2 Days, no Bubbles

[veen]

It's been 36 hours since I pitched yeast and I still have no bubbe action in the airlock. It's a 3-piece and the inner piece hasn't even lifted.

Details: We hand pressed the Apples on Saturday, strained and added pectic enzyme and Camden tablets that evening. I didn't crush the Camden tablets like I should have, but I waited until Monday evening 48 hours to pitch the yeast. I used Lalvin EC-1118 and rehydrated in 100 F water for 15 minutes.

I oxygenated the 4.5 gallons by shaking the bucket for a minute before pitching yeast.

This morning, 36 hours from pitching yeast, I still didn't see any bubbling, so I lifted the lid, it smelled a little sour/like newly fermenting cider and saw this:

It looks to me like the yeast colonized froth after I oxegenated and didn't make it down to the main juice. So I sanitized a spoon and reincorporated the strange cake thing. It looked like this after:

Could that happen or did I kill my yeast because I didn't crush the Camden or rehydrated at too high of a temp?

I can't check the fermenter until this evening, I'll report tonight if it started bubbling.

BTW, I'm really glad this forum exists, just getting into cider, and there's so much great information here. Thank you all!

 

[cswis86]

Looks like fermenting cider to me! Yeast forms a krausen on the top when it's actively fermenting. I would say you don't have a good seal on your bucket or your airlock is cracked.

 

[MindenMan]

^^^I second, it does look like the yeast is lifting the froth layer, so I would say you are good just the way you are; then after you get cider figured out and you really like your results, take a crack at applejack, that is when the fun really starts. Applejack is a whole different kind of addiction, and mine is epic like the Iliad.

 

[veen]

The cake/Krausen was back last night, so I have to agree it's fermenting. It was a new airlock so I thought it'd be good. I'll try changing it out. The bucket is a few years old so it might not be airtight anymore. Should I let it go in this bucket even if it's not airtight or should rack to a carboy? I was planning to but a carboy for secondary fermentation anyway.

 

[Yooper]

The cake/Krausen was back last night, so I have to agree it's fermenting. It was a new airlock so I thought it'd be good. I'll try changing it out. The bucket is a few years old so it might not be airtight anymore. Should I let it go in this bucket even if it's not airtight or should rack to a carboy? I was planning to but a carboy for secondary fermentation anyway.

It's fine in the bucket! Just rack to the carboy in a few days, once fermentation slows/stops and you'll be all set. having it in a bucket makes stirring much easier.