Hey guys, having trouble getting my cider to ferment. I have done this twice before with fresh cider from whole foods and it has worked fine. However, I switched to Langers apple juice this time, and no luck so far. The cider has not started fermenting as far as I can tell. I know airlock activity isn't a good measurement, but there have been no bubbles to indicate CO2 or any foam, and my room doesn't reek of apples and yeast like usual. I started it the afternoon of the 8th, about 6 days ago, feel like it should definitely have started by now. My ingredients are:
4 1/2 gallons of Langers apple juice (preservative free, I checked)
6 lbs of brown sugar
Cinnamon + nutmeg
1 tsp Wyeast nutrient blend
Wyeast 4184 smack pack for 5 gallons
SG: 1.101
Temp: 71 F
Anything you guys can think of as a reason why this wouldn't work? I sanitized with bleach (I know this isn't optimal, but I rinsed for about 15 minutes afterwards) the cider was about room temp when I pitched the yeast. Any ideas? Thanks.
4 1/2 gallons of Langers apple juice (preservative free, I checked)
6 lbs of brown sugar
Cinnamon + nutmeg
1 tsp Wyeast nutrient blend
Wyeast 4184 smack pack for 5 gallons
SG: 1.101
Temp: 71 F
Anything you guys can think of as a reason why this wouldn't work? I sanitized with bleach (I know this isn't optimal, but I rinsed for about 15 minutes afterwards) the cider was about room temp when I pitched the yeast. Any ideas? Thanks.