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Old 11-06-2013, 07:46 PM   #1
Dedonovan
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Default Help no fermentation activity

Help! I made a 5 gallon batch of fresh pressed apple cider. I pitched US-05 with 1 cup of brown sugar at room temp (~70). I put the carboy out of sight and out of mind for 3 weeks. When I went to rack to second fermentation bucket and check, nothing happened! same gravity = apple juice. I pitched a second packet of US-05 and some energizer 72 hours ago and still no activity! WTH am i doing wrong?

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Old 11-06-2013, 08:03 PM   #2
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How old was the yeast and was it possibly left out of the fridge for any extended period allowing it to lose it's viability? Also what kind of apple juice was it. Some of them already have k-meta/sorbate in them which keeps the yeast from doing it's job.

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Old 11-06-2013, 08:11 PM   #3
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I would tend to blame the apple juice contents as stated . the dry yeast does not need to be refrigerated .as long as it is not left out in the blazing heat for a long time I would bet it is good.

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Old 11-06-2013, 08:13 PM   #4
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Originally Posted by sfgoat View Post
How old was the yeast and was it possibly left out of the fridge for any extended period allowing it to lose it's viability? Also what kind of apple juice was it. Some of them already have k-meta/sorbate in them which keeps the yeast from doing it's job.
Both of the yeast packets were fresh from the store the day I pitched them. The store is a great HomeBrew store that supports the HomeBrew clubs and community so I don't think its them. The juice was fresh pressed apple juice from the orchard (all natural). I don't have clue what the issue could be?
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Old 11-06-2013, 08:15 PM   #5
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If we go with the assumption the apple juice is the issue: what can I do now if anything?

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Old 11-06-2013, 08:20 PM   #6
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Quote:
Originally Posted by Dedonovan View Post
If we go with the assumption the apple juice is the issue: what can I do now if anything?
What was your starting gravity and is there anything else that you put in it besides brown sugar. Also what are you using to take your gravity readings, a hydrometer or refractometer?
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Old 11-06-2013, 08:24 PM   #7
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Are you sure they didn't use any preservatives? Some cider mills will still use sorbate.

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Old 11-06-2013, 08:28 PM   #8
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Are you sure they didn't use any preservatives? Some cider mills will still use sorbate.
This is what I was thinking. They usually add in potassium sorbate in order to keep any wild yeast from taking up in the bottles.
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Old 11-06-2013, 08:51 PM   #9
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When I first made the batch I added campden tablets, pectin, and energizer. Let sit for 48 hours then pitched my yeast. I'm using a hydrometer to test gravity. OG was/is 1.058/1.06. If it was a sorbate addition what can I do now?

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Old 11-06-2013, 09:09 PM   #10
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Quick Update: I check the batch a few minutes ago and a small krausen appears to be forming around the edge and a "beer smell" is identifiable. Another hydrometer reading shows little to no improvement, still at 1.058. So am I just rushing the process or do I have the worlds slowest batch?

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