First cider, 24 hrs out and no bubbles

tange1 · 10-21-2008, 10:50 PM

Hello - I'm doing my first hard cider. I followed a recipe given by a friend who's done this before.

I used 5 gallons of local cider w/ no preservative and not pasteurized with a campden tablet or 2 in it to start for 48 hrs.

I warmed about a half gallon and added the following:
5 cups of sugar, 2 sps grape tanin, 1.5 tsps acid blend, 1.5 tsps yeast nutrient, 1.5 tsps pectic enzyme.

I then reconstituted 2 packs of champagne yeast by warming some spring water on the stove (I even check the temp, it was around 95). I put it all in a clean fermentor. Checked the SG and found it was at 81 or 82 (rather sweet). I then added the yeast. That was over 24 hrs ago and I really haven't seen any bubbles from the airlock yet.

Did I do something wrong?

**BigKahuna** · 10-21-2008, 10:53 PM

Welcome.

RDWHAHB (google it if you don't know)

You are fine... Give it 72 hours to start...don't even think of worrying until them.

tange1 · 10-21-2008, 11:01 PM

Quote:

Originally Posted by BigKahuna

Welcome.

RDWHAHB (google it if you don't know)

You are fine... Give it 72 hours to start...don't even think of worrying until them.

Thanks for the quick response! I'll try to relax. I'm reading all the other cider threads and I see the consistent thing that everyone says is 'relax', 'wait' and 'just forget about it for a few weeks'. It's a challenge! I just wanted to confirm that in principle I did everything right. Thanks!

lapaglia · 10-22-2008, 02:25 AM

well you did mess up on the campden. Its 1 tablet crushed per gallon. 1 or 2 is was not enough but don't add any now. Lack of it wont stop your yeast. But next time try 1 per gallon.

tange1 · 10-24-2008, 03:26 AM

Quote:

Originally Posted by lapaglia

well you did mess up on the campden. Its 1 tablet crushed per gallon. 1 or 2 is was not enough but don't add any now. Lack of it wont stop your yeast. But next time try 1 per gallon.

I had 2 crushed up in each gallon. FYI I'm about 80 hrs into the brew and no bubbles. I'm highly considering getting new yeast and trying again. I figure I either got lied to and sold cider w/ preservative or the yeast was no good.

**BigKahuna** · 10-24-2008, 03:29 AM

Quote:

Originally Posted by tange1

I figure I either got lied to and sold cider w/ preservative or the yeast was no good.

DANG! I hate when I tell someone to relax and there really is an issue....

Check your gravity (SANITIZE FIRST!!)

if it's the same as it was...go for the new yeast. If it's come down....leave it be.

gratus fermentatio · 10-24-2008, 03:34 AM

Quote:

Originally Posted by tange1

I had 2 crushed up in each gallon. FYI I'm about 80 hrs into the brew and no bubbles. I'm highly considering getting new yeast and trying again. I figure I either got lied to and sold cider w/ preservative or the yeast was no good.

Try giving it a good swirl or 2, or a good stirring with a sanitized spoon. 2 camden tabs/gallon is double the usual amount, you may need to reintroduce oxygen to the must in order to get your yeast going. What's the ambient temp? If it's too low, that could also slow things down. Good luck, GF.

**BigKahuna** · 10-24-2008, 03:41 AM

Quote:

Originally Posted by gratus fermentatio

2 camden tabs/gallon is double the usual amount,

twas only 2 in 5 gallons. Not 2 per gallon...

Careful stirring (GOOD IDEA) but be sure NOT to add oxygen till we are sure fermentation has NOT started....Did you check gravity?