Cider degassed..i think

[The_Dutch]

I don't know how many of you have experienced with cider, but I'm wondering this:
Last nigh I degassed my cider and stabilized it..I degassed for about 30-35 minutes. I would periodically take samples until I felt that the co2 (most of it) was out...so after I finished stabilizing it I threw the lid back on and slapped an airlock on it..well, this morning I noticed that lid was almost bulging and when I would push on it the airlock went crazy...so I took a peek (yes I know I shouldn't) and I still got that co2 "smell". So I'm wondering if that is due to the foam sitting on the top after I degassed, or if i didn't degassed enough. It was my first time degassing so I'm very curious. Thanks

 

[Yooper]

I make a ton of cider and apple wine, and never degassed- so I'm not sure what is going on. If the fermentation isn't finished, then that could be the issue.

Have you taken any SG readings?

 

[The_Dutch]

Yes I had an OG of -1.070 and it finished at .998...I used lalvin d47 yeast fermentation finished because I checked the reading a week later and it was the same

 

[bleme]

Just a wild conjecture, but since high levels of CO2 inhibit yeast, is it possible the friendlier environment you provided encouraged them to give it one final oomph?

 

[Scrumpy!]

Fermenting apple juice can give off a wide range of aromas. Carbon dixoide is not one of them since it is an odorless gas (to humans). Are you smelling yeast, sulfur, mold, or just the great smell of fermenting cider?

Why degas anyway? CO2 is your friend. It protects cider from O2 which oxidizes your cider and encourages bugs like film yeast and the bacteria that turn alcohol into acetic acid (vinegar).