I'm new to cider making (as I'm currently fermenting my first batch). I just checked the gravity and still have a few points to go. My concern is the level of carbonation in solution. While not sparkling, upon swirling the fermenter to re-suspend the yeast, to get back to work, the cider gave off quite a bit of co2. Not usually seen when I ferment beer, is this build up of carbonation normal? BTW, I'm fermenting with S-33, plan on dry hopping for the last few days, and dropping a couple of cans of concentrate during racking.
Any shared experiences are welcome,
Any shared experiences are welcome,