I gave the wort/must a good stirring before I pitched the yeast and added the recommended 1 tsp of nutrients/gallon prior to pitching; I also hydrated the yeast in must prior to pitching. I suppose my concern is that either the yeast is bad or that there was still some campden tablet left in the solution, but I waited the recommended 24-hours.
This is the first time I am using wine yeast and making cider so I wanted to pick the brains of this forum.
15 Gallons of New England Hard Cider - Four yeasts: Ale yeast, two cider yeasts, and a champagne yeast.
Helliday Ale and Chocolate Nitro Stout