Keev Question

[thepgr...@gmail.com]

I've never keeved. Never tried. But is it possible to happen without trying?

This is a mix of Bramley Seedlings and Bosc pear at about a 50/50 ratio. Pressed on Oct 8, Sulphited and added pectinaise on Oct 9, yeast pitched on Oct 10. Now on Oct 13 you see what I see in the photos. I re-read the keeving section in Claude's book and it seems like I've done everything exactly wrong to achieve a keeved cider, but it sure looks like perhaps a cap is forming. The temp in the cider room is 63 F. And there are bubbles in the airlock. Am I getting lucky? and is there anything I can do to try to help the luck along?

[Andrew Lea]

It is possible to achieve a spontaneous keeve, but I really don’t think you have one there. Things that count against it are your use of pectinase (not PME), the added yeast, the high temperature and the mix of fruit. 

All I can see in your picture is a normal fermentation with some cloud at the top of the jar (possibly due to pear tannin). I don’t see any sort of a cap apart from what is normal in regular cider fermentation.

Others may have a different view.

Andrew

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Wittenham Hill Cider Page

www.cider.org.uk

On 13 Oct 2023, at 16:31, thepgr...@gmail.com <thepgr...@gmail.com> wrote:

I've never keeved. Never tried. But is it possible to happen without trying?

This is a mix of Bramley Seedlings and Bosc pear at about a 50/50 ratio. Pressed on Oct 8, Sulphited and added pectinaise on Oct 9, yeast pitched on Oct 10. Now on Oct 13 you see what I see in the photos. I re-read the keeving section in Claude's book and it seems like I've done everything exactly wrong to achieve a keeved cider, but it sure looks like perhaps a cap is forming. The temp in the cider room is 63 F. And there are bubbles in the airlock. Am I getting lucky? and is there anything I can do to try to help the luck along?

<IMG_893B90ABB7A5-1 2.jpeg><IMG_893B90ABB7A5-2 2.jpeg>

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<IMG_893B90ABB7A5-1 2.jpeg><IMG_893B90ABB7A5-2 2.jpeg>

[Lisa Pedersen]

Hi there!

I am also wondering about the airspace in your carboy. If you have some extra juice to fill up to about 2 or 3 inches from the top you’ll have less air exposure.

Lisa Pedersen 

Sent from my iPhone

On Oct 14, 2023, at 2:22 AM, Andrew Lea <ci...@cider.org.uk> wrote:

It is possible to achieve a spontaneous keeve, but I really don’t think you have one there. Things that count against it are your use of pectinase (not PME), the added yeast, the high temperature and the mix of fruit. 

To view this discussion on the web, visit https://groups.google.com/d/msgid/cider-workshop/BF90F17C-A8AA-49F2-A2E6-7E2033AB5C31%40cider.org.uk.

[thepgr...@gmail.com]

Thanks, Andrew. Ok. I will not get my hopes up.

Lisa, I just pitched the yeast so need plenty of room for foaming.