Nottinghams in cider 30 hours no airlock activity? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Nottinghams in cider 30 hours no airlock activity?

Reply
 
Thread Tools
Old 12-28-2012, 03:39 PM   #1
michgan241
Recipes 
 
Dec 2012
Posts: 38


My first brew of any sort, I read up quite a bit and figured a cider would be easiest prep work wise. after sanitation I got 5 gal of pasturized apple juice and added 2 lbs dextrose pitched nottinghams. didnt seem like anythign went wrong but 30 hours later still nothing in the airlock.

at first it seemed to be going down in pressure but thats stopped. its ~30 hours later shouldnt i be seeing something by now? I'm paranoid i wasted my first brew.

The temperature in the basement is 60-68 degrees so that should be a sweetspot fermentation wise right?

 
Reply With Quote
Old 12-28-2012, 03:46 PM   #2
maverick9862
Recipes 
 
Oct 2012
, MD
Posts: 49
Liked 16 Times on 8 Posts


The juice didn't include 'potassium sorbate' or any other preservative, did it?

 
Reply With Quote
Old 12-28-2012, 03:49 PM   #3
porterpounder
HBT_SUPPORTER.png
 
porterpounder's Avatar
Recipes 
 
Oct 2010
South Shore, MA
Posts: 837
Liked 168 Times on 152 Posts


Look for a krausen. Take a gravity reading. No airlock activity doesn't guarantee lack of fermentation.

 
Reply With Quote
Old 12-28-2012, 03:57 PM   #4
michgan241
Recipes 
 
Dec 2012
Posts: 38

no, the juice was just apples water and vitamin C, its currently in a bucket fermenter it wont hurt it by removing the co2 in the headspace to check for krausen?

 
Reply With Quote
Old 12-28-2012, 04:07 PM   #5
maverick9862
Recipes 
 
Oct 2012
, MD
Posts: 49
Liked 16 Times on 8 Posts


You won't hurt anything by taking a peek. Cold cider is sometimes a slow start for activity, especially if you pitched dry yeast instead of a starter. You may want to bring it inside for a day to warm up and get the yeast going, then move it back to cool down. Cider does benefit from a cool, slow fermentation. Additionally, the addition of sugar to a sweet juice may have created a slightly high OG that is also slowing the yeast.

 
Reply With Quote
Old 12-28-2012, 04:14 PM   #6
michgan241
Recipes 
 
Dec 2012
Posts: 38

ok, when i get home i'll open it up and take a peek. I was planning on getting a hydrometer for my first beer brew but i might have to get one earlier than i thought. I followed one of the recipes with the dextrose from the cider forums that seemed to be pretty popular.

 
Reply With Quote
Old 12-28-2012, 04:16 PM   #7
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,597
Liked 155 Times on 145 Posts


It might be finished. Cider doesn't form a krausen, because there is very little protein in it. Lack of airlock activity is never an indication.

I agree that you should take a gravity.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 12-28-2012, 04:23 PM   #8
maverick9862
Recipes 
 
Oct 2012
, MD
Posts: 49
Liked 16 Times on 8 Posts


david_42 has a good point: Your cider may not have a 'krausen' since it's from processed juice and not sweet cider. You could also grab a taste.

still & sweet = possible problem
bubbly & yeasty = okay
dry = alcohol

Although I wouldn't bet on it being finished fermenting after only 30 hours at cool temps.

 
Reply With Quote
Old 12-28-2012, 04:37 PM   #9
michgan241
Recipes 
 
Dec 2012
Posts: 38

yea the recipe i grabbed said it was approximately a 2 week ferment, then bottle to keep the sweetness.

 
Reply With Quote
Old 12-28-2012, 05:02 PM   #10
pwkblue
 
pwkblue's Avatar
Recipes 
 
Sep 2012
Sandy, Utah
Posts: 183
Liked 18 Times on 13 Posts


at 30 hours it isn't "done"...relax you are probably fine. Cider seems to roll into fermentation slowly...the krausen never seems to form all that thick for me.

At 30 hours I would simply double check your seals. Make sure your bucket lid is firmly in place. Double check the airlock....and look at the rubber grommet in the hole...if the airlock is pushed in too far....the rubber can separate and allow an easier path for pressure to escape.

Just yesterday I went through the same process. I pitched a large Pacman starter on a mid gravity wort....after 30 hours there was no visible airlock activity. The lid was firmly sealed...but the airlock was pushed in too far....causing a small gap in the rubber grommet. I pulled the airlock out a touch...and the airlock started bubbling like a jackhammer.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
16 hours and no airlock activity Sixstring78 Beginners Beer Brewing Forum 17 04-05-2011 03:40 AM
15 hours and no airlock activity linusstick Fermentation & Yeast 6 03-06-2011 07:35 PM
airlock activity only 24 hours evilhomer Beginners Beer Brewing Forum 11 02-23-2011 10:27 PM
No airlock activity @48 hours chris19delta Beginners Beer Brewing Forum 11 06-13-2010 02:53 AM
32 Hours And No Airlock Activity BNVince Extract Brewing 17 08-06-2007 03:09 AM


Forum Jump