Have you racked it off the yeast or are you letting it settle for a while before doing that? Will it clear better in the cool? I suspect the garage is the place for that.
What is your plan? Keep it as dry flat cider? I'm wondering about playing about with seeding a malo-lactic fermentation to take the edge of the acidity of mine. Suspect it's going to be a bit much. If you bring a sample of yours round round we can test the pH for you.
My cider-yeast demijohns are slowing right down now after 10 days of furious fermentation, I reckon about 1 ploop per every 15 seconds. The "au naturelle" ones are going great guns still though after a slow start.
My next batch will be fermented in the garage - a slower ferment is meant to yield a better cider. Maybe get it started inside and then outside with it.
Have you racked it off the yeast or are you letting it settle for a while before doing that? Will it clear better in the cool? I suspect the garage is the place for that.
ReplyDeleteWhat is your plan? Keep it as dry flat cider? I'm wondering about playing about with seeding a malo-lactic fermentation to take the edge of the acidity of mine. Suspect it's going to be a bit much. If you bring a sample of yours round round we can test the pH for you.
My cider-yeast demijohns are slowing right down now after 10 days of furious fermentation, I reckon about 1 ploop per every 15 seconds. The "au naturelle" ones are going great guns still though after a slow start.
My next batch will be fermented in the garage - a slower ferment is meant to yield a better cider. Maybe get it started inside and then outside with it.