Foaming cider?
- Thread starter Drigg
- Start date
Help Support Homebrew Talk:
frydogbrews
Well-Known Member
hmmm, cider doesn't usually form krausen, but i have heard of it before. i would crack it open, de-gas it (stir gently for 2-3 minutes) then fix a blow off tube and let er go.
fyi, a blow off tube is just a piece of tubing (like the one on your siphon) that you cram into the little gasketed hole in the ferm bucket or carboy stopper. then run the other end into a sanitized bowl of water so the opening is under water. that's so no beasties can go up the tube and into your goodness.
fyi, a blow off tube is just a piece of tubing (like the one on your siphon) that you cram into the little gasketed hole in the ferm bucket or carboy stopper. then run the other end into a sanitized bowl of water so the opening is under water. that's so no beasties can go up the tube and into your goodness.
Golddiggie
Well-Known Member
The end of the tube (outside the fermenter) should be lower. You can use something like an empty 2L soda bottle, half filled with StarSan solution for the receiving end of the tube. The other end of the tube should be just inside the fermenter (if carboy, then slightly through the bung). You're just looking to vent the gasses that are being created faster/easier.
I use the same size tubing that my original racking cane uses. It's a nice (tight enough, but not too tight) fit into the bung's holes so it stays in place. I've also used the larger diameter tubing in glass carboys, but like the smaller tubing better. For one thing, it's easier to work with. For another, the list of what it can go into is longer.
What size fermenter did you use, and how much cider did you put into it?
I use the same size tubing that my original racking cane uses. It's a nice (tight enough, but not too tight) fit into the bung's holes so it stays in place. I've also used the larger diameter tubing in glass carboys, but like the smaller tubing better. For one thing, it's easier to work with. For another, the list of what it can go into is longer.
What size fermenter did you use, and how much cider did you put into it?
Golddiggie
Well-Known Member
Glass or PET carboy? Either way, you can use your racking cane tubing if you don't have anything else. Fit it into the bung's hole and then into the soda bottle (or any decent sized bottle you can put some StarSan solution into).
I would advise going with no more than 4 gallons in the 5 gallon carboy next time. Or use a larger carboy/fermenter. I'm actually about to start fermenting some apple juice and cider (3.5 gallons natural apple juice, 1/2 gallon cider) in a 5 gallon glass carboy (it's what I have available). I could use a larger PET carboy, but I'm reserving those to transport brew water, probably next weekend.
I would advise going with no more than 4 gallons in the 5 gallon carboy next time. Or use a larger carboy/fermenter. I'm actually about to start fermenting some apple juice and cider (3.5 gallons natural apple juice, 1/2 gallon cider) in a 5 gallon glass carboy (it's what I have available). I could use a larger PET carboy, but I'm reserving those to transport brew water, probably next weekend.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
Golddiggie
Well-Known Member
Which yeast did you use? The recommended dose of energizer should have been ok (never used the stuff, but I do add yeast nutrient)...
Golddiggie
Well-Known Member
Golddiggie
Well-Known Member
I selected 71B from it's characteristics (on the page linked to before). I've used almost all of the Lalvin strains listed there, all with really good results. I used EC-1118 in my first batches of mead, as well as D47 in my first melomel. I'll be trying out K1V in my next batch of mead, to see how it works for me.
The only time I needed blowoff tubes with Lalvin strains was with mead where I was aerating it (until the 1/3 break) and it foamed like a bastard. Otherwise, it was calm enough that I didn't really need the tubes. I also put 5 gallons into a 5 gallon carboy (I know, not the best idea, but it was during my first month of brewing, anything)... The lack of sufficient head space was the reason I used the tubes. That's also why I'm only putting 4 gallons into the 5 gallon carboy tonight.
Who recommended you use S-04 in a hard cider?
The only time I needed blowoff tubes with Lalvin strains was with mead where I was aerating it (until the 1/3 break) and it foamed like a bastard. Otherwise, it was calm enough that I didn't really need the tubes. I also put 5 gallons into a 5 gallon carboy (I know, not the best idea, but it was during my first month of brewing, anything)... The lack of sufficient head space was the reason I used the tubes. That's also why I'm only putting 4 gallons into the 5 gallon carboy tonight.
