Cider…

Well, the telltale ring of foam has appeared on the surface of the fermenting cider, indicating the yeast is just about to break the growing vs. eating threshold. I’d expect that when I get home there should be a goodly layer of foam (still not sure if it is called krausen on cider) on the surface. Yay!

Oh, the ring is — I believe — caused by the initial dosing of yeast settling in the lowest point of the carboy, a ring about 2″ in from the outside wall, all along the bottom. Then as it takes just gets going, the most wee bubbles come from this area, producing a ring of foam on the surface of the cider. After that, it’ll become a wholly roiling mass of yeast and CO₂ and juice and other things, as described previously.

Unfortunately with the start of the fermentation comes the inevitable sulfur smell. That makes it smell a bit ass-y in the basement. Literally.

At least it’s expected.