D-47 cider - ferment time?

[haeffnkr]

Hi,
I just kicked off a batch of d-47 cider.
OG was 1.068 and I want to cold crash this when it is about 1.012.
Temp is 67 in my ferment frige.

I dont want to open the fermenter every day to check this.
How many days do you think it will get to about 1.012?


thanks Kevin

 

[Descender]

You should open it up at least every few days to degass it, maybe staggered nutrient addition. Then take a sample or if in a bucket, drop your sanitized hydrometer in to check. The lower the temp, the longer it takes.

 

[haeffnkr]

Update -

It has been on yeast now for 6 days.
I took a sample and it was only at 1.050, it smelled BAD, like sulfur or something rotten.
I see why you say to de gas it... does that mean to just pull the bubbler and get some fresh air in it or?

This is some crazy yeast.

thanks Kevin

 

[Descender]

With that much headspace you can just swirl the heck out of it with the airlock still on.

 

[mindiB]

I've only used D47 for wine not cider with my wine I ferment at 66 to 68F it took 14 days then I rack and stablize wait 24 hours then back sweeten for cider I use Nottingham ale yeast usually takes about a week then I stove top pasturize because I like sweet bubbly cider

Sent from my SAMSUNG-SGH-I747 using Home Brew mobile app

 

[aiptasia]

Ample yeast nutrients and yeast energizer will help prevent that rotten eggs sulphur smell. De-gassing the cider not only helps eliminate CO2 in the must (which is toxic) but it also introduces oxygen to prevent a stuck fermentation. Remember, oxygen is necessary for active fermentation, so drive out the CO2.

 

[haeffnkr]

Ample yeast nutrients and yeast energizer will help prevent that rotten eggs sulphur smell. De-gassing the cider not only helps eliminate CO2 in the must (which is toxic) but it also introduces oxygen to prevent a stuck fermentation. Remember, oxygen is necessary for active fermentation, so drive out the CO2.

I gave the fermenter a shot of pure c02 when I pitched, do I need to give it more?
I have some DAP nutrient, will that work?

thanks Kevin

 

[Descender]

As aiptasia stated, CO2 is basically toxic to yeast. The yeast produces co2. You want to get that out of suspension in the early stages and introduce oxygen. At this point, I would get a sanitized curtain rod or stick-like thing and stir your must. in a whipping manner. Add a little nutrient as well...

 

[haeffnkr]

Hello all,
Wort was at 1.033 last night.

I added a big TSP of DAP and whipped it with my O2 rod and pumped some O2 back into the wort last night.

This morning it was rolling again.

thanks Kevin

 

[mindiB]

Yea D47 yeast is hard core it doesn't produce much krusen so if it barely looks foamy on top then look in your cider for bubbles this stuff is a bottom fermenter and the bubbles are crazy to see because the top won't foam I just made a lemon wine and no krusen on top but when I looked in my must through the side of my carboy it was bubbling like crazy

Sent from my SAMSUNG-SGH-I747 using Home Brew mobile app