What's happening to my cider fermentation (UK)?

[DrunkwithDiscretion]

I've got 2x25l containers of cider, and 1x5l.

Apples were fed through a waste disposal, and pressed.


First:

One 25l container was just run of mill apple juice. Nothing done to it.

The other 25l container had 3 Campden tablets added, and some pectolase, in a temporary container, and stayed like that overnight before being put in the container.

The 5l container had a Campden tablet added and was left overnight.


Next: All three containers had 1 sachet of Wilco GP wine yeast added.


I did not see the first two containers again for a week. There seems to have been a "head" about 1" deep at some time. They were in a cool porch (15C?), and bubbling slowly when I next saw them.

The 5l container overflowed, and had to be sorted out. It's clearing and has those nice round clear bubbles rising.


The 2x25l ones have been racked, and are bubbling slowly - one bubble from the single lock every 75 seconds.

The 5l container is in the kitchen, where it's warmer (18C), and is bubbling faster - every 20 seconds.


The 25l containers started at about SG1040, and are now at about SG1000.


What's going on? I'd expect a faster rate of bubbles from the 25L containers. The liquid in them seems a bit sharp, not very appley, clearing. I don't know what the 5l contents taste like.


Does this seem normal/right?

[Bob F]

Post by DrunkwithDiscretion
I've got 2x25l containers of cider, and 1x5l.
Apples were fed through a waste disposal, and pressed.
One 25l container was just run of mill apple juice. Nothing done to it.
The other 25l container had 3 Campden tablets added, and some
pectolase, in a temporary container, and stayed like that overnight
before being put in the container.
The 5l container had a Campden tablet added and was left overnight.
Next: All three containers had 1 sachet of Wilco GP wine yeast added.
I did not see the first two containers again for a week. There seems
to have been a "head" about 1" deep at some time. They were in a cool
porch (15C?), and bubbling slowly when I next saw them.
The 5l container overflowed, and had to be sorted out. It's clearing
and has those nice round clear bubbles rising.
The 2x25l ones have been racked, and are bubbling slowly - one bubble
from the single lock every 75 seconds.
The 5l container is in the kitchen, where it's warmer (18C), and is
bubbling faster - every 20 seconds.

Warmer will speed fermentation.

Post by DrunkwithDiscretion
The 25l containers started at about SG1040, and are now at about SG1000.

Sounds like those are about fermented out.

Post by DrunkwithDiscretion
What's going on? I'd expect a faster rate of bubbles from the 25L
containers. The liquid in them seems a bit sharp, not very appley,
clearing. I don't know what the 5l contents taste like.

I assume the 25L batches fermented more quickly when there was still some sugar
left?

Post by DrunkwithDiscretion
Does this seem normal/right?

Yes. You can let them sit until they get clear before you bottle if you want.

[DrunkwithDiscretion]

Post by Bob F

Post by DrunkwithDiscretion
I've got 2x25l containers of cider, and 1x5l.
The 2x25l ones have been racked, and are bubbling slowly - one bubble
from the single lock every 75 seconds.
The 5l container is in the kitchen, where it's warmer (18C), and is
bubbling faster - every 20 seconds.

Warmer will speed fermentation.

Post by DrunkwithDiscretion
One 25l drum started fermenting in the cool at the same time as the
5l DJ started fermenting in the kitchen, though. The 5l in the warm
is still going. The 25l in the cool has almost stopped.
The 25l containers started at about SG1040, and are now at about SG1000.

Sounds like those are about fermented out.

Looking at an online table (http://www.ukcider.co.uk/wiki/index.php/Alcohol_Content) it seems that the ABV may be about 5% - which is a little less than I'd expected! Should I beef it up a bit, say by adding 1lb of sugar to 25l? I'd like it to keep for a while.

Post by Bob F

Post by DrunkwithDiscretion
What's going on? I'd expect a faster rate of bubbles from the 25L
containers. The liquid in them seems a bit sharp, not very appley,
clearing. I don't know what the 5l contents taste like.

I assume the 25L batches fermented more quickly when there was still some
sugar left?

I don't know. As I say, I did not see the containers for a week. There was evidence of a "head" having existed, perhaps 1" deep, judging by the foam/yeast stuck to the sides of the polythene drum, but that's all I know.

[Bob F]

Post by DrunkwithDiscretion

Post by Bob F

Post by DrunkwithDiscretion
I've got 2x25l containers of cider, and 1x5l.
The 2x25l ones have been racked, and are bubbling slowly - one
bubble from the single lock every 75 seconds.
The 5l container is in the kitchen, where it's warmer (18C), and is
bubbling faster - every 20 seconds.

Warmer will speed fermentation.

Post by DrunkwithDiscretion
One 25l drum started fermenting in the cool at the same time as the
5l DJ started fermenting in the kitchen, though. The 5l in the warm
is still going. The 25l in the cool has almost stopped.
The 25l containers started at about SG1040, and are now at about SG1000.

Sounds like those are about fermented out.

Looking at an online table
(http://www.ukcider.co.uk/wiki/index.php/Alcohol_Content) it seems
that the ABV may be about 5% - which is a little less than I'd
expected! Should I beef it up a bit, say by adding 1lb of sugar to
25l? I'd like it to keep for a while.

I've never added the sugar after fermentation, but would expect no problem. My
homebrew store recommends using corn sugar rather than cane sugar. These days,
I've been using honey, up to 12 lbs / 5 gal batch. The honey gives you a much
fuller taste, and at higher concentrations, leaves a sweeter final product when
using ale yeasts. If you have a source for inexpensive honey, it could be worth
trying.

Post by DrunkwithDiscretion

Post by Bob F

Post by DrunkwithDiscretion
What's going on? I'd expect a faster rate of bubbles from the 25L
containers. The liquid in them seems a bit sharp, not very appley,
clearing. I don't know what the 5l contents taste like.

I assume the 25L batches fermented more quickly when there was still
some sugar left?

I don't know. As I say, I did not see the containers for a week.
There was evidence of a "head" having existed, perhaps 1" deep,
judging by the foam/yeast stuck to the sides of the polythene drum,
but that's all I know.

I'm pretty sure you've just fermented all the fermentable sugars out.