Greetings!
I started up a batch of Hard Cider/Apfelwine last week and thought I would post my progress on here. I have a few questions that some of you might know the answer to as well.
When I add more water to my airlock (from it splashing out or evaporating) it takes a while before it starts bubbling again as well as it was. I am not removing the airlock, just pouring more water into the top of it. Is this normal?
Also, I can hear my bucket. It almost sounds like sand being blown around inside of it. Is this normal?
I have included my log of what I have done so far with my notes below.
Thanks!
3/26/2009
Ingredients - 5 Gallons Apple Juice, 2 Packs Red Star Pasteur Champagne Yeast, 2 pounds dark brown sugar, 2/3 pounds honey, 2 Whole Indian Cloves
Procedure - Dissolved the sugar in 1 lb batches separately and dumped in fermenter. I dumped both yeast packs in 1/2 gallon of 90 degree apple juice for five minutes before pitching. Aerated juice by stirring. Stored in guest bathroom closet with water filled air-lock
OG -1.07
3/29/2009
Steady Fermenting. Airlock is bubbling pretty constantly. Very pleasant apple smell. I can hear movement inside the bucket.
3/31/2009
Airlock stops bubbling when I add more water.
4/1/2009
Airlock still not full strength on bubbling. I know it is working because I can smell it and there is a change in the level of air. Still a very pleasant smell. I still hear the movement from before. It has not let up any.
I started up a batch of Hard Cider/Apfelwine last week and thought I would post my progress on here. I have a few questions that some of you might know the answer to as well.
When I add more water to my airlock (from it splashing out or evaporating) it takes a while before it starts bubbling again as well as it was. I am not removing the airlock, just pouring more water into the top of it. Is this normal?
Also, I can hear my bucket. It almost sounds like sand being blown around inside of it. Is this normal?
I have included my log of what I have done so far with my notes below.
Thanks!
3/26/2009
Ingredients - 5 Gallons Apple Juice, 2 Packs Red Star Pasteur Champagne Yeast, 2 pounds dark brown sugar, 2/3 pounds honey, 2 Whole Indian Cloves
Procedure - Dissolved the sugar in 1 lb batches separately and dumped in fermenter. I dumped both yeast packs in 1/2 gallon of 90 degree apple juice for five minutes before pitching. Aerated juice by stirring. Stored in guest bathroom closet with water filled air-lock
OG -1.07
3/29/2009
Steady Fermenting. Airlock is bubbling pretty constantly. Very pleasant apple smell. I can hear movement inside the bucket.
3/31/2009
Airlock stops bubbling when I add more water.
4/1/2009
Airlock still not full strength on bubbling. I know it is working because I can smell it and there is a change in the level of air. Still a very pleasant smell. I still hear the movement from before. It has not let up any.