Hello everyone,
I picked up some fresh pressed cider yesterday from a local orchard and was planning on making a few different batches. I pitched the appropriate amount of campden in two of the batches and left them in my kitchen overnight. This evening I went to take a look at them and work on planning my recipes out when I noticed there were some bubble and little floating bits in each carboy; The floaties sort of look like some bits of apple that made it into their holding tank. I popped the plug and took a sniff. Much to my surprise it seems to be slowly fermenting. A taste also seems to confirm.
I have never had this happen before so I am here to ask advice. Should I try to cold crash this stuff into halting fermentation and then add my choice of yeast, or is that going to be a lost cause? If it were a small batch I might not care, but this is 13 gallons.
Over all I think this is the perfect excuse for me to get a chest freezer setup with temp control to help prevent this sort of thing.
I picked up some fresh pressed cider yesterday from a local orchard and was planning on making a few different batches. I pitched the appropriate amount of campden in two of the batches and left them in my kitchen overnight. This evening I went to take a look at them and work on planning my recipes out when I noticed there were some bubble and little floating bits in each carboy; The floaties sort of look like some bits of apple that made it into their holding tank. I popped the plug and took a sniff. Much to my surprise it seems to be slowly fermenting. A taste also seems to confirm.
I have never had this happen before so I am here to ask advice. Should I try to cold crash this stuff into halting fermentation and then add my choice of yeast, or is that going to be a lost cause? If it were a small batch I might not care, but this is 13 gallons.
Over all I think this is the perfect excuse for me to get a chest freezer setup with temp control to help prevent this sort of thing.
