Author Topic: Third day, no krausen (Sucrose vs. Agave)  (Read 90 times)

Offline Joe_Beer

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Third day, no krausen (Sucrose vs. Agave)
« on: September 14, 2021, 09:58:35 AM »
I'm brewing two gallons of cider from Whole Food apple juice. I added a 1.5 cups of sucrose to the one on the left. The one on the right, an 18.5 oz bottle of Agave syrup I had laying around four about a year. Both batches clocked in at 1.090 before I pitched a half-packet of S04 in both. The S04 I've had since last summer as well, but it's been in the freezer. The cider was room temp (~72F) when I pitched.

Any thoughts as to what's going on in the right side? The yeast is swirling around the bottom and sometimes coming up to the top, but not getting a full krausen like the batch on the left. Both batches are still bubbling away and smell OK. A current gravity reading would be a nice thing to post, but I'm not sure what I would use to get a sample out of the jugs. I'd rather not tip the jug to pour some out. If it would be of great importance I'll figure something out.


 






Offline dmtaylor

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Re: Third day, no krausen (Sucrose vs. Agave)
« Reply #1 on: September 14, 2021, 11:30:35 AM »
Cider does not always make a krausen due to low protein in the juice. Both versions are totally normal.
Dave

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Offline Joe_Beer

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Re: Third day, no krausen (Sucrose vs. Agave)
« Reply #2 on: September 14, 2021, 01:40:03 PM »
Ahh, good to know. Thanks for the info!