Cider does not typically have krausen in the same way that beer does. Krausen is the result of active fermentation in beer, where the yeast produce carbon dioxide and create a thick foam layer on top of the liquid. This foam is often referred to as krausen.
In the case of cider, the fermentation process is generally less vigorous and does not produce a significant krausen. Cider fermentation is typically slower and quieter compared to beer fermentation. This is because cider is made from the juice of apples or other fruits, which contain natural sugars that yeast can ferment into alcohol.
During cider fermentation, the yeast consume the sugars and produce alcohol and carbon dioxide as byproducts. However, the carbon dioxide is usually released more slowly and does not create a thick foam layer on top of the cider. Instead, you may notice some bubbles or a slight fizziness in the liquid as fermentation progresses.
It’s important to note that while the absence of krausen in cider may be different from beer, it does not indicate that fermentation is not taking place. The presence of bubbles or a gradual clearing of the cider are better indicators of fermentation progress in cider.
In my personal experience as a cider maker, I have rarely observed a significant krausen forming during cider fermentation. The process is usually much calmer compared to beer brewing, with the cider slowly bubbling and clearing over time. This slower fermentation allows the flavors of the apples or other fruits to develop more fully.
While cider does not typically have a krausen like beer, it still undergoes fermentation. The absence of a foam layer does not indicate that fermentation is not occurring. Instead, cider fermentation tends to be slower and quieter, with the presence of bubbles or a gradual clearing of the cider being better indicators of fermentation progress.