Hi all!
I've got a 25 litre bucket full of apple juice, into which I pictched yeast almost three days ago. No bubbling in the airlock yet. I made the juice using a kitchen juicer so it has more sediment at the bottom than one would normally have, but it worked fine like this last time. On the basis of last time, the bucket does not leak gas (it bubbled a lot then, but I can't remember how long it took to get started). I used champagne yeast, the type that comes in a fluid in a plastic packet with a nutrient capsule inside which you break before pitching. The packet started swelling as it should, so I know the yeast was alive at least at the point I pitched it.
Many guides are saying after 48 hours with no bubbling, something went wrong, so pitch more yeast. I would do that, except for one thing. On top of the sediment, since I pitched the yeast, there has appeared a layer, perhaps 5mm thick, of white stuff, which looks to me like yeast. Is it possible that this is living yeast which for some reason is just not releasing CO2 yet? Do I need to just chill a while longer?
I am a bit stressed because I go abroad for a week this evening and am leaving this in the tender care of my wife who will probably not be able to pitch more yeast!
Cheers,
Ben
I've got a 25 litre bucket full of apple juice, into which I pictched yeast almost three days ago. No bubbling in the airlock yet. I made the juice using a kitchen juicer so it has more sediment at the bottom than one would normally have, but it worked fine like this last time. On the basis of last time, the bucket does not leak gas (it bubbled a lot then, but I can't remember how long it took to get started). I used champagne yeast, the type that comes in a fluid in a plastic packet with a nutrient capsule inside which you break before pitching. The packet started swelling as it should, so I know the yeast was alive at least at the point I pitched it.
Many guides are saying after 48 hours with no bubbling, something went wrong, so pitch more yeast. I would do that, except for one thing. On top of the sediment, since I pitched the yeast, there has appeared a layer, perhaps 5mm thick, of white stuff, which looks to me like yeast. Is it possible that this is living yeast which for some reason is just not releasing CO2 yet? Do I need to just chill a while longer?
I am a bit stressed because I go abroad for a week this evening and am leaving this in the tender care of my wife who will probably not be able to pitch more yeast!
Cheers,
Ben
