Quantcast

Crust on top of fermenting bubbles

Wine Making Talk

Help Support Wine Making Talk:

orejunky

Member
Joined
Oct 6, 2016
Messages
51
Reaction score
1
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.

1500108639121.jpg
 

orejunky

Member
Joined
Oct 6, 2016
Messages
51
Reaction score
1
Oh...and I added about a pound of white sugar in there too!
 

sour_grapes

Victim of the Invasion of the Avatar Snatchers
Joined
Sep 19, 2013
Messages
11,644
Reaction score
10,010
Location
near Milwaukee
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.
 

Johny99

Junior Member
Joined
Sep 9, 2010
Messages
969
Reaction score
639
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.
 

Julie

Super Moderator
Super Moderator
Moderator
Joined
Dec 4, 2009
Messages
12,054
Reaction score
1,768
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.
 

Latest posts

Top