My previous batches of cider had some off flavored and this time I'm trying to cool and slow method and want to make sure I'm not going to cool
So I started a few new batches indoors using white labs yeasts and fresh pressed cider.
I have 5 gallons going in my ssbrew bucket with 002, and 3 1 gallon batches in little big mouth bubblers using 775, 002 and 007.
I am trying to see the differences in the end result. The last few batches had gone from zero to clear in about a week and a half. The yeasts burned right through the sugar much faster than expected.
This time how ever they are much slower possibly due to it not being 75-80 in the house. It's more between 64-70, thanks to the fall weather.
The ssbrew tech tank is kept between 64-66. The 775 is showing as a bit more clear but the 007 and 002 are still cloudy and yeasty.
Although fermentation is slower it should still be ok right? I did use pectic enzyme and nutrient to make sure all is healthy.
All show active airlocks.
Thank!
So I started a few new batches indoors using white labs yeasts and fresh pressed cider.
I have 5 gallons going in my ssbrew bucket with 002, and 3 1 gallon batches in little big mouth bubblers using 775, 002 and 007.
I am trying to see the differences in the end result. The last few batches had gone from zero to clear in about a week and a half. The yeasts burned right through the sugar much faster than expected.
This time how ever they are much slower possibly due to it not being 75-80 in the house. It's more between 64-70, thanks to the fall weather.
The ssbrew tech tank is kept between 64-66. The 775 is showing as a bit more clear but the 007 and 002 are still cloudy and yeasty.
Although fermentation is slower it should still be ok right? I did use pectic enzyme and nutrient to make sure all is healthy.
All show active airlocks.
Thank!
