Cyser, pellicle or yeast?

[Billiamos]

Hello everyone,

Very new to home brewing and just finished my first batch of mead. I am currently trying a cyser recipe and am a bit concerned. I referenced some other threads and I may be more unsure now than ever before.

I am 4 weeks into fermentation, I used 3lb of orange blossom honey, 1.5 liters of Treetop apple juice, 1 pack of Lavlin D47 yeast, and a pack of yeast nutrients. I did not have the tools to take a gravity reading initially.

The film is on top of the cyser with small bubbles, it sits on top of a haze near the top of the brew. Some threads say it may simply be yeast suspended at the top as cyser is thicker than mead but pellicle images are looking similar. Any help or feedback is appreciated, im still a bit green to everything!

 

[Squatchy]

I kinda doubt that Mead is alive. The Appl Juice had sulfites in it, so it doesn't ferment on its own. I don't think your yeast got going.

 

[Billiamos]

I kinda doubt that Mead is alive. The Appl Juice had sulfites in it, so it doesn't ferment on its own. I don't think your yeast got going.

Hi Squatchy,

Thanks for the response, the applejuice was sulfite free and had very aggressive fermentation in the first 2 weeks and it slowed down over the last 2 weeks. I plan on racking it into another carboy within the next couple nights and giving it a try

 

[Squatchy]

Hi Squatchy,

Thanks for the response, the applejuice was sulfite free and had very aggressive fermentation in the first 2 weeks and it slowed down over the last 2 weeks. I plan on racking it into another carboy within the next couple nights and giving it a try

Hi

Wow. I have never heard of that before. Am I guessing you must live in Michigan or somewhere nearby? I'm 63 and have never seen such a thing sold in a store. Did you buy that at a roadside farm stand?
What is your gravity now?

 

[Billiamos]

Hi

Wow. I have never heard of that before. Am I guessing you must live in Michigan or somewhere nearby? I'm 63 and have never seen such a thing sold in a store. Did you buy that at a roadside farm stand?
What is your gravity now?

 

[Billiamos]

Yes I live in michigan, I got this juice from the supermarket but was not an easy find. I understand minute maid has some applejuice that works as well.



I didn't have any tools to take a starting measurement but currently it is at 1.020. Comparing that to the refractometer at about 17 brix, an online calculator puts me at about 15.431% abv.



Taste is tart, dry yet still sweet. Overall I am very happy with how this turned out

 

[Squatchy]

I misread your first post. LOL. Silly me. That's not pellicle. And I suspect you have run it down to as low as it will go. And that you started pretty high to have that much sugar left over. I don't know what temp you ran it at. That yeast gets supper grumpy over about 60, if I remember correctly. You can look it up. When yeast are unhappy. They make all kinds of off-flavors. That's a really lovely yeast when it doesn't get too hot.

 

[Billiamos]

I misread your first post. LOL. Silly me. That's not pellicle. And I suspect you have run it down to as low as it will go. And that you started pretty high to have that much sugar left over. I don't know what temp you ran it at. That yeast gets supper grumpy over about 60, if I remember correctly. You can look it up. When yeast are unhappy. They make all kinds of off-flavors. That's a really lovely yeast when it doesn't get too hot.

I've read different Temps for this yeast bit the general consensus seems to be around 60-65 degrees. Most are saying not to exceed 72 degrees. I don't have a great setup in a 1 bedroom apt but the temp stayed between 65 and 70. I cant say I've tried a cyser before this so I'm not sure I'd even notice the off-flavors lol. Certainly a strong brew. I'm letting in age in a carboy for a couple more weeks before bottling.

 

[ckroyce124]

I've read different Temps for this yeast bit the general consensus seems to be around 60-65 degrees. Most are saying not to exceed 72 degrees. I don't have a great setup in a 1 bedroom apt but the temp stayed between 65 and 70. I cant say I've tried a cyser before this so I'm not sure I'd even notice the off-flavors lol. Certainly a strong brew. I'm letting in age in a carboy for a couple more weeks before bottling.

 

[ckroyce124]

If you are happy with the sweetness level I would stabilize it by racking it into secondary with appropriate doses of potassium sorbate and potassium metabisulfite. I used to fight the battle of not using those and had a couple very sad and expensive losses that went down the drain.