Hi,
I'm doing my second batch of Apple Cider. Essentially I have 24L of shopping center apple juice, 500g of white sugar, ~3 cups of tea, a cup of chopped raisins in a fermenter. I'm using S04 Ale Yeast. My last batch was without the raisins or 500g of sugar and I used MA33. It was pretty good.
This batch fermented like crazy for ~72 hours; so loud it sounded like a frying pan was being used and you could visibly see the rising C02. In my haste I forgot to measure starting gravity. Current specific gravity is 1.032, so it is definitely still very sweet and far from finishing. When the severe fermenting stopped, a layer of bubbles/foam (?) formed (see attached/embedded).
Is something amiss? I'd reckon I increased the sugars by ~22% (2300gs in 12 2L containers vs 2800g with the added 500g). Would that be enough to wreck something?
I'm doing my second batch of Apple Cider. Essentially I have 24L of shopping center apple juice, 500g of white sugar, ~3 cups of tea, a cup of chopped raisins in a fermenter. I'm using S04 Ale Yeast. My last batch was without the raisins or 500g of sugar and I used MA33. It was pretty good.
This batch fermented like crazy for ~72 hours; so loud it sounded like a frying pan was being used and you could visibly see the rising C02. In my haste I forgot to measure starting gravity. Current specific gravity is 1.032, so it is definitely still very sweet and far from finishing. When the severe fermenting stopped, a layer of bubbles/foam (?) formed (see attached/embedded).
Is something amiss? I'd reckon I increased the sugars by ~22% (2300gs in 12 2L containers vs 2800g with the added 500g). Would that be enough to wreck something?