Pitched my first apfelwein on St. Patty's day.
9 Quarts Preservative free apple juice
2 Gallons Mott's Preservative free Apple cider
2 pounds corn sugar
1 package Red Star Cote des Blancs
I got in a hurry, couldn't wait for warm weather and pitched onto cold must.
I had been waiting for my basement to get above the current lagering temperatures (hovering around 57F). So...no surprise after 24hours i had no activity.
Moved the primary to warmer climate (68-70F) placed on a heating pad for a few hours to speed it up a little (yes...I'm Impatient). The must never got above 70F, so no harm done i hope.
By 36 hours it was bubbling away but with very little airlock activity. I swirled the contents of the carboy a few times to see if i had a problem with my airlock and the airlock bubbled like mad for a few seconds.
It continued this slow steady bubbling with little/slow airlock activity until the 8 day mark. Bubbling is almost nonexistant and it is starting to clear. A visible whiteish layer is settling on top of the pulp from the cider.
I broke my hygrometer just after i mixed the juice and cider (OG 1.050). I know i could answer some of my own questions with a gravity reading. Hopefully picking up a new one tomorrow.
Two Questions:
Is this a normal progression for fermentation in this scenario?
Can anyone tell me what my approximate OG would have been with 17 quarts of juice(OG 1.050) with the addition of 2 pounds of dextrose?
cheers,
Dusty
9 Quarts Preservative free apple juice
2 Gallons Mott's Preservative free Apple cider
2 pounds corn sugar
1 package Red Star Cote des Blancs
I got in a hurry, couldn't wait for warm weather and pitched onto cold must.
I had been waiting for my basement to get above the current lagering temperatures (hovering around 57F). So...no surprise after 24hours i had no activity.
Moved the primary to warmer climate (68-70F) placed on a heating pad for a few hours to speed it up a little (yes...I'm Impatient). The must never got above 70F, so no harm done i hope.
By 36 hours it was bubbling away but with very little airlock activity. I swirled the contents of the carboy a few times to see if i had a problem with my airlock and the airlock bubbled like mad for a few seconds.
It continued this slow steady bubbling with little/slow airlock activity until the 8 day mark. Bubbling is almost nonexistant and it is starting to clear. A visible whiteish layer is settling on top of the pulp from the cider.
I broke my hygrometer just after i mixed the juice and cider (OG 1.050). I know i could answer some of my own questions with a gravity reading. Hopefully picking up a new one tomorrow.
Two Questions:
Is this a normal progression for fermentation in this scenario?
Can anyone tell me what my approximate OG would have been with 17 quarts of juice(OG 1.050) with the addition of 2 pounds of dextrose?
cheers,
Dusty
