3 replies to this topic

[MtnBrewer]

I'm going to use this post to blog the progress of my naturally fermenting Apple Butter Cyser. My plan is to get a natural fermentation going first and then slowly feed it sugar, honey and all the other ingredients in ABC. If/when the fermentation stalls, I'm going to introduce some Eau de Vie yeast to pick up the ball.2010.10.16 1730 1.062 50°F - Original gravity2010.10.17 1200 -.--- 49°F - Positive pressure on airlock2010.10.23 0730 -.--- 50°F - Small krausen forming2010.10.27 2000 1.062 50°F - No drop in gravity yet but there is fermentation

[EWW]

Nice.I'll be following this thread closely. Hope the project turns out well

[EWW]

Is there a reason you are keeping it around 50F at this stage? I would have thought that you would want it in the mid 60s to encourage yeast growth.

[MtnBrewer]

Is there a reason you are keeping it around 50F at this stage? I would have thought that you would want it in the mid 60s to encourage yeast growth.

Trying to preserve the apple aroma as much as possible. If I don't get sufficient yeast growth, I may warm it up. I haven't seen any activity since Sunday.