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-   -   Hard Cider not fermenting (http://www.homebrewtalk.com/f163/hard-cider-not-fermenting-160450/)

XanderBrew 01-31-2010 11:40 PM

Hard Cider not fermenting
My hard cider's OG was 1.0725. This was 3 weeks ago.
I just did a reading and it is only at 1.070. Not much has changed.

I used a red star champagne yeast, started to ferment for a couple days then settled out...still have airlock bubbles but I understand that doesn't mean anything...

Any suggestions? Or will this just take time for the SG to drop.


danielinva 01-31-2010 11:42 PM

Where's your temperature?

twohands 01-31-2010 11:49 PM

Did you add nutrient and did you oxygenate?

XanderBrew 01-31-2010 11:50 PM

It started at 71 but it got pretty cold in my basement recently and it was at 68 for a while. After the last reading I brought it upstairs where it is between 71-73 now.

No Nutrient, and other than shaking the and stirring my carboy when the yeast when in, that would be the best as far as oxygenation...

danielinva 01-31-2010 11:52 PM

Have you checked your hydrometer to make sure it reads about 1.00 in water? And when you say its still bubbling, how often. No airlock activity doesn't always mean no fermentation, but some airlock activity usually does mean fermentation.

Temps seem fine.

Yooper 01-31-2010 11:53 PM

It sounds like the juice had some preservatives in it. What were the ingredients in the juice?

twohands 01-31-2010 11:56 PM

That must seems like it might be a bit on the high side for just shaking, but perhaps someone w/ more experience can comment. Also, did the must have preservatives? (Potassium Sorbate?)

XanderBrew 01-31-2010 11:59 PM

I used pasturized fresh apple cider. Hydrometer reads 1.000 in water.

twohands 02-01-2010 12:00 AM

re-pitch? can't hurt

XanderBrew 03-29-2010 03:41 PM

Ok..re-pitched back in early feb..not much change. Tried a yeast nutrient to "start" it back up about 2 weeks ago...
Did the cider on 1/7/10 OG was 1.0725. Current reading 1.057. Sitting at about 2.5%! Seems to be creeping along. Would adding and granualted sugar or something help me get this up to around 5% at least? It has been 3 months..or should I just tuck it in a corner and forget about it until summer? Is there a limit on how long a cider can sit?


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