Cider troubles

[brewcrew2002]

Hi everyone, I am brewing my first batch of cider and I am having trouble getting it to ferment, or it is just fermenting slow. I pitched yeast when the cider was at least 40 to 50 degrees still. it has been 2 days and I have yet to see any active bubbling in the air lock. should I be worried? Also, whn is it appropriate to double pitch? My OG is around 1.070.


Thank you

 

[Smitty49686]

When I do cider I generally have a temp in the range of 60 to 65. And some batches do take a day or two to start bubbling the air lock. What's your recipe and what kind of yeast do you use.


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[brewcrew2002]

It was White Labs English Cider yeast

 

[Smitty49686]

I would try putting it somewhere warmer and wait and see if a little warmer temp will start the fermentation. How much sugar did you uses. And what kind of juice


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[brewcrew2002]

It was cider from a local orchard. No preservatives.

 

[kegtapper]

Warm it up a little. I like the 60 degree range.

 

[Smitty49686]

Has you cider began to ferment yet


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[brewcrew2002]

No not yet there is some foam i gave it a little stir.