Hi,
I made a simple batch of cider a few months ago:
-5 gallons organic, pasteurized cider
-1 can frozen apple juice concentrate
-Wyeast cider
This was my first try with cider. After about 2 weeks primary and then 2 weeks secondary, it was still very cloudy, but tasted quite nice. I bottled it in new, 1liter flip top bottles. I wanted it to be carbonated, so I added around 4 oz. Of dextrose (dissolved in water) to the bottle bucket that had already been filled with the cider. I added the dextrose and pressed the bucket lid with airlock back on immediately, to let the cider sit and dextrose disperse thoroughly before bottling. As soon as I pressed the lid back on, I noticed the airlock hissing violently! It bubbled intensely and continuously (no space/time between bubbles, just one continuous fizz). It did this for a few seconds or so, and then calmed down, and ceased bubbling within a minute or so.
Being new to this, I assumed that pouring the liquid in had maybe just disturbed the cider and bumped some co2 out of the solution (like shaking a soda). Anyhow, I bottled the cider and let it sit for two weeks before popping the fist bottle. When I did, it was still cloudy, tastes good, and was completely still. There may have been a handful of tiny bubbles, but basically it was as carbonated as tap water. Most of the bottles sat (outside of the fridge) for another several weeks or so, but none of them ever became carbonated.
Has anyone else ever experienced something similar to this? My only real hypothesis is that the yeast ate up all of the dextrose in those few seconds of violent airlock fizzing, but I has no idea yeast could process sugars so quickly.
Any insight here?? What I'm I to do if I want fizz in future ciders? Apparently this method doesn't work for me, or was this just some fluke?
Thanks!
I made a simple batch of cider a few months ago:
-5 gallons organic, pasteurized cider
-1 can frozen apple juice concentrate
-Wyeast cider
This was my first try with cider. After about 2 weeks primary and then 2 weeks secondary, it was still very cloudy, but tasted quite nice. I bottled it in new, 1liter flip top bottles. I wanted it to be carbonated, so I added around 4 oz. Of dextrose (dissolved in water) to the bottle bucket that had already been filled with the cider. I added the dextrose and pressed the bucket lid with airlock back on immediately, to let the cider sit and dextrose disperse thoroughly before bottling. As soon as I pressed the lid back on, I noticed the airlock hissing violently! It bubbled intensely and continuously (no space/time between bubbles, just one continuous fizz). It did this for a few seconds or so, and then calmed down, and ceased bubbling within a minute or so.
Being new to this, I assumed that pouring the liquid in had maybe just disturbed the cider and bumped some co2 out of the solution (like shaking a soda). Anyhow, I bottled the cider and let it sit for two weeks before popping the fist bottle. When I did, it was still cloudy, tastes good, and was completely still. There may have been a handful of tiny bubbles, but basically it was as carbonated as tap water. Most of the bottles sat (outside of the fridge) for another several weeks or so, but none of them ever became carbonated.
Has anyone else ever experienced something similar to this? My only real hypothesis is that the yeast ate up all of the dextrose in those few seconds of violent airlock fizzing, but I has no idea yeast could process sugars so quickly.
Any insight here?? What I'm I to do if I want fizz in future ciders? Apparently this method doesn't work for me, or was this just some fluke?
Thanks!