Beer Forum

I started fermenting cider Sunday night. I bought pastuerized cider with no additives and added cider yeast Wyeast 4766. Because I wanted to do some experimenting, I bought 3 one gallon containers and started three ciders in addition to a 5 gallon batch. The fermentation is irregular across the four glass jugs/carboys. I'm concerned because I'm not seeing any krauesen in two of the containers, just got some in one and had some but don't haveany anymore in another. Here's what I've observed:

68 degrees for the lot of them.

1) 5 gallons of cider w/ brown sugar (O.G. 1070) innocculated w/ one packet of liquid yeast from the smack pack. Plus added yeast nutrients to this one. 48 hours later, it seemed to be developing a layer of krauesen after showing no activity for the first 48 hours...but one hour later it's still again.

2)1 gallon of cider w/ no sugar (O.G. 1052) and 1/3 of a smack pack of cider yeast. This one has been showing activity only in the bubbler, though there is obviously steady pressure inside (bubbles every few seconds) that tells me there's plenty of activity...but there's still no krauesen.

3)1 gallon of cider w/ brown sugar (O.G. 1065) and 1/3 of a smack pack of cider yeast. Like the cider w/out an addition of brown sugar, there's no krauessen and only bubbling in the bubbler to show activity (a little more aggressive though than the cider w/out sugar)

4) 1 gallon of cider w/ sugar and honey (O.G. 1080) and 1/3 of a smack pack of cider yeast. This one developed a krauessen within 12 hours and the krauesen is all but gone at the 48th hour. It's bubbling very steady and violently though.

These are the first ciders I've ever tried to ferment. So, I don't know what to expect. I'm especially concerned about the large batch. We were going to repitch; but the LHBS was all out of cider yeast. They sold my wife some yeast energizer instead. I thought the big guy was starting to take off an hour ago. So, I've held off on adding the energizer; but I'm thinking now I'd better add it soon. I'd appreciate any advice.

Thanks

You're not going to get the krausen you would like on the beer since there is such a smaller amount of proteins in cider. You should be fine as long as you are pitching the correct amount of yeast and giving it the right amount of nutrient. Don't worry about krausen, just go by activity in the must and in the airlock. If that is pretty steady, then you should be good!
I'm fermenting a cider right now too. 1.065 OG, used windsor dry ale yeast for a 4 gallon batch. Only added honey and .5lb of pureed and sanitized raisins. I had very active fermentation in under 10 hours, and it's still going strong two days later. But alas, no krausen on this one.
Best of luck and cheers!

Don't freak out if it starts to smell really sulphury and nasty. Cider can positively reek, even compared to lager fermentations. My dad poured out 5 gals of cider because he thought it had gone bad. I wanted to cry. Give it a month or so in the fermenter before racking so the yeast has time to clean up after itself, and you'll be fine.

I'd be interested in hearing back on how the different yeasts work out.

Good luck,
jacbop
Chicago, IL

Thanks for the advice!

My fermentations appear to be going well.

I ended up adding the energizer to the big guy, which turned out like that experiment you do when you're a kid where you add baking soda to vinegar to inflate a balloon...only A LOT worse...I lost more than a half gallon of cider...it instantly foamed up and sprayed everywhere...a big mess!

It turns out that the orange cap I was using on the big carboy wasn't airtight. So, I used a rubberband to clench it tighter; and THEN I could see the bubbling. They're all still going strong...little or no krauesen...but sounds okay.

I'll force carbonate the big guy in a corny keg (first kegging experience...HOOORAY). But I'm still not sure what to do with the small guys. I don't want to end up with bottle bombs. Plus, I'm not sure about backsweetening. I hear malto-dextrin doesn't ferment well. But it sounds like it ferments somewhat...just not sure how much. :/

Any advice on naturally carbonating and backsweetening the small guys?

Thanks.

jacbop wrote:Any advice on naturally carbonating and backsweetening the small guys?

Telling a homebrewer "don't do it" is just daring them to do it, so I would say play around with it. I've tried to successfully do this for years and have resigned myself to backsweeting with sorbate/sulphite and force carbonation (which I haven't even done that yet, but I will try this fall).

I suspect lactose and/or malto-dextrine will add body and mouthfeel faster than it will add sweeteness, but I've never tried, so I say give it a try and see how it turns out.

If you find something that works well, please keep notes and report back!

jacbop
Chicago, IL