3 months for ferm to start!?!

[Izzoard]

I started two demijohns off at the end of the summer and nothing happened for 3 months. A month ago I added some of the yeast from a friends batch and last night I noticed the airlock showed pressure in the vessel. I tapped it and it bubbled through, smelt it and it smells of fermentation.

If I leave it and it starts to ferm properly (at a normal bubble rate) is it going to be OK do you think?

Thanks

 

[JesseRC]

HOw do you know it wasn't already fermented. Did you take any gravity readings ? Its unlikely that it is fermenting from what you pitched 1 month ago, unless the temps were awfully low and the yeast was dormant.

 

[Izzoard]

Yeah, I took an SG reading before ferm and after 2 months. No change.

It's a good reminder though, I should check it again now but visually the air lock hasn't done much bubbling.

Would it help if I added a sugar / yeast mix to help it along?

 

[JesseRC]

is it possible you had some preservatives in you juice?

 

[Izzoard]

I used fresh apples and juiced them myself. The temperature swing in my house is large, but its only got bigger during the winter (when the ferm actually started).

 

[Izzoard]

Right. This is crazy. I've not seen these bubble at all in the first two months, didn't check so frequently in the last month and I just checked the sg. 1000!. With a start of 1056, it should be about 7.5%. I need to be way more attentive for future batches!

Neither tasted that nice and one demijohn smelled a little like rotten eggs. More research needed!

CHeers for the help!