brent77
Well-Known Member
I started a my first attempt at a sour cider based on a friends recipe 3 weeks ago:
5 gal kirkland apple juice
1# table sugar
Yeast nutrient
Wpl Belgian sour mix yeast
Fermenting 3 weeks so far ~70-72F had a spike one day up to 78. Still seeing action on the bubbler every couple minutes.
Question is, I used a bit too high a ratio of San star which I know can effect the ph. There was a lot of foam, most of which was pushed out when the juice was poured in. Had a high krausen you can see the reminence from in the photos. Fairly white foam sitting on top since after the high krausen. Is this typical in a cider fermentation or could this be a result from the San star concentration?
Also, somewhat unrelated but, how long would it typically take if and when a pellicle were to form? Could the production of a pellicle be effected by the San star?
Thanks in advance.
5 gal kirkland apple juice
1# table sugar
Yeast nutrient
Wpl Belgian sour mix yeast
Fermenting 3 weeks so far ~70-72F had a spike one day up to 78. Still seeing action on the bubbler every couple minutes.
Question is, I used a bit too high a ratio of San star which I know can effect the ph. There was a lot of foam, most of which was pushed out when the juice was poured in. Had a high krausen you can see the reminence from in the photos. Fairly white foam sitting on top since after the high krausen. Is this typical in a cider fermentation or could this be a result from the San star concentration?
Also, somewhat unrelated but, how long would it typically take if and when a pellicle were to form? Could the production of a pellicle be effected by the San star?
Thanks in advance.