Near Blowoff with Edworts Apfewein

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DSeibel

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Guys,

I made a batch of Edworts Apfelwein on THursday and by Sunday I was getting alot of foam in the airlock. I made a 6 gallon batch and left about 4-5 inches airspace. Fearing a catastrophe I installed a blowoff tube and now seems to be under control. Is this normal. I know on Edworts recipe it says not to worry about this as it doesnt form a krauzen, however mine has formed a very thick layer of foam...to the top of the carboy. Here is what I did.

6 gallons pastuerized, no additives, no sugar apple juice. (6.5 Gallon carboy)
1kg dextrose
1 pack Lalvin EC-1118 yeast

Temp is about 21 Degrees C.

Thanks

Dave
 

SeamusMac

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Edwort used Montrachet to ferment his Apfelwein not EC-1118, that must have made a difference. I used EC-1118 and although Lalvin's website says it produces "low foam" I left a generous amount of head space because I had never used the stuff before. It didn't create quite as much foam as yours must have, but I'm only making 1100mL of the stuff and it probably produced 3/4 of an inch or so at peak production.
 

Tusch

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That would be the ec 1118, ed doesn't get any krauzen because of his yeast choice. Don't worry about it, it will be fine.
 

llazy_llama

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Yeah, I've used Munton's Ale Yeast and Montrachet, and never gotten much more than a thin layer of bubbles. I'd guess it's the specific yeast strain you used.

Good call installing the blowoff tube. Your apfelwein will be fine.
 

Snuffalupagus

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I use EC-1118 quite a bit. it can get pretty rambunctious somtimes
 

jellis1616

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I am going to do pretty much the same thing this weekend. Being as we are using 6 gallons pastuerized, no additives, no sugar apple juice do I need to worry about campden? If so when and why?
 

chefmike

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I am going to do pretty much the same thing this weekend. Being as we are using 6 gallons pastuerized, no additives, no sugar apple juice do I need to worry about campden? If so when and why?

no, because the juice is pastureized. You would use compden tablets if you were using a fresh pressed cider and trying to kill off wild yeasts to give your domestic strain a headstart.

But fresh pressed cider is rare these days. Highly worth it. I like using honey with it.
 

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