Good morning,
I started my first batch of cider ~2 weeks ago (Jan 19th).
I used 5 gallons of cold pasteurized juice from local orchard, 1 pack EC-1118 champagne yeast, pectin enzymes and yeast nutrients (Diammonium Phosphate) as described on the package.
Juice was from the fridge. Everything was sanitized before using.
Since the juice was pasteurized, i did not use sulfites.
I left the bucket with airlock at around 15-18 degrees celsius (59F - 64F).
Took 4 days to get big bubbles out of the airlock. (liquid in airlock is vodka)
A few days later I moved the bucket to the basement where temperatures range from 14.5-16.5 celsius (58F - 62F). I read cider gets better fermenting at lower temperatures.
It was bubbling away happily until yesterday, (Jan 29th) when we noticed a lot of small bubbles in the airlock (see attached photo), but nothing really coming out.
Is fermentation stuck or is it normal?
Thanks for your help.
I started my first batch of cider ~2 weeks ago (Jan 19th).
I used 5 gallons of cold pasteurized juice from local orchard, 1 pack EC-1118 champagne yeast, pectin enzymes and yeast nutrients (Diammonium Phosphate) as described on the package.
Juice was from the fridge. Everything was sanitized before using.
Since the juice was pasteurized, i did not use sulfites.
I left the bucket with airlock at around 15-18 degrees celsius (59F - 64F).
Took 4 days to get big bubbles out of the airlock. (liquid in airlock is vodka)
A few days later I moved the bucket to the basement where temperatures range from 14.5-16.5 celsius (58F - 62F). I read cider gets better fermenting at lower temperatures.
It was bubbling away happily until yesterday, (Jan 29th) when we noticed a lot of small bubbles in the airlock (see attached photo), but nothing really coming out.
Is fermentation stuck or is it normal?
Thanks for your help.
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