Who recommended you use S-04 in a hard cider?
frydogbrews
Well-Known Member
lots and lots of people. nottingham and s-04 are probably the two most commonly used beer yeasts for cider. i think they both put out an excellent beverage. have a cider kegged now that used s-05 that is also delicious.
that being said, i agree with golddiggie and use Lalvin pretty much all the time. i used the beer yeasts a few time because i wanted to see what everybody was talking about. they taste great, but i still prefer lalvin simply for ease of use, price (can't beat 1.60 for two packs!) and taste.
you will probably like k1V, GD. i have used it for meads and it works well. my one issue with it is that it doesn't seem to dry MY meads below 1.000
i am still trying to figure out why. dries my cysers down to .993 or so usually and this weird fermented tea stuff drops to a hard .990 they are all well below the alcohol tolerance and i am following proper procedures (SNA, de-gas, etc) but it just seems to stop around 1.000 for me (and a few others i have spoken to.)
that being said, the mead comes out slightly sweet and it is ready in 3.5 months in my case. that's crazy fast for a mead with 3lbs/gallon other people love that little hint of sweetness, i just like it dry.
Golddiggie
Well-Known Member
I've never used beer yeast for cider or mead... I know I've seen people posting up about using it, but don't recall if it's with issues or reporting good things. Since I can't recall, it must not be with issues, or too many of them.
My batch of hard cider that I pitched the 71B into last night was going active this morning (was post lag before I went to bed, about 6-7 hours after pitching the yeast) and is in full swing as of when I got home tonight. A good layer of bubbles on top of the must, with the airlock venting a nice amount of CO2 (and some apple aroma too).
For this batch, I simply poured the 1/2 gallon bottles of Mott's Natural apple juice into the carboy, through the funnel, getting good/decent aeration with it (wish I had my O2 system here for this). I then poured the heated/cooled mixture of 1/2 gallon cider and 1/2 gallon apple juice that I added the ~2# dememera sugar to, along with some cinnamon sticks. Pitched the rehydrated yeast into the must, gave it a few second swirl and set it aside (where it will stay for the duration). I have just 4 gallons in the 5 gallon carboy, so plenty of head space. Plus, with how Lalvin strains typically ferment, you don't normally need to worry about blow-off tubes.
I expect to enjoy the K1V batch. I make it a point to always have at least a few packets of Lalvin yeast in the fridge at all times. You never know when you'll happen upon something that you want to ferment. :rockin: Being able to make something at the drop of the hat is priceless.
My batch of hard cider that I pitched the 71B into last night was going active this morning (was post lag before I went to bed, about 6-7 hours after pitching the yeast) and is in full swing as of when I got home tonight. A good layer of bubbles on top of the must, with the airlock venting a nice amount of CO2 (and some apple aroma too).
For this batch, I simply poured the 1/2 gallon bottles of Mott's Natural apple juice into the carboy, through the funnel, getting good/decent aeration with it (wish I had my O2 system here for this). I then poured the heated/cooled mixture of 1/2 gallon cider and 1/2 gallon apple juice that I added the ~2# dememera sugar to, along with some cinnamon sticks. Pitched the rehydrated yeast into the must, gave it a few second swirl and set it aside (where it will stay for the duration). I have just 4 gallons in the 5 gallon carboy, so plenty of head space. Plus, with how Lalvin strains typically ferment, you don't normally need to worry about blow-off tubes.
I expect to enjoy the K1V batch. I make it a point to always have at least a few packets of Lalvin yeast in the fridge at all times. You never know when you'll happen upon something that you want to ferment. :rockin: Being able to make something at the drop of the hat is priceless.
frydogbrews
Well-Known Member
this is why i have 20 packets of lalvin in my fridge at this very moment. i had 42 until i bought 30 gallons of cider of a local press two weeks ago! i have used it up to a year old and it still works great (with rehydration nutrient) and is very important to have around in case you suddenly feel like making something. also had to dive into reserves twice for stuck ferments, but that was my fault, not the yeasts.
Golddiggie
Well-Known Member
My batch has already slowed way down.... It was going like gang-busters for almost the entire first week. I still have some CO2 venting through the airlock, and some activity on the surface, but nothing like what I had early on. I already planned on letting it go for about a month before thinking about bottling it up. So I still have a few weeks to go. I do hope that it flocculates nicely so that it's nice in the glass. If it's not ready come Thanksgiving, then I'll let it go until it is.
