I'm in my 2nd batch of cider, the first one was pure cider juice from a farm, and it produced the krausen ring, i figured thats because it was fresh cider, though i did pasteurize it.
the 2nd one is pasteurized cider/juice (again from a farm) and its doing the same thing, the foam ring. in the first experiment i used lalvin 71b-1122 and in the second batch i used ec-1118.
I read that most folk making hard cider never get the krausen ring, so now i'm wondering, what is going on?
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- Joined: |09 Apr 2011|, 19:50
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- Location: SW Ontario