Bonehead mistake. Is all lost?

[MBM30075]

Today I did some maintenance on most of my batches. I added gelatin to my 3 batches in secondary (apfelwein, cider and cream ale). I had also gotten some oak cubes to try to get my cider to age quickly and smooth out. Well, it never even occurred to me that sanitation might be an issue (bonehead, right?), so I just tossed the cubes in. I'm wondering now whether I might have an infection. Here are a couple of pictures.

What I can't figure out is this:
1. This layer of stuff at the top popped up VERY quickly (like in less than an hour)
2. It has the appearance of re-hydrated yeast
3. Airlock activity has resumed. This batch had only gotten down to about 1.010, but it should be down to about 1.000. So, is this simply an inadvertent re-activation of the yeast? Did the addition of the gelatin do this? Too many variables.

So far, the smell from the airlock isn't off or weird.

 

[BargainFittings]

Its carbonation released by the additions. Yeast will float up if the beer foams in the fermenter.

No worries I would bet.

 

[MBM30075]

Also, I just upgrade my membership, but I still can't figure out how to post a picture IN the message. Any help?

 

[MBM30075]

Should I expect the SG to drop some more? I've got other posts on this, but it got down to 1.010 and I re-pitched a week ago. Today it was still at 1.010, but now there's activity again. What's going on with this batch???

 

[MBM30075]

bump. bump.

 

[Yooper]

To attach photos into the message, you can either use the little "paperclip" and insert, or you can use the little "landscape" icon. They both work, but the "paperclip" one can post a picture even from your computer. If you go back and "quote" Bargain Fittings, you can see the formatting.

About the cider? It seems fine. When you added the oak, you added a bunch of nucleation points and stirred it up a bit. It'll be fine.

 

[Arkador]

Also, I just upgrade my membership, but I still can't figure out how to post a picture IN the message. Any help?

https://www.homebrewtalk.com/wiki/index.php/Category:Forum_Support

 

[MBM30075]

Yeah, but he referenced the URL of the picture attachments from MY post. How would I get the pictures attached without having them posted somewhere? Is it even possible?

Also, the tan, creamy foam on top, is that yeast that has been roused? I've noticed a little bit of larger-bubbled, white foam on the midst of the tan stuff today. Still OK?

 

[Yooper]

The easiest way to post a picture from your gallery here is to go to the page of the gallery. Look for the BB code (that's the link in the middle under the picture). It says "copy to clipboard". Click that and then it'll copy the link for you. Then, to post it in your post, just come back to your post and hit "control V" or use the icons.

Trust me, it's easier than it sounds- even I can do it!

See-

That does look like yeast to me. I'm not sure about the white foam, but it still seems ok.

 

[MBM30075]

I got it now. See, I was missing the part where I was supposed to upload it to my gallery first. That way there's a URL to reference.

See -

Also, nice glass! My set of 4 should arrive today!!!

 

[MBM30075]

Here's a view of the white foam. Notice that it seems to have cropped up under and in the midst of the tan colored foam:

 

[Orangevango]

No infection would show up in the course of a day or two. Its foam created by the release of carbon dioxide that is coming out of solution due to the nucleation point offered by the oak. That is also why you have "activity" (which I assume you meant to refer to airlock activity)

As for the different colored foams, no clue.

 

[dontman]

While I definitely agree that no infection could possibly appear this quickly after adding the chips, I do worry that this might be the ultimate result. Unsanitized wood chips are a fantastic way to transport bacteria from place to place.

But then again, the alcohol might do a decent job of sanitizing the chips.

 

[MBM30075]

Well, done is done. Like the title says, I know this was a bonehead mistake (at least, NOW I do). I can only hope for no infection.

 

[MBM30075]

It appears to me that no infection occurred. Whew!

So, can anyone tell me why the addition of the oak chips would cause a stuck fermentation to un-stick? I had only gotten down to 1.011 (from 1.048) with this cider and even after re-pitching had only dropped to 1.010. Now, however, I've been getting a ton of activity as the yeast re-formed on the top and has been working ever since.

Slowly, (slowly) I've seen yeast rising and falling in the cider, and the amount of yeast on top has been reducing slowly over time, too. I've had some of the oak cubes drop to the bottom and settle on my trub (lees?). Airlock activity continues. There is a small amount of yeast left floating on top, which I assume means that it is still active.

Can anyone give me insight into what happened when the oak was added? Also, I've heard that cubes can be left in longer than chips due to a smaller surface area to volume ratio, but how long is too long with oaking?

Thanks!!!

 

[Yooper]

When I oak, I taste it. When it's enough, or just a bit more than enough (since it ages out), then I rack it off of the chips. Not very scientific I know, but there are so many variables that it's hard to say for sure how long is enough.

For red wine, I sometimes leave it on oak chips for a month. For beer, two weeks is more than enough. I've never oaked a white wine or cider, but I'd guess that only a week or two would be enough. Oak adds tannins, and sometimes they aren't pleasant in a white wine (other than chardonnay).

Take a sample and see what the SG is, and how it tastes. Then you can judge if it's enough.

 

[MBM30075]

Alright, so I took a test taste sample and I liked it! But, I'm still concerned that the SG is STILL 1.008!!! Why won't this batch get down to 1.000? I guess I'll go a couple more weeks and then keg and force carb this batch. I like the taste; it's nice, but I am really confused by the rate of attenuation. Oh, well, RDWHAHB.

 

[MBM30075]

I finally got this batch into the keg. I had taken a couple more taste tests and decided it was good to go.

About this batch, my wife said:
"It really has a white wine character to it."
A friend said:
"It tastes like an apple champagne."

Both were meant to be compliments, but I know what they're talking about, and I think it takes the flavor a little bit away from the more apple-y, cider-y flavors I generally associate with hard cider. Was this because of the oaking?

My LHBS owner gave me some White Labs cider yeast, provided I give him a large sample of the next batch. Based on NOT wanting an apple white wine, would you suggest I stay away from oaking?

The batch I've currently got kegged took about 6 weeks from pitching to keg. Won't most ciders take less time than that?

Thanks!

 

[Catt22]

To attach photos into the message, you can either use the little "paperclip" and insert, or you can use the little "landscape" icon. They both work, but the "paperclip" one can post a picture even from your computer. If you go back and "quote" Bargain Fittings, you can see the formatting.

About the cider? It seems fine. When you added the oak, you added a bunch of nucleation points and stirred it up a bit. It'll be fine.

I'm familair with the "landscape" icon and how it is used, but where is the "paperclip" located? That would be handy from your description.

 

[MBM30075]

It appears in the toolbar area when you "Go Advanced". You will not see it when trying to "Post Quick Reply".

You may also need to be something other than a free member to have access to that function. I'm not sure.