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3

How soon is "soon"? It looks like you've sprinkled dry yeast across the top of your (chilled) brew kettle and maybe waited 10-20 minutes? If so, this is the yeast "blooming" in response to being reactivated from their dried state. At what temperature is the wort? Can you provide any more detail about your process?


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"High Krausen"/"Exponential Growth Phase" As the yeast feeds it produces co2 and the bubbles make a foam of yeast and other materials in the beer.


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Short answer? Yes. In fact, I would move your cider to secondary. This is also a good time to dry hop it if that's a thing you want to do.


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You should be ok just using less than an 1/8th of it, but wouldn't do harm adding the whole pack. Just follow the pitching instructions on the yeasts datasheet. Hydration etc.


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If its food grade plastic then sure it shouldn't be a problem. I wouldn't recommend racking after a few days for no reason other than getting into a new container. You don't want to separate the cider (or beer or wine) from the fermenting yeast too soon. After a few days some of that yeast is likely to already be flocculating out, but its still active and ...


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I use a 1500w space heater with a fan. Aim it at the wall or have a shield for your carboys. I've found if warm air hits the carboy directly it will kinda bake on krausen in that area. To prevent the heater from comming on right after the freezer cycles. Put your prob in a thermo well in the fermentor, or a large glass bottle of water. Set the temp ...


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Okay so for those that are reading this I have found the answers to these questions: How much yeast to 1 gallon of organic cider: 1/2 Packet of champagne yeast. How long to let it ferment for that beer taste: about 4 days. Once it is done fermenting do I need to do anything or just refrigerate it? YES! Remove the hard cider with a pump into another jug ...


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Large plastic containers (especially food grade containers) usually make excellent fermentation vessels if a bubble trap is fitted or any closure/lid/cap is not fastened tight but can allow CO2 out as fermentation proceeds. Failure to allow CO2 to escape will cause bottle inflation and possibly bursting. Many home brews are made in 25 litre plastic buckets ...



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