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Old 12-24-2011, 07:57 PM   #1
kramer
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Jul 2011
big bear lake, ca
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I've done multiple beers, wines, all grains, malts, meeds....... with no problems. However, yesterday I decided to goof around and make a quick apple cider.

I took a gallon of cider, added maybe a pound of sugar (dissolved in warm water) and mixed in some wine yeast (can go to 18%)... mixed things up, measured an OG of 1.9, and put an air-lock on. Pretty basic...fructose, sucrose water and yeast. Okay....but 24 hours later, I'm getting no CO2, thus no conversion of sugar to ethanol and co2. ?? This is such a simple recipe and I was just something to mess around with for fun....I can't figure out what's going on. I know the yeast is good as I've got 15 gallons of various libations fermenting in the garage using the same yeast.

Ideas?

 
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Old 12-24-2011, 08:00 PM   #2
Revvy
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I've noticed my ciders and apfelweins are usually slow to get started.
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Old 12-24-2011, 08:39 PM   #3
UpstateMike
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Nov 2011
Brockport, NY
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Did the cider have preservatives? How much is "some wine yeast"? Dry or liquid yeast? How long has it been since you used this yeast? What temperature is the cider?
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Old 12-26-2011, 08:18 PM   #4
SixPants
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Dec 2011
Akron, OH
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Interesting... I just had a similar problem but with ale yeast, no sugar added, but never had any issues before.

So I grabbed a travel mug, threw in warm cider and yeast, waited 3 hours and dumped it into the cider.

And no, I didn't sanitize so God alone knows what's going to crawl out of that bottle. I figured it was a lost cause.

Anyway, an hour later I'm getting pretty good activity visually (lots of bubbles) but haven't timed the airlock yet.

 
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