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Old 10-08-2008, 12:32 AM   #1
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Default Cider slow to start - is that normal?

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...

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Old 10-08-2008, 12:47 AM   #2
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liquid yeast is notorious for taking a few days to start- atleast every time i use them it takes a few days. Give it a few days and if it didint start then i would reptich. My cider took a few days to start off also.

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Old 10-08-2008, 12:51 AM   #3
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Same here, I have only used liquid yeasts once and it took its sweet time starting up. Don't worry until you hit 72+ hours

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Old 10-08-2008, 12:53 AM   #4
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ah - good to know!!

but the more I think about it, CvilleKevin's review of my yeast makes me wanna hit the reset button...

Quote:
Wyeast 4766 Cider Yeast - Tested with pasteurized and unpasteurized juice, sweetened and unsweetened. Of these, only the sweetened unpasteurized juice was drinkable, and just barely
now who would want to make a cider like that? especially his first batch?

any harm in using campden to kill it and start over?
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Old 10-08-2008, 01:32 AM   #5
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I pitched my cider Friday night and it was not until Monday afternoon that I saw any air lock activity. If you have the time... you might want to repitch with another yeast? Good luck

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Old 10-08-2008, 01:41 AM   #6
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Quote:
Originally Posted by WheeledGoat View Post
ah - good to know!!

but the more I think about it, CvilleKevin's review of my yeast makes me wanna hit the reset button...



now who would want to make a cider like that? especially his first batch?

any harm in using campden to kill it and start over?
Well, you could just stun the cider yeast you pitched, and then have it take off anyway. I'd wait it out. If you feel like you have to do something, go stir it really well. That will help any excess sulfite disapate, and will oxygenate the must. You can stir it as often as you want until the SG reaches the 1.020 range. In two days, take an SG, and see if it's started yet.
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Old 10-08-2008, 02:02 AM   #7
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hmmm... so the campden isn't a sure kill for pitched yeast. OK!

thanks for the post! i came in here to check the computer to see if there were any more replies right before heading downstairs to break out the campden. you probably stopped me from doing something stupid!

i guess i'll just have to make another batch with the Safale04!!!

thanks!!

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Old 10-08-2008, 02:11 AM   #8
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Its not over till its over. Taste is subjective and someone else thinking the yeast sucks is not a sure thing. Plenty of people like Sam Adams Cherry Wheat but i think it tastes like saitans Anus....Relax and if it doesnt turn out then you can always do another batch.

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Old 10-09-2008, 12:50 AM   #9
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Err.. so I still haven't witnessed any action out of my airlock, but when I went into my basement after work today, there was definitely a smell in the air. Being my first cider, I'm not sure if it's the "right" smell or not. I get the feeling it's not the "right" smell.

After staring at my airlock for a minute and seeing no activity, I pressed down on the lid (to see if any pressure had built up) - no bubbles. There was still play in the airspace between the cider and the lid.

Confused because of the smell, I did it. I opened the flippin lid.


Worse yet, the OG hasn't moved much, if at all. OG was 1.054 @ 71F, tonight (48hrs later) I read 1.052 @ 70F.

I know I'm probably being a noob and checking it too soon, and I should probably just leave it alone... but I got a gut feeling this one's botched. I was hoping somebody would have some input on what's in those pics??

Is it too late to save if it's something other than my yeast getting down in my primary? Re-sterilize and re-pitch?? I'd really hate to waste $42 worth of cider...

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Old 10-09-2008, 01:03 AM   #10
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Relax for another day or two, though you could aerate the brew a bit.

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