Hi, I am a supernewb with fermentation, I understand the basic science but 1st hand experience often trumps that. I have 4 Questions. I started a 1 gallon batch of cyser and it is definitely fermenting but I have questions. I am now about 4 & 1/2 months into fermentation I have already done my primary which was very active and have racked into a secondary. 1.)After re-racking into secondary, I noticed a significant dropoff in fermentation; is that normal? 2.)After continuing in the secondary fermentation vessel I have seen particulate of a brown/black variety settle and accumulate in the bottom; is this normal? 3.)Should i re-rack in secondary to another fermentation vessel and if so, when(i.e. how far into ferm)? 4.)Is a 6 month cyser worth it or should I go for the full year in secondary, and how long should I bottle condition for a flat(non-carbonated) cyser?
I ask those who have done it because there are few that still do, and I ask in general because if you're doing it your time for talking it is small and precious and I appreciate the advice.
I have lost my original records by having my laptop stolen but the recipe was roughly this:
3 lbs trader joe's mesquite honey
1 & 3/4 gallons unfiltered, un-pastuerized apple cider
1/2 gallon un-pastuerized cherry juice
spices(all fresh ground organic) nutmeg, cinnamon, chinese 5 spice powder
1 packet Red Star Cuvee yeast(this is what I am most concerned about it as I used enough for 5 gallons having been told overpitching doesn't hurt)
Fermax yeast supplement
I have lost my OG readings so I cannot determine abv(which I don't care about, from tasting a bit when racking to secondary it's on par with decent grappa)
Please try to answer my questions and give me some advice on whether to wait; or chuck it and brew a new batch.
I could definitely use some help here.
I ask those who have done it because there are few that still do, and I ask in general because if you're doing it your time for talking it is small and precious and I appreciate the advice.
I have lost my original records by having my laptop stolen but the recipe was roughly this:
3 lbs trader joe's mesquite honey
1 & 3/4 gallons unfiltered, un-pastuerized apple cider
1/2 gallon un-pastuerized cherry juice
spices(all fresh ground organic) nutmeg, cinnamon, chinese 5 spice powder
1 packet Red Star Cuvee yeast(this is what I am most concerned about it as I used enough for 5 gallons having been told overpitching doesn't hurt)
Fermax yeast supplement
I have lost my OG readings so I cannot determine abv(which I don't care about, from tasting a bit when racking to secondary it's on par with decent grappa)
Please try to answer my questions and give me some advice on whether to wait; or chuck it and brew a new batch.
I could definitely use some help here.
