Great forum here!
My wife wanted to make some hard cider, so I pulled out the ole/trusty 6.5g plastic bucket home brewing kit. Cleaned it up really well then found a recipe similar to this link:
- 5g Apple Cider (Pasteurized, no preservatives, from Wild Oats)
- 3lb Light Brown Sugar
- 1 Packet Lalvin 71B
- ~1/3 cup of Montmorency Tart Cherry juice concentrate (no preservatives)
I started the yeast in about 1-1.5 quarts of the cider. It foamed up pretty good and I put it in the fridge for about 20-30 minutes to keep it cool until the cider was cooled to around 68 degrees or so.
I mixed the rest of the cider, brown sugar, and cherry juice concentrate together and stirred really well. Everything combined fine - the sugar literally melted away as I added it.
After the yeast and cider were within 3-4 degees of each other, I added it together and sealed it up. Put the airlock on (filled with some vodka) and let it sit.
That was Thursday (11/29).
It has now been about 4 days since I sealed it up and it's not bubbled much at all. I'm a bit worried in the sense that I wonder if I killed the yeast somehow. It would appear the amount of sugar is fine, but as of yet no bubbling.
At last check, the container is around 70 degree.
The OG before I added the yeast was 1.072.
Did I just do something really wrong or do I now have 5g of nothing?