StitchMySmile
Active Member
- Joined
- Feb 26, 2012
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Hey guys,
I recently decided to try a small cider batch, so I bought two gallons of motts apple juice, dumped it into a carboy, added yeast energizer, and nutrient, then I added the yeast and let it go. It only bubbled for a few days, and even then it was only a few bubbles every few minutes. Is this normal for cider? The mead I usually make seems to have a much more violent fermentation so I am somewhat concerned. Also I was thinking of racking it into secondary and adding sugar to perhaps restart the fermentation. Is this a valid idea? Unfortunately I was initially just screwing around so I didn't bother with gravity measurements so I can't provide that info. Any help would be appreciated. Thanks guys.
I recently decided to try a small cider batch, so I bought two gallons of motts apple juice, dumped it into a carboy, added yeast energizer, and nutrient, then I added the yeast and let it go. It only bubbled for a few days, and even then it was only a few bubbles every few minutes. Is this normal for cider? The mead I usually make seems to have a much more violent fermentation so I am somewhat concerned. Also I was thinking of racking it into secondary and adding sugar to perhaps restart the fermentation. Is this a valid idea? Unfortunately I was initially just screwing around so I didn't bother with gravity measurements so I can't provide that info. Any help would be appreciated. Thanks guys.