Hi all,
I pressed and pitched yeast into some apple juice on the 12th September, about 26gallons in all. I used a commercial "cider yeast" sachet. Fermentation was bubbling away very well for about a week, but due to other things I let it sit there every since. It's in a plastic homebrew barrel with lid that clicks into place. There's no airlock, my previous method has been to click the lid all the way around, then lift it ever so slightly next to the handle. This allows the co2 to escape when the lid has bulged ever so slightly and built up enough pressure to escape.
Anyway, I checked on the batch this evening to note there were white and waxy blocks all over the surface. There were no off smells or tastes. It tasted like a weak cider (it was only ever going to be 5% at strongest). Anyone any idea what this is and if it's saveable? For the time being, I used a cleaned muslin cloth to remove 99% of it.
Thanks,
Duncan
I pressed and pitched yeast into some apple juice on the 12th September, about 26gallons in all. I used a commercial "cider yeast" sachet. Fermentation was bubbling away very well for about a week, but due to other things I let it sit there every since. It's in a plastic homebrew barrel with lid that clicks into place. There's no airlock, my previous method has been to click the lid all the way around, then lift it ever so slightly next to the handle. This allows the co2 to escape when the lid has bulged ever so slightly and built up enough pressure to escape.
Anyway, I checked on the batch this evening to note there were white and waxy blocks all over the surface. There were no off smells or tastes. It tasted like a weak cider (it was only ever going to be 5% at strongest). Anyone any idea what this is and if it's saveable? For the time being, I used a cleaned muslin cloth to remove 99% of it.
Thanks,
Duncan
