Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > how long does champagen yeast take? - concerned
Reply
 
LinkBack Thread Tools
Old 11-06-2012, 10:49 AM   #1
rockytop714
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Waynesboro, Pennsylvania
Posts: 86
Liked 4 Times on 4 Posts
Likes Given: 10

Default how long does champagen yeast take? - concerned

so I just pitched the yeast on my second try at hard cider, last night. I'd expected to come downstairs this morning to find it bubbling away in the airlock but... no such luck.

for my first batch, I used champagne yeast, but I did a starter with a water, sugar, and honey solution. With that, I got a very strong fermentation. The cider turned out ok, but a little lacking on flavor, which I've already posted about and am attempting to resolve, with this batch. Thank you all very much, again, for the suggestions, there.

At any rate, I felt that that fermentation might have been a little "fast". The cider lost a lot of apple flavor and, in the first few days of fermentation, I was picking up some mild sulpher smells in the airlock.

I wanted to go a little slower with this one. So I did the 24 hr campden soak, added yeast energizer and pectic enzyme, but then I pitched the champagne yeast, dry. it was until I'd already pitched it that I read the package (something I do more than I care to admit - if all else fails, read the instructions, right?) where it said to rehydrate the dry yeast before pitching.

So I don't know if I messed up, or if this is common to champagne yeast. I'm still a beginner brewer but, in the few batches I've made, I'm used to the fermentation starting in the first 5-8 hrs or so. There are no bubbles in the airlock, but there is a layer of foam on the top of the cider and what looks like a layer of lees, already, at the bottom of the carboy... is this evidence of anything?

I have a package of dry ale yeast on deck, if I need to go with "Plan B", but I wanted to get on here, first, and see if this is normal and I should just wait, or if I already screwed something up and might as well dump.

please let me know what you all think, when you get a chance. Thanks!

__________________
rockytop714 is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2012, 12:06 PM   #2
Rigger103
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Newville, Pa
Posts: 55
Liked 1 Times on 1 Posts
Likes Given: 5

Default

id like to piggyback on your question: how long does the really active fermentation last once it starts. I started my first batch of cider (or anything alcohol ) this past Friday. The Specific Gravity at start was 1.016. by end of day Friday it was bubbling to beat the band and it lasted for 4 solid days this morning it bubbles once about every 15 to 20 seconds. Is a dramatic drop like that normal? My room temp has a small range in it from 70 degrees to 66 degrees. I did use yeast nutrient and cours de blank yeast.

__________________

You don't choose a life...........you live one

Rigger103 is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2012, 12:15 PM   #3
WoodlandBrew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WoodlandBrew's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Malden, MA
Posts: 1,867
Liked 140 Times on 136 Posts
Likes Given: 59

Default

Both fermentations sound normal. The foam on the top and yeast floculating to the bottom is an indication that fermentation is active. you may not see activity in the air lock if you don't have a good seal, or if there is a large head space. Nothing to worry about. Also a sudden drop in activity from one day to the next is also normal.

__________________

The 2nd edition is now available: Brewing Engineering
Woodland Brewing Research Blog Applied Science for Better Beer.

WoodlandBrew is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2012, 01:37 PM   #4
rockytop714
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Waynesboro, Pennsylvania
Posts: 86
Liked 4 Times on 4 Posts
Likes Given: 10

Default

thanks a lot for the reassurance. it's just not what I'm used to seeing and it threw me off, a bit. There is slightly more head space in the carboy than my first batch (due to the liquid from the yeast starter in the first batch, I assume). So that may have something to do with it. Regardless, I will be sure to check the seal on the lid/airlock, when I get home from work, today, to make sure all is well.

Thanks again!

__________________
rockytop714 is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2012, 01:48 PM   #5
Lgaddy44
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Lgaddy44's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Frederick, MD, MD
Posts: 308
Liked 25 Times on 22 Posts
Likes Given: 5

Default

I made a batch of Ed Wort's Apfelwein, using Montrachet, on Saturday night. I didn't see any activity in the airlock until Monday morning.

