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Old 11-05-2008, 09:59 AM   #1
RedOctober
 
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I knew the title would get you, now the issue:

Yesterday my yeast and dextrose arrived, so I thought I'd throw the Apfelwein together. The apple juice had been sitting in the basement for a day or so and had a tempeture of 62 degrees.

in order to get the yeast acclimated to the lower tempeture I rehydrated it in 62 degreee apple juice.

12 hours later and there is not even a hint of fermentation, just a yeast cloud on the bottom of the carboy.

So, is everything alright or do i need to raise the temp?

BTW I raised the basement temp to 65 this morning.

 
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Old 11-05-2008, 10:25 AM   #2
FreakinA
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These things can take a while to start. Check back in like 3 days. You say you have it in a carboy so it should be simple to dont touch and wait
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Old 11-05-2008, 12:07 PM   #3
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No worries. Just wait...
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Old 11-05-2008, 12:44 PM   #4
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I have had lag times of up to 5 days with wine yeast. It will eventually take off.
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Old 11-05-2008, 05:24 PM   #5
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Mine took 24 hours.

Update: It's now at day 12 and still actively fermenting.

(Seek medical attention for Active fermentations lasting longer than a week!)
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Old 11-05-2008, 07:15 PM   #6
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I had about 12 hour lag, then BANG! out the airlock at the 36 hour mark...

6

 
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Old 11-07-2008, 10:57 PM   #7
RedOctober
 
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Update:

Smelled a slight stink in the basement, opened the bathroom to investigate and there it was....

My Apfelwein was bubblin away like a warm bottle of freshly opened cream soda!


Thanx for tellin me to relax.

 
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Old 11-07-2008, 10:59 PM   #8
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62 degrees is pretty cool, so it takes a while.

 
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Old 11-07-2008, 11:06 PM   #9
RedOctober
 
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Hey, Hi ED!!


You're a star!


Thanks for the awesome recipe, I used a cuvee yeast, the yeast you suggested was sold out.


I'll post on your original thread how it turns out.


 
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Old 11-07-2008, 11:15 PM   #10
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Enjoy! Just be patient. It gets better as it ages.

 
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