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Old 09-27-2010, 09:44 PM   #1
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Default Cider problem (I think)

I'm trying to make my first batch of cider, and on Wednesday I added 5 campden tablets (crushed) to 5 gallons of freshly pressed juice. On Thursday I added 1.5kg of sugar and on Friday I added 1 sachet of cider yeast. Not much was happening but by yesterday there was bubbling/foam appearing on the surface of the juice. However, today, it's pretty much gone.

I let some out to test the gravity, and it hasn't changed from when I pitched the yeast. Have I blown it or is it just taking a while to get started?

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Old 09-27-2010, 09:53 PM   #2
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I don't use camden (my lady is allergic to sulfites), but isn't that way too much? It is possible that the yeast just can't do anything with all that sulfur in there.

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Old 09-27-2010, 10:13 PM   #3
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I don't use camden (my lady is allergic to sulfites), but isn't that way too much? It is possible that the yeast just can't do anything with all that sulfur in there.
I thought it was 1 tablet per gallon?
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Old 09-27-2010, 11:17 PM   #4
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I don't think there is anything wrong. I've had ciders that made a big krausen and ciders that sat there without moving a drop. They all fermented just fine.

It could be that your yeast is taking a day or two to reproduce before they start the party. If all else fails, you can repitch in a few days if it doesn't take off.

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Old 09-27-2010, 11:22 PM   #5
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Quote:
Originally Posted by vince View Post
I thought it was 1 tablet per gallon?
I looked it up, you are right. My bad.
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Old 09-28-2010, 01:44 PM   #6
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I usually let it set for 48 hours before adding my yeast. Also I "wake up" the yeast by pouring some warm water in a bowl and mixing the dry yest into it. After it starts showing some life, I add a cup, or so, of the cider to the yeast and let it get a start on feeding. I usually take an hour or two for this step, then pitch the whole bowl into the cider. My current batch fermented from 1.065 to 1.002 in 5 days at room temp (70*F).

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Old 10-11-2010, 09:04 AM   #7
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Well after a couple of weeks, I think it's finished. The airlock isn't bubbling anymore (it was bubbling at 3-4 per minute for a while) and I've just tested the gravity and it's gone from 1060 at the beginning to 1036. This still seems quite high and whilst it tastes really nice, I was hoping for something with a bit more kick to it. Is there anything I can do, or is this normal?

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Old 10-11-2010, 01:43 PM   #8
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Give it time. I just brewed my first as well and it appeared to be stuck at around 1.030 (after 1 week) so I left it another week and it is now at 1.010 and there was no airlock activity during that entire second week (but there were small carbonation bubbles the entire time).

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Old 10-11-2010, 03:58 PM   #9
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Have you added any yeast nutrient? Cider is nutrient deficient for yeasts... your microbes might need a little help metabolizing the remaining sugars.

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Old 10-14-2010, 09:05 AM   #10
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Originally Posted by Varroa View Post
Give it time. I just brewed my first as well and it appeared to be stuck at around 1.030 (after 1 week) so I left it another week and it is now at 1.010 and there was no airlock activity during that entire second week (but there were small carbonation bubbles the entire time).
I think you might be right - I checked again yesterday and the SG has dropped to somewhere between 1020 and 1030. I'll leave it another week and check it again then.
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