I'm making a 2.5 gal batch of cider and wanted to try Trappist Ale yeast (WLP 500.) I used pasteurized cider from a local orchard with no preservatives. I added about a cup of brown sugar and 3/4 tsp of wine tannin. The cider was at about 60 F with an OG of 1.061.
The I pitched a touch more than half a vial of liquid WLP 500 while at about 60 F. My ambient temp has been between 73-75 F since. I stirred vigorously and have since shaken the batch twice. 18 hours on I see no bubbling or signs of fermentation. There is a very slight yeast smell with the apple when I press the bucket.
Should I be worried or just give this temperamental yeast another 6 to 12 hours?
The I pitched a touch more than half a vial of liquid WLP 500 while at about 60 F. My ambient temp has been between 73-75 F since. I stirred vigorously and have since shaken the batch twice. 18 hours on I see no bubbling or signs of fermentation. There is a very slight yeast smell with the apple when I press the bucket.
Should I be worried or just give this temperamental yeast another 6 to 12 hours?