First timer - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > First timer

Reply
 
Thread Tools
Old 10-07-2011, 02:48 AM   #1
Dobber12
Recipes 
 
Oct 2011
Posts: 4


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?

 
Reply With Quote
Old 10-07-2011, 03:00 AM   #2
joeybeer
Recipes 
 
Dec 2009
Posts: 524
Liked 11 Times on 11 Posts


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

 
Reply With Quote
Old 10-07-2011, 06:15 AM   #3
dinnerstick
Recipes 
 
Nov 2010
utrecht, netherlands
Posts: 2,023
Liked 267 Times on 196 Posts


patience.... should kick off pretty soon. make sure there is a good seal on the lid or you will be faked out

 
Reply With Quote
Old 10-07-2011, 12:12 PM   #4
Dobber12
Recipes 
 
Oct 2011
Posts: 4

Don't remember the exact brand name of yeast but I know it was champagne yeast.

 
Reply With Quote
Old 10-07-2011, 12:23 PM   #5
Dobber12
Recipes 
 
Oct 2011
Posts: 4

How long do you normally wait to move it into your secondary, and how long does it normally stay there once moved?

 
Reply With Quote
Old 10-07-2011, 12:31 PM   #6
EdWort
HBT_LIFETIMESUPPORTER.png
 
EdWort's Avatar
Recipes 
 
Jul 2006
Bee Cave, Texas
Posts: 11,914
Liked 337 Times on 169 Posts


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.

 
Reply With Quote
Old 10-09-2011, 01:55 PM   #7
Dobber12
Recipes 
 
Oct 2011
Posts: 4

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.

 
Reply With Quote


Reply
Thread Tools



Forum Jump