I'll give that another try.
Update on the ciders:
Primary fermentation seems to be done or close to done on both of the jugs of apple juice. I am still getting occasional bubbles through the airlock on the one with SafCider. The one with the champagne yeast was still bubbling through the blow off tube but not much. So I put on a (sanitized) airlock. So far no bubbles. I hope I didn't murder the yeast or contaminate it.
Both jugs are starting to clear up. I may rack them to clean jugs in a few days. I am, however, a little reluctant to do this because it seems like primary fermentation finishing in less than a week is too fast. Perhaps the temperature was too high or I used too much yeast or something. I was under the impression that primary fermentation would take weeks.
Even if primary fermentation is done I am going to give them some time for the yeast and crud to fall to the bottom.
I also started a half gallon of pear juice. What little yield I got out of the bartlett pears went in there. Hit with a campden tablet, then pectinase, and then put in the yeast yesterday and put on an airlock. I didn't shake the jug, which I should have. The yeast didn't look like they were doing much on the surface. I used the SafCider yeast.
I forgot to add yeast nutrient and so I just put some in, shook the jug, and put the airlock back on. I used isopropyl alcohol to wipe down the parts that would be exposed to the air. Hopefully I see some yeast activity in a few days.
Update on the ciders:
Primary fermentation seems to be done or close to done on both of the jugs of apple juice. I am still getting occasional bubbles through the airlock on the one with SafCider. The one with the champagne yeast was still bubbling through the blow off tube but not much. So I put on a (sanitized) airlock. So far no bubbles. I hope I didn't murder the yeast or contaminate it.
Both jugs are starting to clear up. I may rack them to clean jugs in a few days. I am, however, a little reluctant to do this because it seems like primary fermentation finishing in less than a week is too fast. Perhaps the temperature was too high or I used too much yeast or something. I was under the impression that primary fermentation would take weeks.
Even if primary fermentation is done I am going to give them some time for the yeast and crud to fall to the bottom.
I also started a half gallon of pear juice. What little yield I got out of the bartlett pears went in there. Hit with a campden tablet, then pectinase, and then put in the yeast yesterday and put on an airlock. I didn't shake the jug, which I should have. The yeast didn't look like they were doing much on the surface. I used the SafCider yeast.
I forgot to add yeast nutrient and so I just put some in, shook the jug, and put the airlock back on. I used isopropyl alcohol to wipe down the parts that would be exposed to the air. Hopefully I see some yeast activity in a few days.