Fixmy59bug
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- Nov 22, 2011
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Couple of days ago I pulled a gallon of fresh cider out of the fridge with the intent of making apfelwein.
I warmed some up to rehydrate the yeast (Red Star Premier Cuvée) and add some nutrients and let it sit for about 15 minutes.
While the yeast was sitting, I added 2 lbs of honey and shook (OG was measured at about 1.120).
The cider was still pretty cold when I pitched, but I figured it would be ok.
The airlock only bubbled for a couple of hours then went stagnant and has been for the last few days. It appears all the yeast dropped out of suspension and settled on the bottom.
Tonight, I dry pitched my last package of yeast hoping to save the cider and so far it appears to be going ok. The yeasties appear to be floating around and the airlock is bubbling a little bit.
Should I be ok?
I warmed some up to rehydrate the yeast (Red Star Premier Cuvée) and add some nutrients and let it sit for about 15 minutes.
While the yeast was sitting, I added 2 lbs of honey and shook (OG was measured at about 1.120).
The cider was still pretty cold when I pitched, but I figured it would be ok.
The airlock only bubbled for a couple of hours then went stagnant and has been for the last few days. It appears all the yeast dropped out of suspension and settled on the bottom.
Tonight, I dry pitched my last package of yeast hoping to save the cider and so far it appears to be going ok. The yeasties appear to be floating around and the airlock is bubbling a little bit.
Should I be ok?