Crisco87
Well-Known Member
Okay so I just put in 6 gallons of Apple Cider into my primary fermenting bucket. My LHBS told me to let it ferment in there for about a week then rack to my carboy. The bucket is just covered by a tight lid and I have a blanket wrapped around to keep a semi-constant temperature.
To the 6 gallons of Cider I added 3 lbs of sugar. After adding the sugar my SG was 1.070...but the sugar wasn't mixed in very well.
So here's my question. It's been over 26 hours and my cider BARELY has a layer of foam...I wouldn't even call it a layer...more like spots of foam. Is this normal? I am using Cote des Blancs. Should I just wait it out? I didn't make a starter or use initial camden tablets. I hope I didn't ruin this.
To the 6 gallons of Cider I added 3 lbs of sugar. After adding the sugar my SG was 1.070...but the sugar wasn't mixed in very well.
So here's my question. It's been over 26 hours and my cider BARELY has a layer of foam...I wouldn't even call it a layer...more like spots of foam. Is this normal? I am using Cote des Blancs. Should I just wait it out? I didn't make a starter or use initial camden tablets. I hope I didn't ruin this.