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Old 07-15-2017, 02:50 AM   #1
orejunky
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Hey guys. I got this pear Apple cider from an orchard to make some hard cider with. I pitched the yeast about 16hrs ago and there is this crust like material. Any ideas on what this could be?....i was told the cider was preservative free, and I used yeast EC-1118.
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Old 07-15-2017, 02:56 AM   #2
orejunky
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Oh...and I added about a pound of white sugar in there too!

 
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Old 07-15-2017, 07:48 AM   #3
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I think this is why most people ferment in buckets. I think this is just the cap, formed from solids in the juice and yeast proteins. If it were in a bucket, you could punch it down.
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Old 07-15-2017, 10:23 AM   #4
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Should I stir it in?

 
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Old 07-15-2017, 12:07 PM   #5
Johny99
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Quote:
Originally Posted by orejunky View Post
Should I stir it in?
What you have is completely normal for a cider.

You can stir it in, but I'd just leave it. It is just yeast scum and solids that have floated on the foam. I ferment my ciders in carboys since they are from juice you don't have a cap to punch down and more importantly it keeps the juice better protected. Keep an eye on it and as soon as it is dry, rack it.
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Old 07-15-2017, 01:35 PM   #6
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Take the airlock off of it. Do you have a fermenting bucket? I would put it in there if you do and stir it daily, once sg is down to `1.010 or close, snap the lid on the bucket and let it ferment to dry, then rack into the carboy.
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