I racked the cider we pressed a couple of weeks ago from the primary fermenter to a secondary glass vessel.
Everything went well. Since we only pressed about 3 gallons of cider and my vessel holds 5 gallons, I felt I needed to deal with the large head space between the cider and the fermentation lock.
I added just a little sugar (1/2 cup boiled in a cup of water for 15 mins) to the vessel before racking for the yeast to chew on to build up some CO2 and force the air out.
There was one item of note during last night’s racking session. After I opened up the lid of my primary fermenter, I wanted to take a whiff of the cider to see how things were progressing.
I was knocked back two feet. There was so much acidic, nostril burning, carbon dioxide coming out of the top of the bucket that I jumped away from the fermenter.
It took me a while to get my sense of smell back. Ok, like 10 seconds but I had never encountered this phenomenon with beer. It’s been a much more pleasant experience.
I am pretty sure the peak of fermentation was over. It’s not like I took off the lid with the airlock a-clacking…
Not sure why I got this overpowering shot of CO2. Is it coming from the yeast strain (first time using champagne yeast)? Is this normal behavior of a fruit must (first time for that too)?
Maybe a combo of both.
Anyway, tasted the sample from my hydrometer tube (1.000 reading). Tasted good but young. There is a hint of the old press in the aftertaste. Yum?