Hello,
I Cant get my cider to start fermenting. My cider is home pressed by Mennonite family made up of 4 types of apples and as far as I know is preservative free. One week ago I put in 10 campden tablets in 5 gallons in a sealed food bucket. I waited 24 hrs then boiled a few quarts of cider, added 4 cups of plain sugar and 1 cup of brown sugar to the cider. I then added the hot cider to the cold cider in a steralized bucket. The cider was cold, right out of the fridge. I stirred in the hot cider. Then added yeast nutrient, acid blend, pectic enzyme and tanin. I started 2 packets of lavlen yeast in warm water for 15 minutes. I pitched it and waited. No fermentation, no bubbles. I waited till yesterday - then bought wyeast cider yeast. Smacked the packet, waited 3 hours till it was swollen then sterilized that container and pitched it about 24 hrs ago. The room the cider is in is almost 70 degrees exactly. The OG was 1.070.
What did I do wrong? What other options do I have to start fermentation?
Help?
I Cant get my cider to start fermenting. My cider is home pressed by Mennonite family made up of 4 types of apples and as far as I know is preservative free. One week ago I put in 10 campden tablets in 5 gallons in a sealed food bucket. I waited 24 hrs then boiled a few quarts of cider, added 4 cups of plain sugar and 1 cup of brown sugar to the cider. I then added the hot cider to the cold cider in a steralized bucket. The cider was cold, right out of the fridge. I stirred in the hot cider. Then added yeast nutrient, acid blend, pectic enzyme and tanin. I started 2 packets of lavlen yeast in warm water for 15 minutes. I pitched it and waited. No fermentation, no bubbles. I waited till yesterday - then bought wyeast cider yeast. Smacked the packet, waited 3 hours till it was swollen then sterilized that container and pitched it about 24 hrs ago. The room the cider is in is almost 70 degrees exactly. The OG was 1.070.
What did I do wrong? What other options do I have to start fermentation?
Help?