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Old 12-30-2012, 07:42 PM   #1
Dec 2012
Salt Lake City, Utah
Posts: 762
Liked 39 Times on 28 Posts

I am doing a 3 gallon batch of hard cider, I used one packet of the champagne yeast, I was told 1 packet will do 5 gallons and it shoulld be fine to do 1-5 gallons with the packet, it has been close to 36 hours with no activity in the airloc, I used 2.5 cups of table sugar boiled it and cooled it to 70 degrees, I boiled pint of water cooled to 100 degrees, and started yeast for about 10 minutes, the yeast was jumping around, (is this good?) I waited about 10 minuted and added to cider,

I poured the apple J on the sugar water and shook it vigorously after adding the yeast, OG was 1.054 or 7% should i take hydro reding to see if action is happening?

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Old 12-31-2012, 01:21 PM   #2
Sep 2011
!, !
Posts: 1,286
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I'm sure its fine,step away from the FV. Wine and champagne yeast may not have a violent ferment

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