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What temperature are you fermenting at? If the must was too cold, then it may take some time to get the yeast going... I would suggest stirring it up in order to release some of that s02, and then repitching. Champagne yeast starts up really quick, so I would start with checking the temperature.

Thanks, I want to add a smakpack. Will 1 smakpack of wyeast cider yeast be enough to out do the wild yeast in a 3 gallon batch? Is there any concerns with what I'm planning? I've heard that I should drink the cider pretty quick after it stops producing c02. Thoughts?

Hey guys, one more question: i am back home after work and the 3 gallon batch has a thick layer of foam on top and is bubbling away, i didn't add any yeast to it. What do you think this is from? I thought uv pasteurized cider wouldn't ferment and produce c02? Thanks!

Just an update: Pitched 1L of starter into the 6 gallon batch and .8L of starter into the 4 gallon batch. Both are bubbling away nicely :) I'll be picking up another vial today to pitch into the last 3 gallons. I think I experiment using less expensive apple juice haha! Thanks for the help!

Ok thanks for the advice, I think I will split and pitch the starter into a 6 and 4 gallon batch. Hopefully this will work! Does anyone have any experience with placing organic apple peels onto must in order to do a wild yeast fermentation? Or does anyone have any other options for wild yeast...

Well, I bought 15 Gallons of UV pasteurized apple juice, and I don't want to let them sit in the carboys without yeast for too long. When I let the starter sit for 10-15 minutes, I have about 2 inches of slurry at the bottom of the starter (sorry, I am relatively new to home brewing)... Thanks...

Hey guys, I need some advice! I purchased 2 vials of White Labs 775 yeast, and made 2L starters with each. I found a fruit fly in one of the starters, so I am assuming I have to throw it out. My total planned output is 14 Gallons, I don't have a stir plate, but I figured I would be...