Krausen Everywhere?

[Daniel Armes]

Hi all,

New to this cider making business, but managed to get 75 litres of freshly pressed juice in three plastic fermentation vessels a couple of weeks ago.

I put in camden tablets as per the packet instructions, then a few days later some yeast nutrient again as per the instruction.

The juice was stored with an air lock in place at around 16 degrees C for maybe 10 days in total with very little 'action' going on.

I then added a wine yeast (vin classe) from Somerset and still nothing, so i moved the vessels in to the kitchen at around 19-20 degrees.

After about two days I have one vessel going along really nicely with a bubble every second or so. The other two were a bit slower at around 3-4 seconds between bubbles.

This morning however the two slower ones have kicked right off. There was Krausen all over the place and i've had to put 'blow off' tubes in place after a quick read up before coming in to work.

Will this settle down?

Is this to be expected?

Have I ruined it all by being impatient with the natural yeasts?

Thanks in advance for taking the time to read this post.

Daniel

[Andrew Lea]

On 30/10/2013 11:52, Daniel Armes wrote:
>
>
> This morning however the two slower ones have kicked right off. There
> was Krausen all over the place and i've had to put 'blow off' tubes in
> place after a quick read up before coming in to work.
> Will this settle down?
> Is this to be expected?
> Have I ruined it all by being impatient with the natural yeasts?

"Krausen" is a brewing term not used in cider making. Cider is a fruit
wine, not a beer. You will not earn many friends here by using brewing
terminology ;-)

I don't know where you got your 'instructions', but it is quite normal
to have a delay of a couple of weeks after sulphiting while the wild
yeasts get going. Just think how those few cells have to multiply, maybe
by ten thousand times, until they can saturate the liquid with CO2 and
you can see all those bubbles. It takes time.

It will indeed all settle down. You haven't ruined anything by being
impatient. Clean it all off, replace the airlock and relax. See here for
more 'instructions' http://www.cider.org.uk/part3.htm

Andrew

--
Wittenham Hill Cider Portal
www.cider.org.uk

[Daniel Armes]

Like I said I'm new to this, sorry for any offence. What should I be calling it then?

I got home today after work and they had settled down. Ive replaced the 'blow off' tube with the airlocks and things are back to 'normal' or at least what i'd think was normal.

As for instructions, I meant the instructions on the associated packaging of the additives used.

However, generally i have been avidly reading the process as laid out by a certain Wittenham Hill Cider Portal, and now i'm talking to him. I'm star struck!

Thanks for the info on your site, and calming my nerves in your post.

I only ever really drink cider from Bridge Farm, at the Dorset Steam Fair, as the commercial stuff doesnt quite do it for me.

Nigel's stuff just seems like how it should be?

Thanks, Daniel

[Andrew Lea]

On 30/10/2013 19:25, Daniel Armes wrote:
> Like I said I'm new to this, sorry for any offence. What should I be
> calling it then?

"Foam" sounds good enough to me. I don't know why some home-brewers feel
the need to lapse into Milwaukee German. It always seems highly
pretentious to me. Anyway, the term Krausen is not used in UK
cidermaking. Nor is Trub (the English for which is Lees).

> I only ever really drink cider from Bridge Farm, at the Dorset Steam
> Fair, as the commercial stuff doesnt quite do it for me.
> Nigel's stuff just seems like how it should be?

Agreed. If you can match Nigel you'll be doing OK!

[Nat West]

Old cidermaking books call it "the ferment" sometimes. I like to use that word, but I also use Krausen, always saying it with a thick German accent.

[Daniel Armes]

Haha, me too, since I learnt it anyway.

My juice has now settled right down. I mentioned above that I originally had it in a cooler room, would there be any problem in moving it back in to there now?

Also, I've been looking for more info on 'racking', can someone point me in the right direction? Is it just trying to move the juice without the sediment stuff?

Thanks in advance.

[Ray Blockley]

 "Is it just trying to move the juice without the sediment stuff?"

 

Exactly that, either by tap, syphon or pump, to transfer the clearer/clearing cider from one container to a fresh clean one and leave as much of the debris in the form of lees or sediment behind. You don't need to be too particular at first.

 

Some do not rack at all until drinking / selling / bottling time - it is an advised strategy but not a hard and fast rule. For various extraneous reasons, I didn't rack last year's cider at all from pressing until boxing up for sale in October of this year - so 12 months on the sediment. I'm still wondering if it was the better for it...

 

Ray 

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[Daniel Armes]

Thanks Ray

[michael]

Isn't the traditional name for the initial rapid fermentation,leading to foaming and messy air locks,called the 'flying lees' ?

Michael

[Thomas Fehige]

2 cents from Germany: While "Kräusen" (yes, two dots on the a, please ;) ) indeed seems to be a beer-only term, "Trub", syn. "Trubstoff" is used in beer and wine making contexts, also in juices. It denotes all the solids in the liquid, be they sedimented or afloat.

"Kräusen" is pronounced something like "kroyzen" (without the dots it would be "krowzen"), "Trub" would sound like "troop", "stoff" like "shtof". The "r" rolls somewhere at the back of your tongue.

Happy training ;) -- Thomas