les2point0
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- May 29, 2013
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Hey there, question you guys. I am very new to cider, but not homebrewing so thid may be quite normal. I am currently fermenting a cider that is sixty percent trader joes unfiltered blend cider, twenty trader joes pasturized macintosh juice, and twenty percent pasterized cider I cannot remember the name of. No preservatives. Also I added a pound and a half organic brown sugar and five pounds frozen blueberries in a "why the heck not" moment. I made a starter 24hrs prior and hit it with the campden tablets. I used WLP007 dry englishnale yeast (I like to pucker). I had no fermentation after 24 hours, then bubbles every couple minutes the following dsy. The third day its bubbles every second or two, and it has been that way for over three weeks. Is it normal to be chugging that hard that long? I started at 66 degrees and raised it to 70 to try and finish the fermentation but it doesnt want to stop. Thoughts?