlock...but what is the point of it? Foam will just go through the tube then...probably?

Obviously there is not enough head space in fermenter, so foam (krausen?) is going to the airlock. It's bubbling fine, but i'm little bit worried about that brownish foam, because it has a nice tendency to go all the way to the water in the airlock... I don't know what to do...to leave it like...