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Old 07-13-2013, 07:56 AM   #11
Jul 2013
Posts: 9

And I think the fermentation has started, there is a slightly uneven activity in the airlock, but I think it's okay 9-10 hours since I added the yeast.

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Old 07-13-2013, 08:33 AM   #12
May 2013
Posts: 39
Liked 1 Times on 1 Posts

Yeah for me it usually is always less than 24 hours

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Old 07-13-2013, 10:38 AM   #13
fatbloke's Avatar
Dec 2006
UK - South Coast.
Posts: 2,698
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When using fruit juices, it depends on their provenance but, people will often sulphite it first for at least 24 hours, to prevent any possible contamination from wild yeasts that fruit often carries on the skins.

Not necessary if it's carton juice from a store/supermarket.

Equally, people also will often add pectic enzyme before it's fermented, as they use less of it and it will work more efficiently without the presence of alcohol.....

If a batch of must or even just the juice has been sulphited before fermentation the waiting period is too allow the sulphites to dissipate.

The time between pitching the yeast and actually seeing signs of active fermentation is known as "lag phase"......... Which can be as little as an hour, to many days.......

Yeast is a natural substance after all, and doesn't like being pushed around.....
"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

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