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Fermentation in a Pressure barrel.

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jmclancy

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Jan 21, 2015
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I've just started a brew of some very simple cider. Ingredients are:

12L Apple Juice From Concentrate
3 Tbs yeast nutrient
1 cup of strong tea w/ four tea bags
Lalvin EC1118 yeast
500g Light Brown Sugar

I started this brew 2 days ago in my pressure barrel (OG of 1.064) as I have read that this is possible (also my buckets are full and I was desperate to brew). Temps are around 20-22C.

My question is, does fermentation happen slower as pressure increases? As usually this yeast takes off like a rocket, though with this brew I have only moved by 0.002 since I started.

I'm wanting to add another 10l of apple
Juice when fermentation has settled a little, but that seems a long way away at this rate.
 
Vent some pressure to allow some co2 out of solution, yeasties get stressed in the presence of too much co2
 
Hey, I was also thinking to brew the cider but was not sure of the Ingredients. SO please if possible share the steps and recipes here.
 
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