Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > First timer
Reply
 
Thread Tools
Old 10-07-2011, 02:48 AM   #1
Dobber12
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Posts: 4
Default First timer

First time making cider and I have some questions. I sterilized a 5 gallon bucket yesterday at approximately 4 pm est and added 3.5 gallons of pasteurized cider with no preservatives and added 1 packet of yeast with 1.5 cups of sugar. The bucket was kept in my basement over night where I'm unsure of the exact temperature. Today (24 hrs+ later) the airlock was not bubbling at all so I moved it upstairs approximately 70 degrees F. My question is how long should I wait on the airlock to move? Is something wrong? Is this batch wasted? What should I do now?
Dobber12 is offline
 
Reply With Quote
Old 10-07-2011, 03:00 AM   #2
joeybeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Posts: 524
Liked 11 Times on 11 Posts
Likes Given: 27

Default

Just wait, it'll be fine.. What type of yeast ??
__________________
Kegged :
15 gallons of Yellow Bucket Light
~1 gallon of Little Miss Muffet Cider

Fermenter :
12 gallons of Under Pressure Brown Ale
5 gallons of Dead Guyish IPA for a competition
joeybeer is offline
 
Reply With Quote
Old 10-07-2011, 06:15 AM   #3
dinnerstick
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: utrecht, netherlands
Posts: 1,993
Liked 244 Times on 183 Posts
Likes Given: 22

Default

patience.... should kick off pretty soon. make sure there is a good seal on the lid or you will be faked out
dinnerstick is offline
 
Reply With Quote
Old 10-07-2011, 12:12 PM   #4
Dobber12
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Posts: 4
Default

Don't remember the exact brand name of yeast but I know it was champagne yeast.
Dobber12 is offline
 
Reply With Quote
Old 10-07-2011, 12:23 PM   #5
Dobber12
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Posts: 4
Default

How long do you normally wait to move it into your secondary, and how long does it normally stay there once moved?
Dobber12 is offline
 
Reply With Quote
Old 10-07-2011, 12:31 PM   #6
EdWort
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
EdWort's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,969
Liked 301 Times on 154 Posts
Likes Given: 7

Default

Quote:
Originally Posted by Dobber12 View Post
How long do you normally wait to move it into your secondary, and how long does it normally stay there once moved?
I will keg my Apfelwein anywhere from 6 to 12 weeks and it stays in the keg (bulk aging) till consumed. I do not use a secondary.
EdWort is offline
 
Reply With Quote
Old 10-09-2011, 01:55 PM   #7
Dobber12
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Posts: 4
Default

So I talked to a guy the other day that said champagne yeast can ferment past the desired level because of its ability to withstand high alcohol concentrations. I took a reading today just to see where it was at and the reading didn't really seem to move at all... I did notice a crack in the top of the hydrometer and was wonder if this affected anything at all or if I just am not taking the reading correctly to start with... My airlock has been popping now for a couple days so I'm sure its doing something. Just looking for a little direction here as to when I should consider stopping the fermentation. I pitched the yeast on October 5th. Airlock has been going since the 7th I believe.
Dobber12 is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS