Hello brewers,
I've done a couple of brews before but this is my first cider and under new climate (I live in Brazil now, only ever brewed at my previous house in Montana). I followed a pretty straight forward cider recipe: 5 gallons 100% natural apple juice, no preservatives, no additives other than citric acid, and added 5 lbs of brown sugar. In the first few days there were lots of fizzing in the carboy and bubbles in the airlock. Maybe 2-3 bubbles per second. Today is day 8 of fermentation and it's at a near standstill. I can still see some small bubbles in the carboy but only about 1 bubble in the airlock every 10 seconds. I kept the carboy in a dark room with blackout blinds and the temperature has been a constant 80 degrees.
Does this sound normal? Should I be concerned? If so, what can I do to save my brew?
Tags: fortuner 2017, hyundai hd700 dong vang, xe tải van dongben
I've done a couple of brews before but this is my first cider and under new climate (I live in Brazil now, only ever brewed at my previous house in Montana). I followed a pretty straight forward cider recipe: 5 gallons 100% natural apple juice, no preservatives, no additives other than citric acid, and added 5 lbs of brown sugar. In the first few days there were lots of fizzing in the carboy and bubbles in the airlock. Maybe 2-3 bubbles per second. Today is day 8 of fermentation and it's at a near standstill. I can still see some small bubbles in the carboy but only about 1 bubble in the airlock every 10 seconds. I kept the carboy in a dark room with blackout blinds and the temperature has been a constant 80 degrees.
Does this sound normal? Should I be concerned? If so, what can I do to save my brew?
Tags: fortuner 2017, hyundai hd700 dong vang, xe tải van dongben
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