I made a starter Sunday night, of about 1.4 L or so water to about 2/3 or 3/4 c table sugar, with a pinch of yeast nutrient. Boiled it up, cooled it, and added to my erlenmeyer. I thought I had a packet of champagne yeast in the fridge, but couldn't find it, so had to let the starter sit sans yeast overnight until I could make it to the LHBS to pick up another packet. In all, the starter sat on my stir plate for about 20 hours without yeast (pitched in Monday night). I was impatient when I finally got it, and just dumped the yeast in dry (I've used this method before with no issue). Unfortunately, it did not take off!
After a few hours, I took the flask off the plate and submerged it in ~110 F water to try to get the yeasties going. Sure enough, CO2 started rising out of the starter, and the air lock started bubbling happily. I put it back on my plate and forgot about. A few hours later, however, it had cooled back down and was not fermenting anymore. I did the water bath again, letting it sit longer, hoping it would get going more, and although it did get going again, as soon as it had sat for a couple hours on the stir plate, it died back down once again.
So, are these yeast OK to use? I'm making an apple cider this afternoon, and although they seem to be somewhat healthy, they do not seem to want to ferment properly. If I end up pitching it and nothing happens, is it safe to try a new starter with some new yeast, and pitch those as well?
And thoughts or guidance would be greatly appreciated! Thanks.
After a few hours, I took the flask off the plate and submerged it in ~110 F water to try to get the yeasties going. Sure enough, CO2 started rising out of the starter, and the air lock started bubbling happily. I put it back on my plate and forgot about. A few hours later, however, it had cooled back down and was not fermenting anymore. I did the water bath again, letting it sit longer, hoping it would get going more, and although it did get going again, as soon as it had sat for a couple hours on the stir plate, it died back down once again.
So, are these yeast OK to use? I'm making an apple cider this afternoon, and although they seem to be somewhat healthy, they do not seem to want to ferment properly. If I end up pitching it and nothing happens, is it safe to try a new starter with some new yeast, and pitch those as well?
And thoughts or guidance would be greatly appreciated! Thanks.
