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Author Topic: Yeast fallen after forty hours. Should I be concerned?  (Read 1295 times)

Offline Chowyunfood

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Yeast fallen after forty hours. Should I be concerned?
« on: March 25, 2018, 09:11:58 am »


I made my first cider (Brew Demon Tart Cherry). Pretty certain my sanitation was good. The temp has been steady at 72F. I sprinkled the yeast, dry across th top. The”foam” started in one spot and only spread over 2/3 of the surface after 24 hours. No bubbling in the airlock,ever. This morning after about forty hours,the foam is gone. Suggestions? Sage advice?

Offline ethinson

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Re: Yeast fallen after forty hours. Should I be concerned?
« Reply #1 on: March 25, 2018, 09:42:24 am »
I've never made cider before, but a couple things come to mind.  No airlock bubbles can sometimes mean it's not perfectly sealed and maybe the gas escaped in another way.  Usually with my beers it bubbles like mad for the first day and then stops, that part tends to go pretty quick.

As for the foam, cider probably doesn't have nearly as much protein as a beer does, so I wouldn't expect a huge krausen on it.  The same as cider and sparkling wine usually don't have a "head" on them.  There's nothing to hold the bubbles.

My suggestion would be to just let it run it's course. It's probably fine. 
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