david00001
Well-Known Member
- Joined
- Mar 31, 2012
- Messages
- 54
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Just made my first cider! I got five gallons of cider un-pasturized, treated it with campten tablets, acid blend, yeast nutrient, and brought the OG to 1.069 with dextrose, and oxygenated the must. I pitched champagne yeast, and it's off to a slow start. Really slow. Like two bubbles from the airlock per minute after 48 hours at 68 degrees. So, it that normal? I'm used to brewing beer and vigorous fermentation.