__________________
GO BLUE!!

Maverick Moon Miner Brewing
Lgaddy44 is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2012, 02:35 PM   #6
rockytop714
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Waynesboro, Pennsylvania
Posts: 86
Liked 4 Times on 4 Posts
Likes Given: 10

Default

great. that makes me feel a lot better. If it's not bubbling by tomorrow night, then I guess I can be worried. haha...

thanks a lot.

oh, off topic, but I just have to comment that it's nice to see responses from folks in my neck of the woods. Rigger in Newville and Lgaddy44 in Frederick, either of which is about 40 minutes from me.

Cheers

__________________
rockytop714 is offline
Rigger103 Likes This 
Reply With Quote Quick reply to this message
Old 11-06-2012, 05:18 PM   #7
UlyssesGrant
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 20
Liked 1 Times on 1 Posts

Default

My batch that I made with champagne yeast started fermenting vigorously within 24hrs. Then again, I didn't use campden, yeast activator or pectic enzyme. If one of your carboys seems to be going really slow, sometimes just grabbing the neck and giving it a little shake can be enough to get dormant yeast off the top and down, into the cider.

__________________
UlyssesGrant is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2012, 07:04 PM   #8
Nannerfox
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Pekin, IL
Posts: 9
Default

I used Pasteur Champagne yeast on a batch that was slow as hell fermenting. The entire time it looked like it was a dead batch and maybe only had a light froth in the center of the top of the cider- after 2 weeks the hydrometer told the truth- there was a significant difference between my starting and final readings. And you could definitely smell/taste it. The champagne is resilient to higher alcohol percentages, so be patient.

The next batch I did was using highly recommended Nottingham yeast, and good lord did that take off FAST. My 2 gallon test batch was done fermenting within 3 days, and had a head on it inches thick.

Used the same ratio of yeast nutrient on both, and the champagne batch was actual farm-fresh cider, as opposed to the Nottingham batch being from store bought filtered.

It'll happen. give it time

__________________
Nannerfox is offline
 
Reply With Quote Quick reply to this message
Old 11-07-2012, 03:25 AM   #9
rockytop714
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Waynesboro, Pennsylvania
Posts: 86
Liked 4 Times on 4 Posts
Likes Given: 10

Default

I'm happy to report that I just checked in on my cider and she's a-bubblin'

thank you all for the responses and reassurance, today. You gave me the confidence to be patient

__________________
rockytop714 is offline
 
Reply With Quote Quick reply to this message
Old 11-09-2012, 01:17 AM   #10
FlyinDan1017
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Phoenix, AZ
Posts: 72
Liked 4 Times on 4 Posts

Default

Anymore I don't pitch anything without a healthy starter colony going. Started my cider 10/14 using EC-1118 and pitched starter that night. Starter was nothing fancy, just 1/2 cup water to hydrate 45mins, 1/4 cup must wait 2-3 hrs, repeat twice, pitch. Took the cider from 1.083 to 1.008 in 4 days!!

For nothing else, I use a starter for the piece of mind knowing that 1) the packet is viable, 2) the little fellars have multiplied a few times and are hungry for where they'll live, and 3) to get to a safe ABV environment to minimize the chances of any contamination.

__________________
Primary: Sparkling White Grape Peach Wine

Secondary: Coco-Strawberry Wine, Pumpkin Wine, Apple Cider

Bottled/Aging: Pear Wine, Strawberry Wine, Blueberry/Blackberry Wine, Mixed Berry Wine (Blueberry, Blackberry, Strawberry, Raspberry, & Cherry), Jalapeno Liquor, Skeeder Pee
FlyinDan1017 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Concerned by my choice of yeast for Bornem Tripel clone agurkas Beginners Beer Brewing Forum 7 01-12-2013 12:54 AM
Yeast: Should I be concerned by this? TroubleBrewing72 Fermentation & Yeast 6 07-17-2012 02:05 PM
Yeast not yet bubbling - how long before you would get concerned? jvanwest Extract Brewing 10 08-24-2010 05:31 PM
Concerned I May Have Wild Yeast rbridges01 Equipment/Sanitation 3 10-18-2007 05:47 PM
First batch - concerned about yeast activity foureyedgeek Beginners Beer Brewing Forum 7 02-24-2007 07:40 PM



Newest Threads

LATEST SPONSOR DEALS