Argentum
Active Member
I've got two gallons of cider going. I added some previously washed and harvested Nottingham yeast to one gallon of cider, then two weeks later I racked it onto a gallon of white grape peach.
It's very tasty, but over two weeks after I racked it's still aggressively bubbling/fizzing when I take a sample. Because it's fizzy it's hard to take a gravity reading but it appears to be about 1.010. SG does not appear to have changed much in about 4 days.
Question: if it continues to fizz it must still be fermenting, right? Otherwise those bubbles would escape solution and I'd have a flat cider. So it's not stuck...and I guess it's not done? Any ideas? I've never had something take so long to ferment. Condition maybe, but I'd think fermentation would be done by now.
As for why I ask: I'm impatient and want to drink my apple peach cider.
Disclaimer: this is a repost of a thread titled "bubbles!" Sorry for gumming up the forum but I can't figure out how to delete that post.
It's very tasty, but over two weeks after I racked it's still aggressively bubbling/fizzing when I take a sample. Because it's fizzy it's hard to take a gravity reading but it appears to be about 1.010. SG does not appear to have changed much in about 4 days.
Question: if it continues to fizz it must still be fermenting, right? Otherwise those bubbles would escape solution and I'd have a flat cider. So it's not stuck...and I guess it's not done? Any ideas? I've never had something take so long to ferment. Condition maybe, but I'd think fermentation would be done by now.
As for why I ask: I'm impatient and want to drink my apple peach cider.
Disclaimer: this is a repost of a thread titled "bubbles!" Sorry for gumming up the forum but I can't figure out how to delete that post.