Are chunks floating normal,

[Jeff20578]

I have cider on week 2 maybe. I’ve noticed that these white chunks are dancing from top to bottom - is this normal?

 

[CKuhns]

Yep, rafts of yeasts, pectin or other solids. OR could be aliens who knows?

 

[Jeff20578]

Yep, rafts of yeasts, pectin or other solids. OR could be aliens who knows?

Damn, was hoping for alien life form.

can I assume, once it’s stopped bouncing around, ferment has slowed/stopped?

 

[dawn_kiebawls]

Damn, was hoping for alien life form.

can I assume, once it’s stopped bouncing around, ferment has slowed/stopped?

The alien eggs that are bouncing around are being lifted by CO2 being produced by the yeast. Once they settle to the bottom it is safe to assume that fermentation is slowing down or stopped. BUT! Never go by visual signs (alien eggs, rafts, airlock bubbles, etc) as an indicator of whether or not it's done. The only way to know for sure if the cider/beer/wine is actually done is by using a hydrometer.

To make sure it is done, take a gravity reading and record it. Wait 2-3 days and take another reading. If they're the same, then you can move forward and package. (Unless it says it's done at like 1.020-1.030 and you're expecting 1.005 or something, in which case something has happened or caused a stall).

Do you plan to age this cider in secondary? If so, my method is to rack to secondary when the airlock has pretty much quit, set it in a corner and let it age for 6+ months. If you're not planning to age it I would wait another 3 weeks before checking gravity and bottling. Cheers!

 

[Jeff20578]

The alien eggs that are bouncing around are being lifted by CO2 being produced by the yeast. Once they settle to the bottom it is safe to assume that fermentation is slowing down or stopped. BUT! Never go by visual signs (alien eggs, rafts, airlock bubbles, etc) as an indicator of whether or not it's done. The only way to know for sure if the cider/beer/wine is actually done is by using a hydrometer.

To make sure it is done, take a gravity reading and record it. Wait 2-3 days and take another reading. If they're the same, then you can move forward and package. (Unless it says it's done at like 1.020-1.030 and you're expecting 1.005 or something, in which case something has happened or caused a stall).

Do you plan to age this cider in secondary? If so, my method is to rack to secondary when the airlock has pretty much quit, set it in a corner and let it age for 6+ months. If you're not planning to age it I would wait another 3 weeks before checking gravity and bottling. Cheers!

I am not planning a secondary. I’d like to add bourbon soaked oak once ferment has slowed for about 5-9 days. Then I’ll keg it.