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Hi everyone, this is my first post here and was hoping to get a little advice.
I've brewed a few batches of beer in the past, and this weekend I started a 2 gallon batch of hard cider. I made a yeast starter the night before (Red Star champagne yeast in 100% apple juice) and it was fermenting nicely by morning. I also added one crushed campden tablet to each gallon the night before (store bought cider, only has potassium sorbate in it). Today I added the starter to the cider along with some brown sugar and honey boiled down in some water, along with 1/2 tsp of cinnamon, allspice, nutmeg, pectic enzyme, and yeast nutrient. It has been about 12 hrs and I have yet to see any bubbles in the airlock. Normally I would wait it out, but with so much activity in the starter and no activity in the primary, I'm a little nervous! Any advice would be great!
I'd like to add that I searched a bit for an answer to this issue, and some might say it is the cinnamon? Should I remove the remnants on the top of the cider and pitch new yeast?
My SG is 1.072 by the way.
I've brewed a few batches of beer in the past, and this weekend I started a 2 gallon batch of hard cider. I made a yeast starter the night before (Red Star champagne yeast in 100% apple juice) and it was fermenting nicely by morning. I also added one crushed campden tablet to each gallon the night before (store bought cider, only has potassium sorbate in it). Today I added the starter to the cider along with some brown sugar and honey boiled down in some water, along with 1/2 tsp of cinnamon, allspice, nutmeg, pectic enzyme, and yeast nutrient. It has been about 12 hrs and I have yet to see any bubbles in the airlock. Normally I would wait it out, but with so much activity in the starter and no activity in the primary, I'm a little nervous! Any advice would be great!
I'd like to add that I searched a bit for an answer to this issue, and some might say it is the cinnamon? Should I remove the remnants on the top of the cider and pitch new yeast?
My SG is 1.072 by the way.