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Thread: Starting to ferment again?

  1. #1

    Default Starting to ferment again?

    cyser
    Its been down to 1.0 for about a month.
    It has been outside in 20f in a plastic carboy overnight(didnt freeze)
    Its finally clear
    its still1.0 and bubbles are starting to rise again.
    Its been racked a few times and there is just a lite dusting of stuff on botttom
    Lite dusting , can still see table under bottle

    what kind of late activity am I getting?

  2. #2

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    just in case
    sg cider was 1.04
    added gallon of honey to 5 gallons of cider sg wrote down around here somewhere

  3. #3

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    Could still be degassing, what yeast did you use and what was your original gravity? Probably a little cool for MLF? WVMJ

  4. #4

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    About 1.13, note still missing
    empty pack of 1118 on table
    current grav 1.
    Thought I got rid of all that gas with the electric drill last month.
    it is 68f in computer/mead room.

  5. #5
    Join Date
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    If you're warming it up from near freezing, then it is likely just releasing gas, cold must can hold a lot more CO2 than warm must. And degassing usually takes a couple days of concerted effort for me
    "The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
    "When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
    "Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
    "I tend to....um, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014

  6. #6

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    Its been warming up for a couple weeks now.
    Will let it gas away.

  7. #7
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    Quote Originally Posted by smokepole View Post
    Its been warming up for a couple weeks now.
    Will let it gas away.
    Which might still mean it might be refermenting. If it got to 1.000 it might still creep down a bit further to 0.990 or so......

    The warmth could be the catalyst that gives it a gentle shove to go further......
    here's me home brewing blog (if anyones interested....)
    and don't forget
    What the large print giveth, the small print taketh away! Tom Waits.....

  8. #8
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    If it hasn't been sulfited, it could be MLF.
    Lanne pase toujou pi bon
    (Past years are always better)

  9. Default

    Quote Originally Posted by Medsen Fey View Post
    If it hasn't been sulfited, it could be MLF.

    MLF = Maple Leaf Foods, a Canadian food processing company, in case anyone was wondering. Right, Medsen?

  10. #10
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    Quote Originally Posted by Bee Serious View Post
    MLF = Maple Leaf Foods, a Canadian food processing company, in case anyone was wondering. Right, Medsen?
    Gotta watch those Canucks!
    They can't leave well enough alone.

    MLF - malolactic fermentation.
    Lanne pase toujou pi bon
    (Past years are always better)

  11. #11
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    Quote Originally Posted by Medsen Fey View Post
    Gotta watch those Canucks!
    They can't leave well enough alone.
    Oooooh, VERY punny.

    MLF - malolactic fermentation.
    Okey dokey. Was wondering what that was about. I'm sure I'll forget it by the time I see it again.

    Joe
    Intelligence Is Knowing That A Tomato Is A Fruit
    Wisdom Is Knowing Not To Put It In A Fruit Salad

  12. Default

    I have to admit, this is the first year I have had meads come back to life or start degassing. Before that, I had no idea what people were talking about.

    Now I get it. I feel dumb.

  13. #13

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    malolactic
    read about that once, didnt understand it
    should I stop it or let it continue?

    Hmmmm down to .995

  14. #14
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    With a gravity drop of that magnitude, it is probably just your yeast finishing the job.

    Sent from my THINGAMAJIG with WHATCHAMACALLIT
    Lanne pase toujou pi bon
    (Past years are always better)

  15. #15

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    I am planning on putting some of our cysers through MLF, our wildling apples a little high in acid, we like tart apples and dont want to loose to much acidity. We went nuts and make a BOchet with striaght up crab apples, TA 1.8% about, diluted with some regular cider but MLF has got to come to our rescue. Have you tasted it and noticed any drop in how acidic it tastes, is it getting smoother? Is this to soon to ask? WVMJ

  16. #16

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    Quote Originally Posted by WVMJack View Post
    Have you tasted it and noticed any drop in how acidic it tastes, is it getting smoother? Is this to soon to ask? WVMJ
    Smoother?
    My nose doesnt work well, while everyone else gags on skunk I barely notice. My tasters seem to lag the rest of the world also.
    I'm only going to claim dry, with a aftertaste. Similar to a double ipa beer.

    Since I've just finished bottling 6 gallons , was thinking putting a gallon in frezzer till its half froze and tasting the liquid again.

  17. #17

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    that was a lousy experiment,
    still aftertaste, apple taste stronger

  18. #18

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    It held at .995. Wasn't gassy (whipped it with cordless drill). Put it in plastic gallon bottles. Froze it solid. Thawed then poured it off the sediment and bottled it. Gave it away for Xmas.

    Pulled a cork yesterday. Well actually only half pulled it before it flew out. Its not quite as carbonated as beer yet. But its developing some pressure. Have warned everyone to refrigerate it, and drink it soon.

    Where d all that gas come from.??

  19. #19

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    the more it carbonated the better I liked it. Small champagne type bubbles.
    Now if I wanted to do this again on purpose, how would I?

    All the bad bottles are gone now. B U R P

  20. #20
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    You can prime the batch and bottle it in beer bottles. I used to use priming sugar (one cup corn sugar dissolved in one cup boiling water) for 5 gallons of beer. It should work for mead as well.


    Sent from my galafreyan transdimensional communicator 100 years from now. G

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