Guess I Spoke Too Soon

At the end of yesterday’s post I said the honey wheat cider hadn’t started fermenting very much. Turns out everything, except my patience level, was just fine. As you can see, it’s fermenting just fine now

Using the finger loop as a point of reference, you can see how the krausen (the foamy bubbles) grows over time. From l-r: the cider at 48 hours – at 60 hours – at 72 hours.

Historically, the krausen was referred to as the scum or crust.

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