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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Average time for fermentation to take off?
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Old 10-17-2007, 04:52 AM   #1
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Default Average time for fermentation to take off?

Hi all,

I'm new here, but have brewed a number of beers from both dry yeast and packs. That said, most of the time there was quite a bit of activity within 24 hours of pitching.

I just started my first cider with 2 gallons unpreserved cider from a local farm, pitched with dry wine yeast and no nutrient, and perhaps a half pound of brown sugar. 48 hours later, there are no signs of activity. What is the longest I should expect before re-pitching? Could I simply use the bottom of a bottle of homebrew, rather than make the trek out to the brew shop?

And just out of curiosity: has anybody tried cider made with Belgian yeast?

Thanks.

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Old 10-17-2007, 09:00 AM   #2
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generally, mine is started within 24-48 hours, but depending on temps it could take up to 72. You could try giving it a stir or gentle shake, and if that doesn't do it, then re-pitch.

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Old 10-17-2007, 01:07 PM   #3
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I don't know about averages, but both the batches I started last night (a liquid hefeweizen yeast and a dry ale yeast, each in a gallon of pasteurized unfiltered juice) were bubbling merrily 9-10 hours later. A previous batch, with wine yeast, was going within about the same time-frame, if I remember right. But none have produced much in the way of a wort-like krauesen. Temps are in the mid 70s. Oh, and I did use a tsp of yeast nutrient in each, for what that's worth.

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Old 10-17-2007, 11:55 PM   #4
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My first cider (pitched 6 days ago), using WLP720, showed signs when I looked at it 12 hours later. At 16 hrs after pitching, it was going strong. At 24 hrs after pitching, I needed a blowoff tube because I was getting cider in my airlock.

I made a starter 24 hrs before pitching, though.

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Old 10-18-2007, 12:26 AM   #5
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i used lalvin #1116 dry wine yeast on a 5 gallon batch no preserves and i had steady action on the airlock less than 12 hours later

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Old 10-18-2007, 12:58 AM   #6
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Quote:
Originally Posted by mr_stimey
i used lalvin #1116 dry wine yeast on a 5 gallon batch no preserves and i had steady action on the airlock less than 12 hours later
My last batch with Cote de Blancs took off in <16 hours. That was with 5 gallons of juice, two yeast packets and no yeast nutrients.
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Old 10-18-2007, 01:26 PM   #7
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Thanks for all the responses... when things seemed hopeless, I gave the bucket a good shake, and lo and behold there is plenty of action to be witnessed. The smell coming from the airlock is a little funky, but hopefully it all works out.

Thanks.

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Old 10-18-2007, 11:03 PM   #8
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The funky smell may be from the natural yeast that you didn't kill off first.

That is, if you didn't pasterize or (preferrably) add campden beforehand.

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Old 10-25-2007, 10:15 PM   #9
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Most of my batches of everything including my ciders started within 24 hours, usually 8-12 hours. Double check your seal on fermentor especially if using an ale pail. Give it a good shake for 2-3 minutes. Keep it warm. Give another 12-24 hours. Then, if no dice. Pitch again with another yeast. Make sure to rehydrate according to directions and it showing signs of activity before pitch.

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