fuzzyglasses
Active Member
I have my first two 5 gallon batches of cider, unpasteurized, from the orchard directly to the carboy on 9/24;
One batch added campden + rest + 1# local honey & 1.25# Raw Sugar Cane + Rehydrated Nottingham, Good fermentation then transferred to Secondary 10/17/11. Close to 1.000. Now, it's building up a 3/4" yeast cake in the carboy since. Hope to transfer to the keg once it opens up. Or should I let it rest some more? I want to serve Thanksgiving…. or Christmas. Is it worth the wait?
Another batch I added nothing to. I let the wild yeast take over. Haven't transferred from Primary or done ANYTHING to. The only thing I noticed different was the very very beginning of fermentation it was a bit more sudsy, or bubbly krousen than I'm used to seeing but quickly faded. Haven't smelled or tasted. Planning on racking this to secondary then aging for a long time. Should I smell and taste to be sure it's not bad? What should I expect? Or rather hope?
Scott
One batch added campden + rest + 1# local honey & 1.25# Raw Sugar Cane + Rehydrated Nottingham, Good fermentation then transferred to Secondary 10/17/11. Close to 1.000. Now, it's building up a 3/4" yeast cake in the carboy since. Hope to transfer to the keg once it opens up. Or should I let it rest some more? I want to serve Thanksgiving…. or Christmas. Is it worth the wait?
Another batch I added nothing to. I let the wild yeast take over. Haven't transferred from Primary or done ANYTHING to. The only thing I noticed different was the very very beginning of fermentation it was a bit more sudsy, or bubbly krousen than I'm used to seeing but quickly faded. Haven't smelled or tasted. Planning on racking this to secondary then aging for a long time. Should I smell and taste to be sure it's not bad? What should I expect? Or rather hope?
Scott