Cider fermantation help!

[Crandallman77]

I am a new home brewed. I have only brewed one batch of beer from an ingredient lot that turned out fantastic. I just started a batch of hard cider 3 days ago and the fermentation has already slowed down dramatically.

My question is should I remove the airlock and ad yeast nutrient? I am using a sparkling wine yeast and I added 2 cups of brown sugar and half a cup of honey. Any help would be appreciated.

 

[Hoppy2bmerry]

You want to keep your airlock in use and you can add nutrient.

 

[Subdivisions]

Next time add the nutrient before you pitch the yeast. It may have slowed down but wine yeast will take its time fermenting. You're not going to have much, if any, krausen either.

 

[HomebrewSupply]

Next time add the nutrient before you pitch the yeast. It may have slowed down but wine yeast will take its time fermenting. You're not going to have much, if any, krausen either.

Yeah - I've never seen any true krausen form when I've done ciders. I'd also recommend adding the nutrient before you pitch the yeast next time, just as standard practice.

 

[dmtaylor]

FYI, yeast nutrient is optional. I don't use it anymore because I haven't noticed any differences with or without it; I still make great ciders without nutrient.

The best advice for any cider is PATIENCE. Leave it alone for at least a month. You can rack it once a week to slow down fermentation and maintain sweetness, but this is optional.

 

[HomebrewSupply]

The best advice for any cider is PATIENCE. Leave it alone for at least a month. You can rack it once a week to slow down fermentation and maintain sweetness, but this is optional.

This is great advice. I do have a cider that has been going in my basement since October... I should probably check on that at some point...

 

[Crandallman77]

Awesome! I'm going to let it do its thing and just leave it. I was concerned the yeast may have been killed by the higher levels of ascobic acid.

 

[Subdivisions]

Awesome! I'm going to let it do its thing and just leave it. I was concerned the yeast may have been killed by the higher levels of ascobic acid.

Ascorbic acid is a form of vitamin C. It's harmless to the yeast. You'll see on the bottles that it's 'boosted' with vitamin C. They're really just using it as a preservative. If apple juice is using any other type of preservative then you don't want to use it.

Let it sit for a month. When it starts to clear you'll know it's done fermenting.