You may or may not have read the thread on my Honey Brown Ale, that was my very first brew ever. Those bottles are still sitting and carbonating. This is my second time brewing anything, but my first time brewing hard apple cider.
Anyways, let's get on to this Hard Cider!
- 3 gallons of organic Apple Juice, no preservatives, no ascorbic acid, nothing. Must have been pasteurized when packaged. This stuff was opaque.
- 2 Gallons of organic apple juice, ascorbic acid only. This stuff was translucent.
- Sugar. I can't remember how much I added exactly, but I tested different amounts of sugar in a small sample of apple juice to get 7-8% potential alcohol, then extrapolated this for the 5 gallon batch.
- I re-used 1/3 of the yeast cake from my previous Honey Brown Ale brew. That was Safale S-04.
- Yeast Nutrient (added before pitching)
- Original Gravity (OG) = 1.064 (taken before adding Lactose)
- Added Lactose (0.75 lbs)
- Held fermentation at 62°F-63°F and is still sitting today at this temperature.
Day 8 - I still have Krasen at the top. Swish the Carboy to make it drop then added Pectic Enzyme and swirled the Carboy. I didn't have this Enzyme available before I pitched the yeast, so ordered it, but added 2.5tsp on Day 8.
Day 9 - (YESTERDAY) Krausen back at the top. I figured it was stuck up there so I swished the carboy back and forth to get it to break apart and drop again.
Day 10 - (TODAY) This morning, the Krausen is back! I swish it back and forth, it breaks up and bits are sinking. Left with some fine white bubbles on the surface.
This afternoon that Krausen is back again!!! What the heck? Has Zeus told Poseidon to "Release the Krausen"? I take photo #1.
I shake it again, it breaks up and bits sink. Photos #2-#7
I check back after only 45 minutes and took photo #8.
Is this really still fermenting at day 10 !? I don't want to take a gravity reading until this Krausen leaves the surface...
SHAKE IT BABY!
45mins later..... RELEASE THE KRAUSEN!