Any indicators to say it all Hunky Dory or not?

[daveanson]

Day 10 (7 days after adding yeast) and SG reading is 1050. It still looks cloudy and smells like apple juice [sic], rather than of yeast. I'm not sure what to expect at this stage. I can't be very specific, but is this about right? Are the any signs to tell if it's ruined or if it OK? Would it be ok to taste it?

I don't think I can really measure the fermenting as the barrel is in my garage and it's not a stable or perfect temprature. I've stood the barrel on a foam sleeping mat and wrapped another around it. It's not icy at the moment so that a bonus I guess.

 

[evanvine]

Run through what you've done so far, I'm suspecting a possible SO2 overdose.

 

[daveanson]

Day 1: Pulped and pressed 17l of apples and added 3l of supermarket juice (from concentrate). Poured directly into the beer barrell, left uncovered.

Day 2: Placed clear sandwich bag over lid with small hole.

Day 3: Still Nothing happening so added 4ts of Brewers Yeast and tightened the cap

Day 7: Removed Cap to take SG reading (1060). Definately fermenting now :). It has a very strong smell - the yeast I guess. Topped up with approximately half litre of supermarket apple juice (freshly opened carton).

Day 10: (7 days after adding yeast) SG Reading (1050)

Thanks for your help.

 

[evanvine]

It would seem you have done nothing wrong, but I do not reccomend leaving it uncoverd, use a tea towel.
There is no SO2 problem as you've not used any campden tablets!
It's more usual to use cider, champagne or general purpose yeast, so I'm suspecting the brewers yeast doesn't care for the high gravity environment it's in.
The first thing you have to do is make your juice safe by adding 1 campden tablet per 3.5 ltrs (assuming you've not put any in already).
Make up a yeast starter with one of the above yeasts and 1ltr of AJ in a demijon.
Keep at room temp, when it fires up add 1 ltr of your failed ferment.
After 6 - 24 hrs check that the ferment has continued and if so add another litre of failed ferment.
Do the same check again, if ok bring failed ferment up to approx 20C and add contents of the DJ.
Best of luck :thumb:

 

[daveanson]

Thanks for the reply, this is an amazingly helpful forum.

OK I'm not sure if I understand. Are you suggesting I should follow your suggestions with my current brew or is that for future reference?

I haven't used Campden Tablets. I seem to remember I read that I add Campden tablets once fermentation has stopped and before bottling. Maybe I'm wrong (whcih is most probable)

 

[evanvine]

Unless your current "making" has started fermenting again, that's the one I'm talking about!
Campden tablets are a convenient form of Sodium Metabisulphite, which imparts Sulphur Dioxide, SO2 (a preservative) into your juice.
They are formulated such that 1 tablet gives 1 gallon 50ppm SO2 (50mg/ltr).
If your juice is not fermenting it needs protecting, hence putting CTs in.
The dosage I recommended is slightly higher than 50ppm as your juice needs a little more than just preserving.

 

[daveanson]

I've cracked the seal again today (Day 12) and it's still fizzing up (I can't see what's going on otherwise as it's a white plastic barrel - I think I may have mentioned that before). SG is about between 1040 and 1050 now, so it's still falling. The liquid has reduced by about 6% overall since day 1. Anyway I've topped it up, again (with about 1/4l of apple juice) and tightened the sealed again.

I'll leave it a couple of more days. I'd be glad to hear if anyone else thinks otherwise?

 

[evanvine]

SG is about between 1040 and 1050 now, so it's still falling.

If your gravity is falling it is fermenting.
You need do nothing until it stops falling, no matter how long it takes.

 

[daveanson]

Thanks. As long as it takes then. It looks and tastes good. I have empty 2litre Bottles and Campden tablets at the ready. :party:

 

[evanvine]

Nothing wrong with 2ltr bottles, but would recommend 500ml bottles as your cider will be bottle conditioned and will have a sediment.
IE. When you open a bottle it will all have to be poured out at one go.
Hope all goes well :thumb:

 

[daveanson]

The 2l bottles I have are the bell-shaped scrumpy bottles that i've been setting aside. Does that make a difference?

I'd also planned to put gauze over the end of the siphoning tube, so I didn't know I get that much sediment during bottling.

I know it's not my place to question anyone's vast wealth of knowledge here.

 

[evanvine]

The conditioning it's self will produce sediment, regardless of the bottle's shape.

 

[daveanson]

Thank you. So many useful tips here!

 

[evanvine]

It's what the Forum's all about D :thumb: