Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Is It Fermenting? PLEASE help.
Reply
 
Thread Tools
Old 03-30-2011, 06:43 AM   #1
raubrey227
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: gainesville, FL
Posts: 14
Default Is It Fermenting? PLEASE help.

My friend and I just began our first attempt at making hard cider. However, it's been 3 days and I haven't seen any bubbling in the airlock. There is some sort of sediment, a sort of tan color, visible at the bottom of the glass carboy.

I pretty much followed the instructions from this website. I used a full packet of Red Star champagne yeast for 5 gallons of apple juice. I put it in very hot water (about 100 degrees) like the back of the packet said before pitching it into the carboy.

Is the sediment a good sign of the yeast being active? I'm going to check the SG, but not until my new refractometer gets here next week (my hydrometer shattered). I also used organic apple juice from concentrate, but there were no preservatives. Any help is greatly appreciated.


raubrey227 is offline
 
Reply With Quote
Old 03-30-2011, 06:48 AM   #2
djsethall
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Olympia, WA
Posts: 3,431
Liked 14 Times on 12 Posts
Likes Given: 14

Default

Pitch another yeast pack. You prolly killed the yeast at that temperature. Be safe, I would boil that cider for 15 minutes or so to make sure no nasties have taken hold. Then pitch yeast at about 70 degrees or so. Let the cider cool before pitching the new yeast. I have never done a cider, but many batches of beer. But most yeasts wont tolerate such temps.


djsethall is offline
 
Reply With Quote
Old 03-30-2011, 10:05 AM   #3
oldmate
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Sydney, Australia
Posts: 869
Liked 16 Times on 14 Posts
Likes Given: 1

Default

Don't boil your cider, it will introduce pectins and it will make your cider either cloudy or in a worst-case scenario, jam-like. Just pitch some new yeast and give it a good whisk and you should be fine. Don't use airlock activity to judge a fermentation, other things to look for are little bubbles rising up the sides of the carboy, a colour change (should go lighter) and most importantly gravity readings.
oldmate is offline
 
Reply With Quote
Old 03-30-2011, 01:51 PM   #4
djsethall
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Olympia, WA
Posts: 3,431
Liked 14 Times on 12 Posts
Likes Given: 14

Default

Sorry about the boil idea. I havent made cider before, just beer. I didnt even think about the pectin aspect. My apologies again....
djsethall is offline
 
Reply With Quote
Old 03-30-2011, 03:17 PM   #5
GinKings
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Bridgewater, NJ
Posts: 588
Liked 15 Times on 15 Posts

Default

Quote:
Originally Posted by raubrey227 View Post
I used a full packet of Red Star champagne yeast for 5 gallons of apple juice. I put it in very hot water (about 100 degrees) like the back of the packet said before pitching it into the carboy.
+1 Oldmate's advice.

Lalvin and Red Star suggest using water in the 100-109 degree range to rehydrate yeast, which I would call "warm water". I'm not sure most people would consider 100 degree water to be "very hot". Did you measure the temp? 100 degree water is more like bath tub temperature.
GinKings is offline
ThunderPanda Likes This 
Reply With Quote
Old 03-30-2011, 10:58 PM   #6
oldmate
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Sydney, Australia
Posts: 869
Liked 16 Times on 14 Posts
Likes Given: 1

Default

Quote:
Originally Posted by djsethall View Post
Sorry about the boil idea. I havent made cider before, just beer. I didnt even think about the pectin aspect. My apologies again....
It's alright! Everyone is here to learn, and now that's something you've learnt for when you make your first cider
__________________
Primary: Cherry Melomel

Secondary:

Bottled: JAOM, Amber Ale
oldmate is offline
 
Reply With Quote
Old 03-31-2011, 12:33 AM   #7
raubrey227
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: gainesville, FL
Posts: 14
Default

So it's definitely that the yeast died, and not a leak? I pitched the yeast last Friday. Then what is the brown/tan sediment at the bottom?
raubrey227 is offline
 
Reply With Quote
Old 03-31-2011, 12:38 AM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 64,508
Liked 5639 Times on 4043 Posts
Likes Given: 1381

Default

Quote:
Originally Posted by raubrey227 View Post
So it's definitely that the yeast died, and not a leak? I pitched the yeast last Friday. Then what is the brown/tan sediment at the bottom?
Without a hydrometer, we're all just guessing. Pitching more yeast won't hurt when in doubt.

A refractometer is great, but you'll still want a finishing hydrometer!
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 03-31-2011, 02:11 AM   #9
raubrey227
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: gainesville, FL
Posts: 14
Default

A finishing hydrometer? I'm sorry I'm still a newbie. Doesn't the refractometer accomplish the same task as a hydrometer (tell you the SG)?
raubrey227 is offline
 
Reply With Quote
Old 03-31-2011, 02:18 AM   #10
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 64,508
Liked 5639 Times on 4043 Posts
Likes Given: 1381

Default

Quote:
Originally Posted by raubrey227 View Post
A finishing hydrometer? I'm sorry I'm still a newbie. Doesn't the refractometer accomplish the same task as a hydrometer (tell you the SG)?
No. A refractometer does read the brix of a solution. But alcohol skews the reading. Even with online calculators, once alcohol is in the mix, a refractometer isn't accurate for SG readings. A hydrometer generally goes from .990 to 1.150 or so. If you don't need it for the higher end, since you'll be using a refractometer, you can get a "finishing" hydrometer, with a smaller scale but easier to read, from .990 to about 1.030 or so.

I just use a regular old hydrometer for everything except measuring the brix of fruit or preboil gravities in beer.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cider not fermenting? stubba Cider Forum 1 09-13-2010 06:57 AM
Finally have something fermenting again!! TWilson Cider Forum 6 11-07-2008 05:21 PM
Fermenting in Light tagz Cider Forum 6 10-04-2008 12:02 AM
fermenting apfelwein anlgp Cider Forum 6 08-16-2008 09:40 PM
Still fermenting??? JOHN51277 Cider Forum 5 01-09-2006 08:09 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS