strongarm

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I mixed 4.5g of organic apple juice and 4.5lbs of organic white sugar and part sugar in the raw. I put in glass carboy and mixed as good as I could. I added 1 packed of dry s-04 (think that was the label) after 36 hours no bubble. Temp is about 67. There is alot of sugar at the bottom of the carboy. I wish I would have mixed it better and maybe had done a yeast starter. Any ideas on what to try or should I wait it out?

Bookem15

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assuming you purchased apple juice without any additives then I would just give it another shake and wait it out if nothing in another 36 hrs then you might try to repitch yeast

gratus fermentatio

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Signs of fermentation can take as long as 72 hrs, longer if you just toss in dry yeast without rehydrating it 1st. I'd give it a stir with a sanitized spoon/dowel (I use a long handled spoon turned backwards) then wait for it to take off.
Regards, GF.

strongarm

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Ok, I will stir it up...I didn't have a long enough spoon/stick to reach the bottom so I will get one. And there were no additives/preservatives in the juice. Thanks.

Daze

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remember too that bubbles are not the best indicator of an active fermentation in the first few days after you pitch the yeast. The liquid clouding up is a far better indicator of activity. the reason for this is you will not see bubbles until the liquid has become co2 saturated. perfect example I pitched part of a wild yeast and apple juice starter in a gallon of cider yesterday. The starter was bubbling away and you would think that the already active yeast would immediately create bubbles in the cider. however because there is a full gallon of cider just weighting to absorb CO2, as of this morning there were no bubbles, however the cider has clouded so I know the starter is growing AND I imagine visible bubbles will start to form any time.

I think some times people have the idea that each bubble is created by one yeast, but yeast are so small and the amount of co2 that each one is excreting is so minimal that one little bubble is the product of 1000s of yeast. When you are dealing with such small quantities of CO2 it easily dissolves directly in to the liquid until saturation is reached.

kramer

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I just did a cider, and posted the same question. Mine took about 2 or 3 full days to really start going. Then, it was non-stop for 6 more. Just give it time. Also, the cider I used had preservatives....but that didn't affect anything, in the end.

Mine turned out really, really good......even though I used "turbo yeast". It ended up ~15% abv and just a hint of sweet apple. One tall glass of that and you're I'm doing one now with regular bakers yeast. It's been bubbling for 3 days now; and the SG is still 1.075. Looks like this is going to take a while.

strongarm

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Got home from work today to see activity in the airlock...took 72 hours. Next question. Can someone help me on calculating the OG. My reading was 1.060 but since most of the sugar was sitting on the bottom I don't think the reading was right. Ingredients were 4.75 g apple juice, 3lbs organic cane sugar, 2 lbs sugar in the raw.

Daze

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I would say you are some where in the neighborhood of 1.075. I prefer to think of it in terms of PA or potential alcohol. 1 pound per gallon is about 5% PA apple juice on its own is also about 5% PA so that would be 10 % which would make you estimated OG some where around 1.075

strongarm

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Thank you, that makes it easy for me to estimate. I am curious on the math. Is anyone able to show me the math. My juice says 24grams of sugar in 8oz so 384 grams of sugar in 1 gallon of my juice. That's a total of 1824 grams of sugar in my 4.75lbs of juice. Kind of stuck here.

Daze

Recipes 

those specifics get us a lot closer. I am a math guy too. approximately 450 grams of sugar per gallon will give you 5% PA so 9.2% pa or an OG of about 1.070