TLDR: is this normal in a brewing cider? I think it might be pulp. I did not filter a lot my crabapple puree. It seems to rise from the bottom, due to the bubbles, and slowly fall again.
Hello all!
First post here in the forum. Some days ago I started to make my first cider as a quarantine project. I have a crabapple tree in the garden, and apples are ready to collect!
They look like this:
So, I gathered around 6.5Kg of apples and followed this recipe. I got these Campden tablets and this yeast.
Since I did not have an apple press, I managed with a hand blender and a metallic strainer. Apples went directly from the tree to the blender to the carboy. I ended up with ~3.5L of puree, and it seems that with a lot of sediment since I did not properly filter it.
After getting the puree, I added a Campden tablet and waited for 48h. This was on Sept. 5. On Sept 7, I added the yeast (as for the instructions, directly on the puree). Approximately 3-4gr out of a 5gr package, since it was intended for 5-23L. The following day it was bubbling quite nicely, and looked like this:
Until yesterday night (night from Sept. 9 to Sept. 10), it has been bubbling at a frequency of 7s to 10s approx. Today, Sept. 10., is doing it at a much slower rate. As far as I have read online, it should not be a concern.
The thing that is concerning me, is what I am starting to see in the surface of the liquid (refer to the TLDR at the top of the post), which I think it just might be the pulp of the apples floating with a lot of tiny bubbles. It looks like it also falls down to the bottom after some time. Also, It does not cover the full surface.
Finally, the juice is much more clear now and has a pretty bronze colour, which might be a good sign. More pictures follow:
Does anyone know if this is expected/something that does not ruin the brew?
Also, any advice for a newbie for this recipe?
Thank you very much!
Hello all!
First post here in the forum. Some days ago I started to make my first cider as a quarantine project. I have a crabapple tree in the garden, and apples are ready to collect!
They look like this:
So, I gathered around 6.5Kg of apples and followed this recipe. I got these Campden tablets and this yeast.
Since I did not have an apple press, I managed with a hand blender and a metallic strainer. Apples went directly from the tree to the blender to the carboy. I ended up with ~3.5L of puree, and it seems that with a lot of sediment since I did not properly filter it.
After getting the puree, I added a Campden tablet and waited for 48h. This was on Sept. 5. On Sept 7, I added the yeast (as for the instructions, directly on the puree). Approximately 3-4gr out of a 5gr package, since it was intended for 5-23L. The following day it was bubbling quite nicely, and looked like this:
Until yesterday night (night from Sept. 9 to Sept. 10), it has been bubbling at a frequency of 7s to 10s approx. Today, Sept. 10., is doing it at a much slower rate. As far as I have read online, it should not be a concern.
The thing that is concerning me, is what I am starting to see in the surface of the liquid (refer to the TLDR at the top of the post), which I think it just might be the pulp of the apples floating with a lot of tiny bubbles. It looks like it also falls down to the bottom after some time. Also, It does not cover the full surface.
Finally, the juice is much more clear now and has a pretty bronze colour, which might be a good sign. More pictures follow:
Does anyone know if this is expected/something that does not ruin the brew?
Also, any advice for a newbie for this recipe?
Thank you very much!
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