I’m brewing two gallons of cider from Whole Food apple juice. I added a 1.5 cups of sucrose to the one on the left. The one on the right, an 18.5 oz bottle of Agave syrup I had laying around four about a year. Both batches clocked in at 1.090 before I pitched a half-packet of S04 in both. The S04 I’ve had since last summer as well, but it’s been in the freezer. The cider was room temp (~72F) when I pitched.
Any thoughts as to what’s going on in the right side? The yeast is swirling around the bottom and sometimes coming up to the top, but not getting a full krausen like the batch on the left. Both batches are still bubbling away and smell OK. A current gravity reading would be a nice thing to post, but I’m not sure what I would use to get a sample out of the jugs. I’d rather not tip the jug to pour some out. If it would be of great importance I’ll figure something out.
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