barney
Member
- Joined
- 8/12/04
- Messages
- 20
- Reaction score
- 3
Hi there. I bottled a Black Rock Apple Cider on 24/11 into 740mL PET, with the "large" measure of dextrose into each bottle. I can tell from squeezing the bottles how much gas in there, and at this stage, it doesn't seem like much at all. ie. the bottles are quite "squishy". However, there have been a couple of bottles that have hardened up quite nicely, which I put into the frisge overnight, and the gas content was OK on drinking.
What is wrong? Am I impatient? The guy at the LHBS told me that cider uses a wine yeast which is slower-acting than regular beer yeast, and therefore the secondary ferment would take longer. I am happy to wait, but if this is the case, why are some bottles hard and others squishy?
I used no-rinse steriliser if that's of any consequence.
What is wrong? Am I impatient? The guy at the LHBS told me that cider uses a wine yeast which is slower-acting than regular beer yeast, and therefore the secondary ferment would take longer. I am happy to wait, but if this is the case, why are some bottles hard and others squishy?
I used no-rinse steriliser if that's of any consequence.