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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > How Long does Ferm take to start?
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Old 11-19-2009, 02:04 AM   #11
mr_tripp
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I used Nottingham yeast with apple juice the other night and the airlock was bubbling in the morning. I did rehydrate the yeast in water and slowly added juice to the yeast every few minutes to equal the temp.


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Old 11-19-2009, 03:22 AM   #12
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ahhh dump it and start over. you will soon forget the 25 bucks or so when your new batch is boiling away, ill tell ya a few bottles of the graff and im soooooo glad i dumped my mistake and started over.


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Old 11-19-2009, 04:31 AM   #13
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I see the lid pushing up on my bucket, like it wants to squeeze the CO2 out but doesnt... there are a bunch of very small air pockets in the airlock, which leads me to think that it is fermenting but tremendously slow...

like I push down on the lid a little bit to squeeze the co2 out and the airlock bubbles, but the bucket doesnt stay empty, after a while I check back on it and again I can squeeze more co2 out of it.... I say co2 but I guess it could be air? maybe?
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Old 11-19-2009, 11:54 AM   #14
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Originally Posted by Teromous View Post
Did you use pressed apples or apple juice from the store? Some apple juices (even ciders from farms) can contain preservatives that will inhibit fermentation.

Did you prepare your yeast starter properly? Normally this isn't a problem, but it is a possibility. The yeast could even be expired.

Are you 100% that it isn't bubbling already? Make sure that your airlock is secured tightly. If using a bucket, make sure the lid is on tight. Gas will take the path of least resistance and if you have a small hole it will likely escape through there rather than push through your air lock. Also, make sure your airlock is filled properly (to the line).

Did you add anything to the cider when pitching the yeast? Adding certain chemicals or tablets (such as campden tablets) can inhibit yeast. That's one common mistake people will do, is add tablets right before or after adding yeast.

I hope we can help you out, hard cidermaking is a great hobby. It could also just be a very slow fermentation. If nothing works out, take another gravity reading to make sure.
Made juice from apples and a kitchen fruit juicer. Used general wine yeast (dried) and followed instructions to hydrate it.

I added about 1g campden, waited 36hrs before adding the yeast.

One probelm is ambient temperature in my kitchen (whole house) raises and drops throughout the day as the central heating comes on first thing, off during day, on in the eve and off at night.
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Old 11-19-2009, 11:56 AM   #15
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Originally Posted by TipsyDragon View Post
its not going to ferment sorry.


Izzoard check your gravity. if its gone down then you have fermentation and possibly a leak in your fermenter.
I'll do that, but I have glass demijohns, with brand new rubber glove style stops (fit like a comdomn) - they'd seem unlikely to leak.
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Old 11-19-2009, 03:58 PM   #16
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Originally Posted by Izzoard View Post
I'll do that, but I have glass demijohns, with brand new rubber glove style stops (fit like a comdomn) - they'd seem unlikely to leak.
OK, so I took another SG reading, it's 1056 - exactly what it started at (still tastes nice).

A while ago, I started 2 batches (1 apples, 1 pears). The pears fermented, the apples didn't. I repeatedly added yeast solution over the course of 3 weeks and nothing. Note: the 2 batches of apples were from two different sources.

Any ideas?

Cheers! (or not as the case is with me )
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Old 11-23-2009, 10:04 PM   #17
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hey hey!!!

so I checked my fermenter just now, and ITS BUBBLING!!! WOO HOO!!!! LIKE 4-5 Bubbles every 5 seconds!!!! This is amazing!... it didnt do anything for the first week and a bit and now its going like a champ!


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