raubrey227
Member
My friend and I just began our first attempt at making hard cider. However, it's been 3 days and I haven't seen any bubbling in the airlock. There is some sort of sediment, a sort of tan color, visible at the bottom of the glass carboy.
I pretty much followed the instructions from this website. I used a full packet of Red Star champagne yeast for 5 gallons of apple juice. I put it in very hot water (about 100 degrees) like the back of the packet said before pitching it into the carboy.
Is the sediment a good sign of the yeast being active? I'm going to check the SG, but not until my new refractometer gets here next week (my hydrometer shattered). I also used organic apple juice from concentrate, but there were no preservatives. Any help is greatly appreciated.
I pretty much followed the instructions from this website. I used a full packet of Red Star champagne yeast for 5 gallons of apple juice. I put it in very hot water (about 100 degrees) like the back of the packet said before pitching it into the carboy.
Is the sediment a good sign of the yeast being active? I'm going to check the SG, but not until my new refractometer gets here next week (my hydrometer shattered). I also used organic apple juice from concentrate, but there were no preservatives. Any help is greatly appreciated.