wreckinball9
Well-Known Member
I know it is pretty unorthodox, but after it had fermented down to 1.008, I racked my 5 gallon batch of pear/apple cider to a 6.5 gallon bucket. I knew i was going to be adding multiple pounds of fresh pear so i needed the room.
I figured the fresh pears would begin to ferment somewhat displacing the oxygen in the headspace. However, the sweet mead yeast must have crapped out because I'm not getting any fermentation. (my apple ciders using 4184 finish around 1.010)
I need the room the 6.5 gal bucket provides for the added fruit, but am I taking a big risk of oxidizing it? what would you guys do?
I figured the fresh pears would begin to ferment somewhat displacing the oxygen in the headspace. However, the sweet mead yeast must have crapped out because I'm not getting any fermentation. (my apple ciders using 4184 finish around 1.010)
I need the room the 6.5 gal bucket provides for the added fruit, but am I taking a big risk of oxidizing it? what would you guys do?