I started a small batch yesterday using 100% apple juice, ingredients were apple juice concentrate, water and acsorbic acid. Used red star champagne yeast with nutrient. Did everything the same as my last batch but nothing is happening in my carboy, any thoughts?
Problem with fermentation
- Thread starter Wagwag
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Pickled_Pepper
Well-Known Member
What is the temperature of the must? How long has it been since you pitched the yeast?
I bet a little warmth and a another 12 hours and it'll be doing fine.
I bet a little warmth and a another 12 hours and it'll be doing fine.
WilliamSlayer
Well-Known Member
Yup, try giving it a swirl/stir to resuspend the yeast.
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