Hey everyone! I just wanted to run some stuff by some Cider masters. I am attempting my first Hard Cider and want to make sure that I did everything correctly. I have a 2.5 gallon batch going. It has been sealed in the fermenter for about 36 hours with no signs of fermentation. No airlock movement or gravity drop. Here is my very very basic recipe.
2.5 gallon of 100% pasteurized apple cider (no preservatives added)
1 cup of light brown sugar
1 tsp of cinnamon
1 packet of Nottingham yeast
1 tsp of yeast energizer.
Let me know what you think please! Is there a longer lag time with ciders? Thanks and any help is much appreciated
Primary: Nut Brown Ale
Second Primary: Hard Cider
Bottled: amber ale, imperial stout, white ale, english bitter, Robust Xmas Porter