Very Wild Fermentation

[tobybowes]

Hey guys! This is my second year making cider and last year went really well. I recently pressed 100ltrs of juice and the only difference this year compare to last is the quality and quantity of apples available just like most others are experiencing.

As I did last year I put the juice into a 100ltr barrel with an air lock and the same amount of head room as last year too (and same sterilising practice throughout). Only this year instead of a slow and steady fermentation (bubbles every few seconds-minutes) its a constant stream of gas (just like if you turned a tap on a gas bottle). I've had to remove the air lock to clean several times already which results in foam on the floor as the barrel just over flows with it quickly (like someone's shaken a beer can but it never stops).

I've used unwashed apples for a natural fermentation and I've added nothing (exactly the same as last year) but I can't help worrying a little, I'm sure it's normal and will slow eventually but a little reassurance is needed.

BTW last years cider was fantastic (extremely dry but good sweetened with juice or lemonade), we made 600ltrs and we're still finishing it off!

Thanks in advance,
James

[Claude Jolicoeur]

tobybowes wrote:
> As I did last year I put the juice into a 100ltr barrel with an air lock
> and the same amount of head room as last year too (and same sterilising
> practice throughout). Only this year instead of a slow and steady
> fermentation (bubbles every few seconds-minutes) its a constant stream of
> gas (just like if you turned a tap on a gas bottle).

Are the apples from the same orchard than last year's?
It would look like this year's apples contain more nitrogenous
nutrients, hence faster fermentaion. Or last year you pressed them
later in the season?
Try to think of what is different in the apples this year...
Naturally, the climatic conditions may also have some influence on the
nitrogen content of the apples.
Claude

[tobybowes]

Yes there from the same mixed tree orchard so apart from the odd tree they're all the same apples. I shall do some research into this now I know it could be the nitrogenous nutrients.

But as a quick note should I be doing anything or just let the process continue and allow it to naturally slow down?

Thanks for your response. Hopefully eventually I'll of learnt enough to start helping others on here as well :)

[Claude Jolicoeur]

tobybowes wrote:
> But as a quick note should I be doing anything or just let the process
> continue and allow it to naturally slow down?

The only thing really you could do to slow it down is to rack it
early. But before doing that, try to measure the SG and see the speed
you have.
Claude

[Tim]

It is still quite warm so a fast ferment is not surprising, just leave the top off until it dies down enough to use the air lock.

 

Tim

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[Andrew Lea]

Turbulent wild fermentations as described are typical of unsulphited cider juices in their apiculate yeast phase. Later on the Saccharomyces take over and things quieten down. 

If you are doing totally natural fermentations without adding or controlling or measuring anything this is the sort of thing you should expect. There will be enough natural variation in yeast load, apple composition and temperature that things will not be the same from year to year. 

Andrew

Sent from my iPhone

[Tim]

As below, is a regular occurrence in my sheds.

 

[tobybowes]

Thanks again for the reassurance that its normal when not adding/controlling anything :)

[Funk Factory]

If you are re-using the barrels you used last year, there could be the addition of "trained" yeast from the previous batch.