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-   -   1 week later... is there still hope for my cider? (http://www.homebrewtalk.com/f32/1-week-later-there-still-hope-my-cider-259366/)

JasonOdd 07-27-2011 08:49 PM

1 week later... is there still hope for my cider?
 
I slapped 5 gallons of un-pasteurized, preservative free Minea Farms apple cider and 5 crushed Campden into my 6 gal carboy. 30 hours or so later, I added 1lb brown sugar (boiled w/ water and cooled)
Before the sugar my OG was 1.052, after the sugar it was 1.060

I then added 1 packet of Wyeast Lab's 4184 Sweet Mead activator yeast directly to the carboy and gave it a solid shaking & swirling.

My air-lock never moved or gave any sign of life. I saw no action in the carboy.

It's been at least a week and I decided to give it a smell and test the gravity.

It smells like apple cider with no off-smells and the reading is 1.052.. so I guess something has happened.

I gave it another massive shake and mixed the lees up real good (they had all fallen) and put the air-lock back on it.

Am I making vinegar at this stage? Should I just wait 3 more days and see happens, or is it time to dump $40 of juice on the yard and try again?

Ckarsanac 07-27-2011 09:08 PM

If it doens't smell off and you're pretty confident of your cleanliness, I would just pitch another round of yeast. Do you have any more? Maybe the Campden wasn't completely gone yet... They should be now.

Definitely pitch some more yeast and give it another week. Don't ditch it unless it starts to smell vinegar-y...

david_42 07-27-2011 09:18 PM

May not be enough nutrients for good cell growth, but since the fermentation has started, it should keep working.

What is the fermenter temperature? Wyeast indicates 65-75F, that makes me thing the yeast is very sensitive to temperature.

JasonOdd 07-27-2011 09:22 PM

I am fanatical about cleaning and sanitizing and the temp has been 68 - 72 in this room.

So I guess I'll buy another packet of yeast... beer is way cheaper :-p

Thanks

Ckarsanac 07-27-2011 10:39 PM

Yeah. It is expensive. I think Mead is even more expensive to make! $60 for honey to make a 5 gallon batch....

Do you have any yeast nutrients to add, too? Maybe a tsp or 2 should help lots...

Foomoochoo 07-27-2011 10:57 PM

Take a gravity reading in a couple days. If it is stagnant, re-pitch the yeast after some aeration. Should be plenty of nutes to start fermentation at least.

JasonOdd 07-27-2011 11:23 PM

Well.. the airlock just burped! ... Maybe the air from mixing it around and getting the yeast off the bottom will bring this rebel cider into submission!

If the gravity is the same this weekend I'll pick up some more yeasties and "nutes".

RobWalker 07-27-2011 11:31 PM

The airlock's not a great sign of fermentation, just air escaping, although it sounds like you already know this...if it's going constantly, then it's fermenting. :)

If it still doesn't work, or if you have this problem again, try making a yeast starter and mixing it in.

frydogbrews 07-29-2011 06:16 PM

another note though, to make vinegar, acetobacter would've had to get in there, usually by fruit flies.
anyway, if it does end up as vinegar, don't throw it away!!! delicious applecider vinegar with the "mother" still in it is expensive to buy in the stores, plus it crazy good for you, and, as stated, it's delicious!

CoffeeSnob 07-29-2011 10:35 PM

Quote:

Originally Posted by frydogbrews (Post 3127515)
another note though, to make vinegar, acetobacter would've had to get in there, usually by fruit flies.
anyway, if it does end up as vinegar, don't throw it away!!! delicious applecider vinegar with the "mother" still in it is expensive to buy in the stores, plus it crazy good for you, and, as stated, it's delicious!

How do you go from hard cider to vinegar? I'd be interested in taking a bottle of my latest cider and making a great vinegar!


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