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Old 11-18-2011, 12:53 PM   #1
beccabrew
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Nov 2011
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So I put on my first batch of apple cider with fresh pressed apples and I was told to rehydrate the yeast. So from what I understood from the package was to put the yeast into 1/3 cup of water and put it in the microwave for 15 seconds- how I got that off the back off the package i don't know!!! I'm so mad at myself. Because then I read online that the yeast should sit in the water for 15 minutes then pour it into the apple juice. So it's been 2 days and my s.g reading has only moved 2 tiny lines down the hydrometer and it's in a favourable area for fermentation. I'm afraid my yeast has died. Any suggestions? Should I add some more yeast? Gahhh..



 
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Old 11-18-2011, 01:07 PM   #2
GinKings
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I would add more yeast. I wouldn't be surprised if the microwave killed it. You can use the microwave to heat the water for rehydration. Just add the yeast after it's heated.



 
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Old 11-18-2011, 01:16 PM   #3
WildGingerBrewing
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I never rehydrate dry yeast. Just dump one new package in and shake like hell!
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Old 11-18-2011, 01:59 PM   #4

If you microwaved the yeast themselves, I would just go ahead and repitch. I don't know that microwaving yeast kills them, but it seems likely.

My general rule: Don't microwave anything that's living

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Old 11-18-2011, 07:37 PM   #5
Devo9
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Oct 2011
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Quote:
Originally Posted by Pappers_ View Post
My general rule: Don't microwave anything that's living
Good rule, I think they did that in a movie once. The movie was Kick@$$ and the scene... it wasn't pretty.

 
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Old 11-18-2011, 09:11 PM   #6
divi2323
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Oct 2011
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Quote:
Originally Posted by Devo9 View Post
Good rule, I think they did that in a movie once. The movie was Kick@$$ and the scene... it wasn't pretty.
Gremlins... great flick.

 
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Old 11-18-2011, 09:12 PM   #7
divi2323
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Quote:
Originally Posted by WildGingerBrewing View Post
I never rehydrate dry yeast. Just dump one new package in and shake like hell!
I'm a lazy SOB... i dont even shake it. i just pepper the top of the liquid with it, and close her up. the oxygen layer at the top of the bucket helps to get them going. Seems every time I hydrate my yeast with 85F water, the fermentation never takes off.



 
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