Average time for fermentation to take off? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Average time for fermentation to take off?

Reply
 
Thread Tools
Old 10-17-2007, 03:52 AM   #1
soontobepcv
Recipes 
 
Oct 2007
Posts: 53
Liked 1 Times on 1 Posts



Hi all,

I'm new here, but have brewed a number of beers from both dry yeast and packs. That said, most of the time there was quite a bit of activity within 24 hours of pitching.

I just started my first cider with 2 gallons unpreserved cider from a local farm, pitched with dry wine yeast and no nutrient, and perhaps a half pound of brown sugar. 48 hours later, there are no signs of activity. What is the longest I should expect before re-pitching? Could I simply use the bottom of a bottle of homebrew, rather than make the trek out to the brew shop?

And just out of curiosity: has anybody tried cider made with Belgian yeast?

Thanks.

 
Reply With Quote
Old 10-17-2007, 08:00 AM   #2
Adolphus79
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Jul 2007
Posts: 528
Liked 19 Times on 19 Posts


generally, mine is started within 24-48 hours, but depending on temps it could take up to 72. You could try giving it a stir or gentle shake, and if that doesn't do it, then re-pitch.

 
Reply With Quote
Old 10-17-2007, 12:07 PM   #3
tf2
Recipes 
 
Oct 2007
Not always so sunny Florida
Posts: 30

I don't know about averages, but both the batches I started last night (a liquid hefeweizen yeast and a dry ale yeast, each in a gallon of pasteurized unfiltered juice) were bubbling merrily 9-10 hours later. A previous batch, with wine yeast, was going within about the same time-frame, if I remember right. But none have produced much in the way of a wort-like krauesen. Temps are in the mid 70s. Oh, and I did use a tsp of yeast nutrient in each, for what that's worth.
__________________
Primary: 19 Gallon (Cranberry) Cyser, Home Alone Cranberry Melomel
Secondary: Tenure Forecast Cider, Riotin' Cider, Virgin Cider No. 1
Bottled: pumpkin ale!, brown ale
Drinking: red ale

 
Reply With Quote
Old 10-17-2007, 10:55 PM   #4
sloppy
Recipes 
 
Jan 2007
Posts: 24

My first cider (pitched 6 days ago), using WLP720, showed signs when I looked at it 12 hours later. At 16 hrs after pitching, it was going strong. At 24 hrs after pitching, I needed a blowoff tube because I was getting cider in my airlock.

I made a starter 24 hrs before pitching, though.

 
Reply With Quote
Old 10-17-2007, 11:26 PM   #5
Brakeman_Brewing
Recipes 
 
Oct 2007
Posts: 951
Liked 8 Times on 6 Posts


i used lalvin #1116 dry wine yeast on a 5 gallon batch no preserves and i had steady action on the airlock less than 12 hours later

 
Reply With Quote
Old 10-17-2007, 11:58 PM   #6
Tenchiro
 
Tenchiro's Avatar
Recipes 
 
Jun 2007
Providence, RI
Posts: 2,973
Liked 6 Times on 6 Posts


Quote:
Originally Posted by mr_stimey
i used lalvin #1116 dry wine yeast on a 5 gallon batch no preserves and i had steady action on the airlock less than 12 hours later
My last batch with Cote de Blancs took off in <16 hours. That was with 5 gallons of juice, two yeast packets and no yeast nutrients.
__________________

 
Reply With Quote
Old 10-18-2007, 12:26 PM   #7
soontobepcv
Recipes 
 
Oct 2007
Posts: 53
Liked 1 Times on 1 Posts


Thanks for all the responses... when things seemed hopeless, I gave the bucket a good shake, and lo and behold there is plenty of action to be witnessed. The smell coming from the airlock is a little funky, but hopefully it all works out.

Thanks.

 
Reply With Quote
Old 10-18-2007, 10:03 PM   #8
Schmitz
Recipes 
 
Jun 2005
Posts: 46

The funky smell may be from the natural yeast that you didn't kill off first.

That is, if you didn't pasterize or (preferrably) add campden beforehand.

 
Reply With Quote
Old 10-25-2007, 09:15 PM   #9
thurvin
Recipes 
 
Oct 2007
Posts: 16

Most of my batches of everything including my ciders started within 24 hours, usually 8-12 hours. Double check your seal on fermentor especially if using an ale pail. Give it a good shake for 2-3 minutes. Keep it warm. Give another 12-24 hours. Then, if no dice. Pitch again with another yeast. Make sure to rehydrate according to directions and it showing signs of activity before pitch.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Where to find average fermentation/condition times for different styles? zanemoseley General Beer Discussion 5 05-02-2009 08:14 PM
What's your average time in the bottle? The Govna Bottling/Kegging 18 06-21-2008 01:23 PM
Average shipping time from AHS? polamalu43 Beginners Beer Brewing Forum 12 04-01-2008 01:56 AM
Average age of the HBT forum AleHole General Chit Chat 56 03-25-2007 01:38 PM
Average mash temps and time? Gabe All Grain & Partial Mash Brewing 12 05-25-2006 07:34 PM


Forum Jump