No signs of fermentation

[Marathon06]

I had my first attempt at Apple cider this weekend. Saturday I pitched a vial of Whit Labs liquid champagne yeast into 5 gallons of Sprouts Farmers Market fresh pressed organic apple juice and two lbs of brown sugar. OG was 1.070. O didn't use a starter and I forgot to pull the yeast out of the refrigerator in advance. The yeast only warmed up for about 30 minutes before I pitched. No sign of fermentation 30 hours later so I pitched a pack of Red Star dry champagne yeast and some yeast nutrient early last evening. Today there is still no airlock activity. I'm fermenting in a bucket and I can't see what is going on. I know I need to be patient bit it seems like a very long time with no activity. Has anyone used this apple juice before? It is heat pastureized, no preservatives added.

 

[johnsnownw]

Just wait man, it will happen. However, I do no know how your pitching 2 different yeasts will affect the finished product...

 

[outstretched]

The problem isn't the juice. Patience. If nothing (krausen starts forming) happens after 72 hours then you might have a problem. Airlock activity does NOT prove fermentation or lack there of. Is there a krausen layer forming?

 

[Marathon06]

It is in a bucket so I can't see what is going on unless I POP the lid.

 

[Daze]

so pop the lid

 

[dr_al]

it wont hurt to peek, or stick your ear to it and listen for fizz. none of my buckets seal properly without a bunch of hassle so i always listen or look inside to see if it started.

 

[Marathon06]

I hear a smight fizz and see a small amount of krousen firming. I'll relax

 

[stevo1000r]

How'd the cider turn out? I just bought a gallon of the same juice for a cider experiment.

It is heat pastureized

Where did you see that it is heat pasteurized? I've been looking online for a while trying to figure out just that

 

[Marathon06]

It's ok but not great. I'm giving it more time, at least two more months. The carbonation level is very low. I guess I can't complain, I feel I messed around with it so much by using two types of yeast and opening the lid...perhaps I introduced oxygen. Drinkable, but not great.

 

[Marathon06]

I called the distributer and asked. They said it was heat pasteurized.

 

[ColbyJack]

I'll bet that there is no oxygen introduced at all. My brew buddy uses buckets, and we have found that placing a weight on top of the lid creates enough force to create a good seal. He uses a ten pound free weight. Be sure to pull your airlock before lifting off the weight, though, because you will create a vacuum and suck in your sanitizing fluid.

 

[stevo1000r]

Awesome! Thanks for the info

 

[ColbyJack]

No sweat! This is also another great reason to use cheap vodka in your airlock. If you get suck back, you just bumped your abv! Haha