Cider Fermentation started with a bang! then just stopped

[Justin1983]

Hi everyone

New cider maker here.

I have a batch of cider that I started making last weekend. Its a mixture of Bramley and Royal Gala apples, and nothing else. I crushed and pressed myself. The juice tasted beautiful. I added 1 tablet and a half of campden right at the beginning to kill any possible bacteria. I waited 12 hours and then added a teaspon of pectic enzyme, aiming for a clearer appearance. I then waited another 12+ hours and finally added half a sachet of Mangrove Jacks yeast nutrient and a full sachet of Mangrove Jacks M02 cider yeast.

The following day I noticed some slow action happening in the airlock, a bubble every few minutes or so. Following day, a bubbling occurence every second or so, to a perfect rhythm.

Next morning, no action, completely stagnant.

Is this normal? Should I be worried.

Appreciate any insights

 

[mashdar]

My cider experience is limited. Why wait 24+ hours to pitch yeast? Aiming for some wild character?

By no action, do you mean in an airlock?

 

[Justin1983]

My cider experience is limited. Why wait 24+ hours to pitch yeast? Aiming for some wild character?

By no action, do you mean in an airlock?

Hi thanks for your reply. From what I've read online, you should wait 24 hours after adding the campden, to allow the campden to wear off otherwise it will kill the yeast that I add.

By no action, yes, no bubbling in the airlock.

 

[mashdar]

Ah, I missed the campden. Poor reading skills on my part.

One day would be pretty fast. My ciders took a couple days, IIRC, but it's been a while.

Is it possible you have a small leak and gas is escaping? A small leak can still allow a little airlock activity when things are really active.

Are you using a bucket?

 

[Maylar]

Is it possible you have a small leak and gas is escaping? A small leak can still allow a little airlock activity when things are really active.

I agree.

 

[Chalkyt]

Obvious questions... what was the starting SG and what is the SG now? How big is the batch? With your own pressed juice you should initially expect a scungy foam to build up comprising pulp particles etc brought to the surface by C02 bubbles. Shine a torch into the cider and see if bubbles are rising which means that fermentation is taking place.

Your process seems O.K. except that if you added nutrient at the start the yeast is likely to go into a frenzy, gobble up the sugar quickly then settle down. The concern is that you might have super dosed with the nutrient as Mangrove Jacks nutrient (DAP) here in Oz is a 14g pack. Is that what you used? Typically with DAP about 1:4 ratio of DAP to yeast is more than enough to ensure fermentation even with nutrient poor apples. Fermentation requires about 40ppm of DAP which is something like 10ppm of YAN (Yeast Assimilable Nitrogen) nutrient for every 0.010 of fermentation. Apples typically have 50 - 100 ppm of YAN so don't really need any extra nutrient. Half of a 14g pack may have made it "party time".

I have had fermentation finish in less than a week under such circumstances, but not just a couple of days. As suggested above, make sure there are no airlock leaks then get back to us... lots of good advice around here once we know what is going on.

 

[Yooper]

Apple juice may not be high in sugar, so it's definitely possible it's done fermenting. It sounds like you didn't take any gravity readings? If you have the ability, you can do it now and see where it's at. If not, wait a few days and then take a look at it, and then taste test it. It could be done, but it might not be.