White fragments start to appear on top

[Dan]

Hi,

Its my 3rd year to make cider from mixed apples. Due to low produce in the Baltics this year, I did 10L in a bucket a month ago. Over past week fermentation (bubbling) has redced a lot and now I am afraid of contamination. 

Here are initial values:

Sugar 110 g/L

Gravity 1042

Should I check gravity and aim to bottle? 

Thanks for your suggestions! 

[Jeremie Reinhart]

If it doesn't smell bad. Just filter it into another vessel.

Jeremie Reinhart

"Hard work beats talent, when talent doesn't work hard"

“Today I will do what others won't, so tomorrow I can accomplish what others can't”

--
--
Visit our website: http://www.ciderworkshop.com
 
You received this message because you are subscribed to the "Cider Workshop" Google Group.
By joining the Cider Workshop, you agree to abide by our principles. Please see http://www.ciderworkshop.com/resources_principles.html
---
You received this message because you are subscribed to the Google Groups "Cider Workshop" group.
To unsubscribe from this group and stop receiving emails from it, send an email to cider-worksho...@googlegroups.com.
To view this discussion, visit https://groups.google.com/d/msgid/cider-workshop/CAFATN0%3DLFmOnr1vupqZ46_fjTpP_f6ovTwEUkYYs0vGx_55wiA%40mail.gmail.com.

[Alexandra Beaulieu Boivin]

Hi!

What you’re describing sounds like a thin film yeast forming on the surface. It often happens once fermentation slows down and the cider is no longer protected by CO₂. It’s not dramatic if it’s just starting, but it can lead to oxidative flavors if left too long exposed to air.

I’d recommend removing as much of the film as possible (a coffee filter inside a sieve works fine or a filter if you have) and then bottling soon, once you’ve checked that gravity is stable. Bottling keeps it safer because it removes oxygen contact.

This usually happens more easily when pH is higher, temperature is warmer, and there’s oxygen exposure. Even if a little residue remains in the bottly, it’s mostly aesthetic, it won’t keep evolving and won't affect flavor.

Hope this helps!

Alexandra

@alexandravinumartisan

[Dan]

Thank for all the advice! It will be holiday weekend in Latvia now, so plenty of time to bottle. Should I add little more sugar when bottling? 

Predominantly aroma is of cider brew, however slight vinegar undertone is present. Not sure is there a point to take reading of pH as well at this stage...

[Faca Nos Dentes]

Me personally I would never bottle at such a high SG. You have the risk of refermentation in spring and you will end up with cider bombs in your hands.

I would rack it and put in a vessel fully topped up with a bubbler on top.

Let it ferment slowly during the winter until you reach your desired and safe SG to bottle.

To view this discussion, visit https://groups.google.com/d/msgid/cider-workshop/b3aa951e-0a07-40b6-a40f-72f074eb7237n%40googlegroups.com.

[tanja s]

I suppose you calculate gravity fr Brix? I came across considerable differences, depending on which refractometer you use… which will be important for avoiding bombs. I suggest calibrate and calculate fr brix. 

 Cheers

/T

To view this discussion, visit https://groups.google.com/d/msgid/cider-workshop/CAD0qMKHT2_3_dbV59WJA5fZkmXnEgjhwZoiygGVN1OiqWHqR-g%40mail.gmail.com.