So this is my first cider - not sure if this is normal or not, but it's been 24hrs and there's not a peep from the airlock. That puppy's not even thinking about bubbling.
I made a starter, too! (about 1 cup cider with yeast x24 hrs, while campden tablets worked). The starter wasn't that active, though... All my beers so far (6 batches) have taken off within 8 hours of pitching my starters. But maybe cider is different? More complex sugars, take longer??
Now, I'm trying not to worry, but I'm wondering where I could have gone wrong;
-I'm pretty sure I aerated well enough.
-I allowed a full 24hrs after the campden tablets, but I bungee-corded a dishtowel over the bucket. Was that too tight/not permeable enough to allow the campden tablets to dissapate?
-Also, I added the pectin enzyme and ascorbic acid at the same time as the campden tablets (it was before I read on the forum here to wait 12hrs). Maybe I lost the benefit of the pectin enzyme? Would that completely inhibit fermentation?
FYI: (if it matters) - OG of juice alone was 1.041, I added 2lb of Belgian Candi Sugar 0L to get it up to 1.054.
As it turns out, this may be a blessing in disguise. I just read this post
from CvilleKevin. AWESOME! (Except for the fact that my Wyeast Cider Yeast is on his "don't recommend" list).
Now, at this point I'm thinking about hitting the reset button: tossing more campden tablets in there, doing the pectin enzyme correctly (at 12hrs) and going with Safale-04 this time.
Good idea? Bad idea? Should I try to aerate it again?
Can anybody spare me a clue? I'm fresh out over here...