Unicyclist
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- Apr 6, 2013
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Hello all,
I am new to this, and just started a .5 gal batch of cider. I used store bought, pasteurized, but no preservatives cider, windsor yeast, 3/8 cup white sugar, and a bit of nutrient. It is fermenting at about 55-60 degrees, and after 2 days has foamed into the airlock. I had about 3 to 4 inches of headspace in a .5 gal growler. I didn't think I would need a blowoff tube because the temp was lower than recommended for that yeast, but I guess I did. Does everyone use blowoff tubes for cider, or do you use more headspace? at this point should I just let it calm down and then replace the airlock, or try to switch to a blow off tube?
Thanks!
I am new to this, and just started a .5 gal batch of cider. I used store bought, pasteurized, but no preservatives cider, windsor yeast, 3/8 cup white sugar, and a bit of nutrient. It is fermenting at about 55-60 degrees, and after 2 days has foamed into the airlock. I had about 3 to 4 inches of headspace in a .5 gal growler. I didn't think I would need a blowoff tube because the temp was lower than recommended for that yeast, but I guess I did. Does everyone use blowoff tubes for cider, or do you use more headspace? at this point should I just let it calm down and then replace the airlock, or try to switch to a blow off tube?
Thanks!