Charly
Bru
Hi everyone!
Sorry if this is too much of a beginner's question; this is basically my 3rd time making hard pear cider, and it's the first time I get these.
It's the 5th day; everything smells just fine, sugar content is dropping as expected, but the surface of the batch is is full of this ugly, chalky residue-looking thing, it's also all over the bubbles As in, on the surface and the space below them.
I can only assume it's yeast since everything should be very well sterilized and other than when burping the container, that batch hasn't seen the exterior world at all.
So I guess the questions are, is this... normal? What even is that? And more importantly, why hasn't it happened to its 'twin' batch which I have right to its side?
Haven't tried it yet just in case, I'd personally rather not contract some weird illness if I can avoid it.
Thanks in advance!
Sorry if this is too much of a beginner's question; this is basically my 3rd time making hard pear cider, and it's the first time I get these.
It's the 5th day; everything smells just fine, sugar content is dropping as expected, but the surface of the batch is is full of this ugly, chalky residue-looking thing, it's also all over the bubbles As in, on the surface and the space below them.
I can only assume it's yeast since everything should be very well sterilized and other than when burping the container, that batch hasn't seen the exterior world at all.
So I guess the questions are, is this... normal? What even is that? And more importantly, why hasn't it happened to its 'twin' batch which I have right to its side?
Haven't tried it yet just in case, I'd personally rather not contract some weird illness if I can avoid it.
Thanks in advance!