Orpheus
Well-Known Member
We get many posts that a fermentation hasn't started. I'm wondering if anyone has ever had a fermentation that really didn't start after pitching the yeast and given at least 72 hours time?
rod said:never a problem with beer but the mikes hard lemonade clone is a b**tch
to get started.
after 5 days i have positive pressure in the airlock and the odd bubble when i flick it.
doing another starter as i write this.
rod said:note - i haven't drunk 4 batches - i make it for a couple of friends
rod said:thanks for the link.
i have been adding 2 tablespoons of gypsum to help with the acidity.
i have the brew belt on it now to warm it up - hopefully it will get going better now
rod said:thank- you schlenkeria - i assumed - obviously incorrectly that as it incresed hardness it increased ph - i was wrong
Calcium Sulfate
(CaSO4*2 H2O)
a.k.a. Gypsum 61.5 ppm
Ca+2
147.4 ppm
SO4-2 4.0 Lowers pH
so i have been compounding my problem instead of correcting it.
thanks again:rockin:
Yuri_Rage said:I used to have seriously long lag times. I was using liquid yeast without a starter and no aeration. I have since changed my ways significantly.
I'm having a slow start right now. I've made over a dozen five gallon batches from this same technique with no problems.
1. cider from local orchard (5 gallons)
2. dissolved 1.5lbs cane sugar into warm gallon of cider
3. added into carboy with 5 crushed campden tables
4. waited 24 hours and pitched liquid yeast
no fermentation after a few days, thought it was too cold. I warmed it up and no luck. Added dry (Pasteur champaign yeast) and still nothing after 24 hours. It's hit the 6 day mark now and I'm running out of ideas, any suggestions?
Have you actually taken a hydromter reading, or are you using another method to ascertain whether or not you really have fermentation? MOST of the "stuck fermentation" or "Fermentation not starting" folks were people who used airlock bubbling as a definition when they said "no activity" instead of an accurate tool for measuring fermentation. Then when they actually got over their fear of using one, they came back and said they were panicking for nothing.
Well to be honest, I've never been too scientific about the cider making as it's always been miles easier then wine and beer to make. I have not made measurements with a hydrometer or other such device and was relying on the airlock method solely. Every batch of cider I've ever made was popping the airlock within 15 hours and it went strong for days (4+). I'd have a repeat of that when going into secondary as well.
Is it possible to ferment without this aggressive popping?
Do you add any yeast nutrients or an energizer? If you don't, I think next time it would help get it going faster.