Here it is ready to start. I added almost five (4.5)gallons of juice, 1/2 tsp of pectic enzyme per gallon, 2 cans of juice concentrate and yeast at around 72-74 degrees. Now I wait. I plan on adding some fruit to this in a secondary in a couple weeks. I will keep an update.
First post here. Beside the fruit/juice concentrate, what, if anything, are you going to add to the secondary? Or are you just going to siphon it into another container away from the sediment. And how long do predict you'll have it in the primary?
I just did a simple one inside a whole foods cider jug with some red star cote de blanc. No pectic enzyme, and I'm guessing that by the end of the day tomorrow (4th day), it'll have stopped bubbling.
I usually keep it in primary for two weeks then transfer into secondary. I guess I'm going to add some blueberries tomorrow to it (they're on sale) and then I will have to do the secondary for clarity. When it's all clear, maybe week or so in second then I will back sweeten with that same concentrate and bottle. I usually keep the glass bottles with a plastic one to see how the pressures doing and when it's rock hard (plastic bottle) I place the rest in a fridge to stop or slow the carb build up. Some people frown on this but I have never had a bottle bomb (yet) and the cider is nice and sparkly like a 7up.
I don't know if I'm being impatient or what but its now 10:30 am, been 12 hours and no activity. Usually my stuff takes off in a few hours or so. Temp is right at 74*, the yeast was dated June 2012 (manufactured date) I guess I wait more. I noticed it was a wine, mead, cider specific yeast and I've only used white labs before, does this stuff take longer?