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Not particularly worrying. If temperature is under control and yeast amount is right, then head space as others say - as well as using a blow-off tube rather than a traditional air lock.


No. You didn't kill your cider, this description sounds like a perfectly normal fermentation. Generally a yeast fermentation is vigorous in the first 1~7 days (typically producing a krausen), this phase is known by the term "primary fermentation". The time taken can be significantly different depending on temperature, sugar-concentration, amount of yeast, ...


The foam you are talking about is normally called "kraüsen" (mostly) or "barm" (sometimes, UK). The sediment at the bottom is excess yeast and trub that has dropped out of your beer. Even if a fermentation is going on for a longer time, this layer will form, so do not worry about that. Looking at the picture, I see that you had a very vigorous fermentation. ...


I don't think there is any information you could glean from the krousen about the final product of the beer that you wouldn't have implicitly from your recipe and fermentation conditions. The strongest thing your krousen might indicate is the health of your yeast- although this is probably a weak indicator at best.

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