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Old 10-22-2011, 08:46 PM   #1
moorerm04
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I posted a thread the other day about how I was gonna throw together a 3 gal batch of cider using what I had laying around here at the house... I used pasteurized mott's brand apple juice from concentrate with no preservatives. I used some brown sugar, and cinnamon, then pitched a little over half a pack of notty cause that's just what I had laying around. It's been over 48 hours and I am not getting anything that resembles fermentation.... I just took a gravity reading and it doesn't seem like it has dropped any. Anyone ever have this happen with cider... Is it normal to take that long for fermentation to take off?



 
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Old 10-22-2011, 08:54 PM   #2
Bewbzout
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When i made my Apfelwein there was only about a 1/4" of bubbles on top. It wasnt a full layer either.


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Old 10-22-2011, 09:02 PM   #3
moorerm04
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I an getting next to none.... I might go ahead and pitch the other half of that pack.

 
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Old 10-22-2011, 11:00 PM   #4
ETCS
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What was the OG before you pitched the yeast?
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