Air Lock?

[GABrewboy]

I have been fermenting this cider I am making for about 6 weeks or so now, well actually fermented for about 2 weeks, went into secondary, racked back to primary to add a little more apple & pear juices, fermented for another 10 days, then back into the secondary. It has been in the secondary for the 2nd time about 3 weeks. My question is though I moved it to the garage where the air temp is pretty consistent at 45-50 degrees. I noticed just a couple of days ago that the inside piece that floats up in the airlock is no longer at the top like it should be. Is this normal or what? Haven't had this happen to me before, so not sure if the yeast has died or what????

Thanks

 

[DeRoux's Broux]

may get a better response in the cider/mead threads. but, maybe from racking back and forth so much, all the co2 has been removed, therefor there's not enough being produced to keep the float suspended?

 

[GABrewboy]

Well I posted here because I know it has to do with the yeast more then anything else. So do I need to add more yeast or will there be enough yeast to support the priming sugar when I go to bottle in the next week or two?

 

[DeRoux's Broux]

i dunno? i've never done a cider, so not sure what it's normal routine is. i just thought someone w/ cider/mead experience would see it in the other thread.
did u take a SG reading to see? if it's still too high, then i'd go ahead and add some dry yeast and see what happens. can't hurt.

 

[Mikey]

Either it's finished fermenting because there's no more sugar to eat, or the temperature is too cool for your yeast.

Put it somewhere warmer and see what happens.

There's plenty of yeast suspended for when you bottle carbonate, don't worry about that.

I see thread after thread on this board that recommends adding more yeast. In 10+ years of brewing, I've never seen a batch yet where that was necessary, including lagers that were bottled after 3 months in the fridge.